CN104886235A - Preparation method of fruit and vegetable fresh-keeping agent - Google Patents
Preparation method of fruit and vegetable fresh-keeping agent Download PDFInfo
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- CN104886235A CN104886235A CN201510257179.3A CN201510257179A CN104886235A CN 104886235 A CN104886235 A CN 104886235A CN 201510257179 A CN201510257179 A CN 201510257179A CN 104886235 A CN104886235 A CN 104886235A
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Abstract
The invention discloses a preparation method of a fruit and vegetable fresh-keeping agent. The method comprises the following steps: firstly, taking coptis chinensis, pyrola rotundifolia, rheum officinale, polygonum cuspidatum, gallnut, chuanxiong rhizomes and scutellaria baicalensis, and uniformly mixing the coptis chinensis, the pyrola rotundifolia, the rheum officinale, the polygonum cuspidatum, the gallnut, the chuanxiong rhizomes and the scutellaria baicalensis which are taken; performing extraction by a supercritical carbon dioxide fluid extraction method, and then performing separation so as to obtain an extracting solution; taking syzygium aromaticum, cinnamon, fructus forsythiae, radix stemonae and polygonum multiflorum, adding water to the syzygium aromaticum, the cinnamon, the fructus forsythiae, the radix stemonae and the polygonum multiflorum which are taken, to perform decocting so as to obtain a decoction solution, filtering the decoction solution, concentrating the filtered solution under a reduced pressure, and carrying out cooling naturally, thereby obtaining the concentrated solution; and mixing the obtained extracting solution with the concentrated solution so as to obtain the fruit and vegetable fresh-keeping agent. The fruit and vegetable fresh-keeping agent prepared by the method disclosed by the invention can effectively inhibit diseases caused by pathogenic bacteria, of picked fruits and vegetables, can significantly reduce loss caused by the rot of picked fruits and vegetables, and can improve the quality of picked fruits and vegetables; in addition, the fruit and vegetable fresh-keeping agent is higher in food safety, does not generate pollution to the environment, and can effectively reduce the usage and the residue of synthetic bactericides and chemical pesticides.
Description
Technical field
The invention belongs to storage and the technical field of preservation of fresh of fruits and vegetables agricultural product, be specifically related to a kind of preparation method of fruit and vegetable fresh-keeping agent.
Background technology
China is traditional fruits and vegetables big producing country, and fruits and vegetables annual production is up to 900,000,000 tons.But because China's storage fruit and vegetable facility is not enough, postharvest handling is backward in technique, is difficult in time, carries out preservation and freshness to various fruits and vegetables in large quantities.Fruit and vegetable food moisture is high, and how ripe in summer, autumn high temperature season, is very easily subject to various infecting of pathogen and loss of rotting occurs after adopting.According to statistics, the annual postharvest fruit and vegetable loss late of China up to 25% ~ 30%, fruits and vegetables gathering, preserve, to transport and the rotten economic loss caused in process of consumption reaches 850 ~ 1,000 hundred million yuan, had a strong impact on supply and the consumption of fruit and vegetable food.At present, the main storage technique of fruits and vegetables has refrigeration, air control storage, chemical synthesis antistaling agent etc.Refrigeration is the most general preservation method, has a wide range of applications, but some fruits and vegetables easily damages to plants caused by sudden drop in temperature in cryopreservation process, occurs brown stain and quality deterioration.Air conditioned storage method due to invest huge, technical difficulty is high, management control overflow strict, energy consumption is huge, take the impact of the unfavorable factors such as resource is many, is still difficult to large-scale promotion application.Utilize chemical synthesis bactericide and agricultural chemicals effectively can control the postharvest disease of fruits and vegetables and loss of rotting, but long-term and a large amount of use synthesizing fungicide can make pathogen develop immunity to drugs and reduce diseases of garden stuff prevention effect, simultaneously residual synthesizing fungicide may produce harmful effect to the health of consumer and environment.Therefore, need natural, green, the non-harmful fruit vegetable postharvest disease of exploitation badly control and press down mould preservation technique.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art and the preparation method that a kind of fruit and vegetable fresh-keeping agent is provided, this fruit and vegetable fresh-keeping agent can suppress the fruit and vegetable food postharvest disease caused by pathogen infection effectively, reduces postharvest fruit and vegetable significantly and rots to lose and quality decline.
A preparation method for fruit and vegetable fresh-keeping agent, comprises the following steps:
Step 1, with parts by weight, gets the coptis 1 ~ 5 part, wintergreen 2 ~ 6 parts, rheum officinale 3 ~ 8 parts, giant knotweed 4 ~ 7 parts, 2 ~ 6 parts, Chinese gall, rhizome of chuanxiong 1 ~ 5 part and the root of large-flowered skullcap 4 ~ 8 parts, mix, first extracted by supercritical carbon dioxide extraction method, then be separated, obtain extract;
Step 2, with parts by weight, cloves 4 ~ 8 parts, Chinese cassia tree 3 ~ 7 parts, the capsule of weeping forsythia 2 ~ 6 parts, the tuber of stemona 1 ~ 7 part and the fleece-flower root 2 ~ 6 parts, boiling, decocting liquid filters, and filtrate reduced in volume, is 1.22 ~ 1.24 to the relative density at 80 DEG C, lets cool, obtain concentrate;
Step 3, mixes step 1 gained extract with step 2 gained concentrate, to obtain final product.
As the further improvement of foregoing invention, extracting pressure 12MPa, extraction temperature 42 DEG C, extraction time 2.5h in step 1.
As the further improvement of foregoing invention, separating pressure 6MPa in step 1, separation temperature 40 DEG C.
As the further improvement of foregoing invention, the weight adding water in step 2 be cloves, Chinese cassia tree, the capsule of weeping forsythia, the tuber of stemona and fleece-flower root total weight 3 ~ 6 times.
As the further improvement of foregoing invention, in step 2, adopt micro-filtrate membrane filtration decocting liquid.
Fruit and vegetable fresh-keeping agent of the present invention can not only suppress the fruit and vegetable food postharvest disease caused by pathogen infection effectively, reduce postharvest fruit and vegetable significantly to rot to lose and quality decline, and there is high foodsafety, do not cause environmental pollution, to human body without health hazard, provide green, safe, natural postharvest fruit and vegetable press down the anticorrosion and sterilization fresh-keeping technology of enzyme, can effectively reduce synthesizing fungicide and chemical pesticide using and residual.
Detailed description of the invention
Embodiment 1
A preparation method for fruit and vegetable fresh-keeping agent, comprises the following steps:
Step 1, with parts by weight, get the coptis 1 part, wintergreen 2 parts, rheum officinale 3 parts, giant knotweed 4 parts, 2 parts, Chinese gall, rhizome of chuanxiong 1 part and the root of large-flowered skullcap 4 parts, mix, first extracted by supercritical carbon dioxide extraction method, extracting pressure 12MPa, extraction temperature 42 DEG C, extraction time 2.5h, be separated again, separating pressure 6MPa, separation temperature 40 DEG C, obtains extract;
Step 2, with parts by weight, cloves 4 parts, Chinese cassia tree 3 parts, the capsule of weeping forsythia 2 parts, the tuber of stemona 1 part and the fleece-flower root 2 parts, boiling, the weight adding water be cloves, Chinese cassia tree, the capsule of weeping forsythia, the tuber of stemona and fleece-flower root total weight 3 times, decocting liquid filters through microfiltration membranes, filtrate reduced in volume, be 1.22 to the relative density at 80 DEG C, let cool, obtain concentrate;
Step 3, mixes step 1 gained extract with step 2 gained concentrate, to obtain final product.
Embodiment 2
A preparation method for fruit and vegetable fresh-keeping agent, comprises the following steps:
Step 1, with parts by weight, get the coptis 2 parts, wintergreen 4 parts, rheum officinale 6 parts, giant knotweed 5 parts, 3 parts, Chinese gall, rhizome of chuanxiong 2 parts and the root of large-flowered skullcap 7 parts, mix, first extracted by supercritical carbon dioxide extraction method, then enter extracting pressure 12MPa, extraction temperature 42 DEG C, extraction time 2.5h, be separated again, separating pressure 6MPa, separation temperature 40 DEG C, obtains extract;
Step 2, with parts by weight, cloves 5 parts, Chinese cassia tree 5 parts, the capsule of weeping forsythia 3 parts, the tuber of stemona 2 parts and the fleece-flower root 5 parts, boiling, boiling, the weight adding water be cloves, Chinese cassia tree, the capsule of weeping forsythia, the tuber of stemona and fleece-flower root total weight 5 times, decocting liquid filters through microfiltration membranes, filtrate reduced in volume, is 1.23 to the relative density at 80 DEG C, let cool, obtain concentrate;
Step 3, mixes step 1 gained extract with step 2 gained concentrate, to obtain final product.
Embodiment 3
A preparation method for fruit and vegetable fresh-keeping agent, comprises the following steps:
Step 1, with parts by weight, get the coptis 5 parts, wintergreen 6 parts, rheum officinale 8 parts, giant knotweed 7 parts, 6 parts, Chinese gall, rhizome of chuanxiong 5 parts and the root of large-flowered skullcap 8 parts, mix, first extracted by supercritical carbon dioxide extraction method, extracting pressure 12MPa, extraction temperature 42 DEG C, extraction time 2.5h, be separated again, separating pressure 6MPa, separation temperature 40 DEG C, obtains extract;
Step 2, with parts by weight, cloves 8 parts, Chinese cassia tree 7 parts, the capsule of weeping forsythia 6 parts, the tuber of stemona 7 parts and the fleece-flower root 6 parts, boiling, boiling, the weight adding water be cloves, Chinese cassia tree, the capsule of weeping forsythia, the tuber of stemona and fleece-flower root total weight 6 times, decocting liquid filters through microfiltration membranes, filtrate reduced in volume, is 1.24 to the relative density at 80 DEG C, let cool, obtain concentrate;
Step 3, mixes step 1 gained extract with step 2 gained concentrate, to obtain final product.
Smoked red date fruit is immersed in 10min in described preserving fruit and vegetable utilizing agent solution, pulling out to dry is placed in frame of plastic, then use disinfection inoculation pin at fruit surface acanthopore (3mm wide × 4mm is dark), treat that wound surface is dried, inject pathogen spore suspension to each hole.Pack with plastics freshness protection package after naturally drying, observe in storage.Compare with commercially available antistaling agent.
In 7 days storages, antistaling agent fruit vaccination Spot expansion of the present invention is less, fruit annesl is slowly softening, and contrast fruit Spot expansion is very fast, rots obviously, and causes the too fast annesl of fruit to soften.Embodiment 1, embodiment 2 and embodiment 3 fruit lesion area are respectively than contrast reduction 18.9%, 25.5% and 35.6%.
Tamato fruit is immersed in 15min in described natural fruit and vegetables sterilization fresh-keeping agent solution, pulling out to dry is placed in frame of plastic, then use disinfection inoculation pin at fruit surface acanthopore (3mm wide × 4mm is dark), treat that wound surface is dried, inject pathogen spore suspension to each hole.Pack with plastics freshness protection package after naturally drying, observe in storage.Compare with commercially available antistaling agent.
In 7 days storages, antistaling agent fruit vaccination fruit lesion area of the present invention is significantly less than contrast, and rotten level receives suppression, and contrast fruit is fallen ill and rotted serious, and causes the too fast annesl of fruit to soften.Embodiment 1, embodiment 2 and embodiment 3 fruit lesion area are respectively than contrast reduction 17.8%, 21.5% and 32.8%.
Apple is immersed in 15min in described natural fruit and vegetables sterilization fresh-keeping agent solution, pulling out to dry is placed in frame of plastic, then use disinfection inoculation pin at fruit surface acanthopore (3mm wide × 4mm is dark), treat that wound surface is dried, inject pathogen spore suspension to each hole.Pack with plastics freshness protection package after naturally drying, observe in storage.Compare with commercially available antistaling agent.
In 7 days storages, antistaling agent fruit vaccination fruit lesion area of the present invention is significantly less than contrast, and rotten level receives suppression, and contrast fruit is fallen ill and rotted serious, and causes the too fast annesl of fruit to soften.Embodiment 1, embodiment 2 and embodiment 3 fruit lesion area are respectively than contrast reduction 19.3%, 23.4% and 35.6%.
Claims (5)
1. a preparation method for fruit and vegetable fresh-keeping agent, is characterized in that: comprise the following steps:
Step 1, with parts by weight, gets the coptis 1 ~ 5 part, wintergreen 2 ~ 6 parts, rheum officinale 3 ~ 8 parts, giant knotweed 4 ~ 7 parts, 2 ~ 6 parts, Chinese gall, rhizome of chuanxiong 1 ~ 5 part and the root of large-flowered skullcap 4 ~ 8 parts, mix, first extracted by supercritical carbon dioxide extraction method, then be separated, obtain extract;
Step 2, with parts by weight, gets cloves 4 ~ 8 parts, Chinese cassia tree 3 ~ 7 parts, the capsule of weeping forsythia 2 ~ 6 parts, the tuber of stemona 1 ~ 7 part and the fleece-flower root 2 ~ 6 parts, boiling, and decocting liquid filters, and filtrate reduced in volume, is 1.22 ~ 1.24 to the relative density at 80 DEG C, lets cool, obtain concentrate;
Step 3, mixes step 1 gained extract with step 2 gained concentrate, to obtain final product.
2. the preparation method of fruit and vegetable fresh-keeping agent according to claim 1, is characterized in that: extracting pressure 12MPa, extraction temperature 42 DEG C, extraction time 2.5h in step 1.
3. the preparation method of fruit and vegetable fresh-keeping agent according to claim 1, is characterized in that: separating pressure 6MPa in step 1, separation temperature 40 DEG C.
4. the preparation method of fruit and vegetable fresh-keeping agent according to claim 1, is characterized in that: the weight adding water in step 2 be cloves, Chinese cassia tree, the capsule of weeping forsythia, the tuber of stemona and fleece-flower root total weight 3 ~ 6 times.
5. the preparation method of fruit and vegetable fresh-keeping agent according to claim 1, is characterized in that: adopt micro-filtrate membrane filtration decocting liquid in step 2.
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| CN201510257179.3A CN104886235A (en) | 2015-05-20 | 2015-05-20 | Preparation method of fruit and vegetable fresh-keeping agent |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660840A (en) * | 2016-01-20 | 2016-06-15 | 黄庆辉 | Chinese herbal medicine vegetable-fruit preservative and preservation method |
| CN105851221A (en) * | 2016-04-13 | 2016-08-17 | 柳州市鑫鑫水果种植场 | Special natural preservative for pineapples |
| CN106359559A (en) * | 2016-08-23 | 2017-02-01 | 陈小洁 | Fresh keeping agent for mangos |
| CN106689966A (en) * | 2016-12-25 | 2017-05-24 | 董晓 | Preparation method of natural food preservative |
| CN107593892A (en) * | 2017-08-15 | 2018-01-19 | 兰溪市哥特生物技术有限公司 | A kind of centipede polysaccharides antistaling agent for red bayberry |
| CN107691633A (en) * | 2017-09-27 | 2018-02-16 | 铜仁市万山区青蕴农业生态园有限公司 | A kind of storage method of crowndaisy chrysanthemum, spinach and cordate houttuynia |
| CN107712029A (en) * | 2017-09-27 | 2018-02-23 | 铜仁市万山区青蕴农业生态园有限公司 | A kind of preservation method of crowndaisy chrysanthemum |
| CN107811032A (en) * | 2017-09-27 | 2018-03-20 | 铜仁市万山区青蕴农业生态园有限公司 | A kind of method stored for a long time suitable for cordate houttuynia |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660840A (en) * | 2016-01-20 | 2016-06-15 | 黄庆辉 | Chinese herbal medicine vegetable-fruit preservative and preservation method |
| CN105851221A (en) * | 2016-04-13 | 2016-08-17 | 柳州市鑫鑫水果种植场 | Special natural preservative for pineapples |
| CN106359559A (en) * | 2016-08-23 | 2017-02-01 | 陈小洁 | Fresh keeping agent for mangos |
| CN106689966A (en) * | 2016-12-25 | 2017-05-24 | 董晓 | Preparation method of natural food preservative |
| CN107593892A (en) * | 2017-08-15 | 2018-01-19 | 兰溪市哥特生物技术有限公司 | A kind of centipede polysaccharides antistaling agent for red bayberry |
| CN107691633A (en) * | 2017-09-27 | 2018-02-16 | 铜仁市万山区青蕴农业生态园有限公司 | A kind of storage method of crowndaisy chrysanthemum, spinach and cordate houttuynia |
| CN107712029A (en) * | 2017-09-27 | 2018-02-23 | 铜仁市万山区青蕴农业生态园有限公司 | A kind of preservation method of crowndaisy chrysanthemum |
| CN107811032A (en) * | 2017-09-27 | 2018-03-20 | 铜仁市万山区青蕴农业生态园有限公司 | A kind of method stored for a long time suitable for cordate houttuynia |
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