CN104957247A - Cherry preservation solution - Google Patents
Cherry preservation solution Download PDFInfo
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- CN104957247A CN104957247A CN201510319231.3A CN201510319231A CN104957247A CN 104957247 A CN104957247 A CN 104957247A CN 201510319231 A CN201510319231 A CN 201510319231A CN 104957247 A CN104957247 A CN 104957247A
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Abstract
The present invention relates to a cherry preservation solution and belongs to the field of fruit preservation. The cherry preservation solution includes the following components: chitosan 15-25 parts, food-grade glycerine 1-5 parts, coptis chinensis solution 8-15 parts, ginkgo biloba solution 8-15 parts and distilled water 35-45 parts. The cherry preservation solution is safe and non-toxic or harmless, has the effects of clearing way heat and removing toxic materials, promoting intestinal peristalsis and preventing constipation, can be directly consumed, and thus the cherries treated with the preservation solution can also be consumed without being washed, and the preservation solution significantly prolongs the shelf life of the cherries. At the same time, the cherry preservation solution is simple in technical proposals and devices, and low in cost, and easy to produce and convenient to promote.
Description
Technical field
The present invention relates to a kind of cherry fresh-keeping solution, belong to field of fruit freshness keeping.
Background technology
Cherry belongs to rose family deciduous tree fruit tree, and time ripe, color is scarlet, exquisitely carved, and delicious shape is spoilt, and nutritious, value medical health care is high, has again the another name of " cherry apple ".The kind of China's cherry mainly contains: cherry, sweet cherry, sour cherry and Nanking cherry four strains.Early, there is the good reputation of fruit in early spring first in the cherry maturity period.At the beginning of 2015, cherry output is about 600,000 tons, about only has 429g per capita, and visible cherry has wide market prospects.Meanwhile, cherry soft and succulency, skin are thin, not storage endurance, high temperature season at a time when gathering in addition, perishable rotten, the extreme influence sale of cherry and the economic benefit of the producer.
At present, generally adopt deepfreeze, ca cold storage or spray chemical preservative to extend the freshness date of cherry, but the cost of equipment that deepfreeze and controlled atmosphere storage center need is too high, and the security of chemical preservative cannot be guaranteed, therefore, the cherry antistaling agent of a kind of novel, environmental protection of market in urgent need, green health.
Summary of the invention
The object of the invention is to the deficiency that solves the problem, a kind of cherry fresh-keeping solution is provided.The technical scheme that the present invention is taked for achieving the above object is as follows: a kind of cherry fresh-keeping solution, comprises the raw material of following mass fraction:
Shitosan: 15-25 part
Food grade glycerin: 1-5 part
Coptis liquid: 8-15 part
Ginkgo liquid: 8-15 part
Distilled water: 35-45 part.
Further, described cherry fresh-keeping solution, comprises the raw material of following mass fraction:
Shitosan: 20 parts
Food grade glycerin: 2 parts
Coptis liquid: 10 parts
Ginkgo liquid: 10 parts
Distilled water: 38 parts.
The preparation method of described coptis liquid:
(1) in the coptis, add distilled water, be placed in open-top receptacle and be heated to boiling and constantly boiling at least 20 minutes, then be cooled to room temperature, obtain extract;
(2) filter after step (1) gained extract being stirred, obtain supernatant;
(3) in step (2) gained supernatant, add distilled water and obtain coptis liquid, in coptis liquid, supernatant mass percent is 60-70%.
The preparation method of described ginkgo liquid:
(1) in ginkgo leaf, add distilled water, be placed in open-top receptacle and be heated to boiling and constantly boiling at least 20 minutes, then be cooled to room temperature, obtain extract;
(2) filter after step (1) gained extract being stirred, obtain supernatant;
(3) in step (2) gained supernatant, add distilled water and obtain ginkgo liquid, in ginkgo liquid, supernatant mass percent is 60-70%.
The preparation method of described cherry fresh-keeping solution:
(1) coptis liquid is mixed in proportion with ginkgo liquid, obtain mixed liquor I;
(2) in step (1) gained mixed liquor I, add shitosan, after stirring, instillation food grade glycerin, obtains mixed liquor II;
(3) to adding distil water in step (2) gained mixed liquor II quantitatively to the mass percent sum of coptis liquid and ginkgo liquid be 20%.
Present invention employs the uncovered method of boiling of boiling and extract active ingredient in the coptis and ginkgo leaf, the bitter taste of the coptis is volatilized removal in boiling part, therefore, the taste of Chinese medicine can not be brought in extract, do not affect fruital and the fruity of cherry, and its active ingredient extracted also is water soluble ingredient, the temperature of cherry and soak is all remained on the low temperature of 10-15 DEG C, immersion treatment is also dried after draining in the cool, the active ingredient in soak is made to form on cherry surface the diaphragm that one deck has preservation, the coptis and ginkgo biloba p.e are by a certain percentage with the use of effectively reducing growing of bacterium and mould, suppress corrupt diffusion of rotting, food grade glycerin and shitosan with the use of, formed on cherry surface and have gloss, preservative film that water retention is good, above each composition is worked in coordination with mutually, and the prolongation for cherry freshness date has great importance.
Beneficial effect of the present invention:
(1) fresh-keeping liquid provided by the invention is capable of direct drinking, has clearing heat and detoxicating, promotion intestines peristalsis, prevents the effect of constipation;
(2) cherry soaked through fresh-keeping liquid provided by the invention is without the taste of Chinese medicine, direct-edible, need not clean, and full glossy, good springiness; Cherry handle is green without wilting phenomenon; Soft taste, juice are many, and peel of Fructus Pruni pseudocerasi flexible is easily chewed, delicious flavour;
(3) storage and the fresh keeping time of cherry is extended;
(4) simply, cost is low for technical scheme of the present invention, equipment, is easy to produce, convenient popularization.
Detailed description of the invention
The present invention will be further described by the following examples:
If no special instructions, the present invention is raw materials used all commercially, and as preferably, shitosan is purchased from Jinan Haidebei Marine Organism Engineering Co., Ltd.; Food grade glycerin is purchased from Shanghai Zheng Shang Chemical Industry Science Co., Ltd; The coptis is purchased from Guilin Yao Xianggu trade Co., Ltd; Ginkgo leaf is purchased from the great Chinese medicine of Bozhou City Sai Er and sells Co., Ltd.Embodiment 1
(1) in 4 portions of coptiss, add 6 parts of distilled water, be placed in open-top receptacle and be heated to boiling and constantly boiling 20 minutes, then be cooled to room temperature, obtain extract;
(2) adopt 6 layers of filtered through gauze after being stirred by step (1) gained extract, obtain supernatant;
(3) in step (2) gained supernatant, add distilled water quantitatively to 8 part, obtain coptis liquid;
(4) in 7.5 parts of ginkgo leaves, add 11 parts of distilled water, be placed in open-top receptacle and be heated to boiling and constantly boiling 20 minutes, then be cooled to room temperature, obtain extract;
(5) adopt 6 layers of filtered through gauze after being stirred by step (4) gained extract, obtain supernatant;
(6) in step (5) gained supernatant, add distilled water quantitatively to 15 part, obtain ginkgo liquid;
(7) step (3) gained coptis liquid 8 parts, step (6) gained ginkgo liquid 15 parts, shitosan 15 parts, food grade glycerin 5 parts and distilled water 35 parts are mixed, obtain fresh-keeping liquid.
Embodiment 2
(1) in 7.5 portions of coptiss, add 11 parts of distilled water, be placed in open-top receptacle and be heated to boiling and constantly boiling 20 minutes, then be cooled to room temperature, obtain extract;
(2) adopt 6 layers of filtered through gauze after being stirred by step (1) gained extract, obtain supernatant;
(3) in step (2) gained supernatant, add distilled water quantitatively to 15 part, obtain coptis liquid;
(4) in 4 parts of ginkgo leaves, add 6 parts of distilled water, be placed in open-top receptacle and be heated to boiling and constantly boiling 20 minutes, then be cooled to room temperature, obtain extract;
(5) adopt 6 layers of filtered through gauze after being stirred by step (4) gained extract, obtain supernatant;
(6) in step (5) gained supernatant, add distilled water quantitatively to 8 part, obtain ginkgo liquid;
(7) step (3) gained coptis liquid 15 parts, step (6) gained ginkgo liquid 8 parts, shitosan 25 parts, food grade glycerin 1 part and distilled water 45 parts are mixed, obtain fresh-keeping liquid.
Embodiment 3
(1) in 5 portions of coptiss, add 7 parts of distilled water, be placed in open-top receptacle and be heated to boiling and constantly boiling 20 minutes, then be cooled to room temperature, obtain extract;
(2) adopt 6 layers of filtered through gauze after being stirred by step (1) gained extract, obtain supernatant;
(3) in step (2) gained supernatant, add distilled water quantitatively to 10 part, obtain coptis liquid;
(4) in 5 parts of ginkgo leaves, add 7 parts of distilled water, be placed in open-top receptacle and be heated to boiling and constantly boiling 20 minutes, then be cooled to room temperature, obtain extract;
(5) adopt 6 layers of filtered through gauze after being stirred by step (4) gained extract, obtain supernatant;
(6) in step (5) gained supernatant, add distilled water quantitatively to 10 part, obtain ginkgo liquid;
(7) step (3) gained coptis liquid 10 parts, step (6) gained ginkgo liquid 10 parts, shitosan 20 parts, food grade glycerin 2 parts and distilled water 38 parts are mixed, obtain fresh-keeping liquid.
The cherry freshness date of table 1 cherry fresh-keeping solution provided by the invention
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Conventional method |
| Freshness date | 3 months | 2.8 months | 3 months | 2.2 months |
Known by table 1, cherry fresh-keeping solution provided by the invention had good fresh-keeping effect, compared with long fresh-keeping period 0.6-0.8 month of conventional method.
Use fresh-keeping liquid provided by the invention and conventional method to carry out fresh-keeping to cherry respectively, after two months, carry out subjective appreciation, result is as table 2.
The cherry sensory evaluation of table 2 fresh-keeping liquid immersion treatment of the present invention and conventional method process
Known by table 2, use the cherry that cherry fresh-keeping solution provided by the invention is fresh-keeping, full glossy, and it is good to press resilience; Cherry handle is green without wilting phenomenon; Soft taste, juice are many, and peel of Fructus Pruni pseudocerasi flexible is easily chewed, delicious flavour; All fresh-keeping compared with the conventional method cherry of indices is good.
The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (5)
1. a cherry fresh-keeping solution, is characterized in that, comprises the raw material of following mass fraction:
Shitosan: 15-25 part
Food grade glycerin: 1-5 part
Coptis liquid: 8-15 part
Ginkgo liquid: 8-15 part
Distilled water: 35-45 part.
2. cherry fresh-keeping solution as claimed in claim 1, is characterized in that, comprise the raw material of following mass fraction:
Shitosan: 20 parts
Food grade glycerin: 2 parts
Coptis liquid: 10 parts
Ginkgo liquid: 10 parts
Distilled water: 38 parts.
3. cherry fresh-keeping solution as claimed in claim 1, it is characterized in that, described coptis liquid makes as follows:
(1) in the coptis, add distilled water, be placed in open-top receptacle and be heated to boiling and constantly boiling at least 20 minutes, then be cooled to room temperature, obtain extract;
(2) filter after step (1) gained extract being stirred, obtain supernatant;
(3) in step (2) gained supernatant, add distilled water and obtain coptis liquid, in coptis liquid, supernatant mass percent is 60-70%.
4. cherry fresh-keeping solution as claimed in claim 1, it is characterized in that, described ginkgo liquid makes as follows:
(1) in the coptis, add distilled water, be placed in open-top receptacle and be heated to boiling and constantly boiling at least 20 minutes, then be cooled to room temperature, obtain extract;
(2) filter after step (1) gained extract being stirred, obtain supernatant;
(3) in step (2) gained supernatant, add distilled water and obtain ginkgo liquid, in ginkgo liquid, supernatant mass percent is 60-70%.
5. cherry fresh-keeping solution as claimed in claim 1, is characterized in that, make as follows:
(1) coptis liquid is mixed in proportion with ginkgo liquid, obtain mixed liquor I;
(2) in step (1) gained mixed liquor I, add shitosan, after stirring, instillation food grade glycerin, obtains mixed liquor II;
(3) the mass percent sum being settled to coptis liquid and ginkgo liquid to adding distil water in step (2) gained mixed liquor II is 20%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510319231.3A CN104957247A (en) | 2015-06-11 | 2015-06-11 | Cherry preservation solution |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510319231.3A CN104957247A (en) | 2015-06-11 | 2015-06-11 | Cherry preservation solution |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104957247A true CN104957247A (en) | 2015-10-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510319231.3A Pending CN104957247A (en) | 2015-06-11 | 2015-06-11 | Cherry preservation solution |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242285A (en) * | 2017-08-08 | 2017-10-13 | 合肥润雨农业科技有限公司 | A kind of processing method for extending the cherry storage prescription time |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427705A (en) * | 2008-12-02 | 2009-05-13 | 南京师范大学 | Chinese medicinal herb antistaling agent for stem vegetables |
| CN103478238A (en) * | 2013-10-22 | 2014-01-01 | 晋江市英威特生物技术有限公司 | Preservative specially used for cherries |
| CN103518837A (en) * | 2013-10-22 | 2014-01-22 | 晋江市英威特生物技术有限公司 | Preservation method of cherry |
| CN104381433A (en) * | 2014-10-24 | 2015-03-04 | 西安米亿生物科技有限公司 | Cherry and tomato biological preservative and preparation method thereof |
-
2015
- 2015-06-11 CN CN201510319231.3A patent/CN104957247A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427705A (en) * | 2008-12-02 | 2009-05-13 | 南京师范大学 | Chinese medicinal herb antistaling agent for stem vegetables |
| CN103478238A (en) * | 2013-10-22 | 2014-01-01 | 晋江市英威特生物技术有限公司 | Preservative specially used for cherries |
| CN103518837A (en) * | 2013-10-22 | 2014-01-22 | 晋江市英威特生物技术有限公司 | Preservation method of cherry |
| CN104381433A (en) * | 2014-10-24 | 2015-03-04 | 西安米亿生物科技有限公司 | Cherry and tomato biological preservative and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242285A (en) * | 2017-08-08 | 2017-10-13 | 合肥润雨农业科技有限公司 | A kind of processing method for extending the cherry storage prescription time |
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Application publication date: 20151007 |