CN104982511A

CN104982511A - Bergamot pear preservative and manufacturing method thereof

Info

Publication number: CN104982511A
Application number: CN201510325868.3A
Authority: CN
Inventors: 高孝军
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-06-12
Filing date: 2015-06-12
Publication date: 2015-10-21

Abstract

The invention belongs to the field of fruit preservation, and discloses a bergamot pear preservative. Along with the continuous increase of the output of bergamot pears and the continuous improvement on the quality requirement for the bergamot pears by people, a higher requirement is raised for the storage transportation of the bergamot pears, certain storage time needs to be achieved, and the good gloss and taste of the bergamot pears also need to be maintained. According to the technical scheme, in order to preserve the bergamot pears, the bergamot pear preservative is characterized by being manufactured through the following steps that firstly, materials are prepared, wherein, by weight, 2 parts of dry lavender, 0.5 part of liquorice and 0.5 part of lithospermum are prepared; secondly, the lavender, the liquorice and the lithospermum in the first step are added into 10 parts of water by weight, boiling is carried out for 30 minutes, filtering is carried out, and the preservative is obtained after the mixture is placed to reach the room temperature. By means of the bergamot pear preservative, the bergamot pears can be effectively preserved.

Description

Bergamot pear antistaling agent and manufacture method thereof

Technical field

The invention belongs to field of fruit freshness keeping, especially the fresh-keeping field of bergamot pear.

Background technology

Bergamot pear, Uighur is " milk Lyceum is carried ".Be characterized in that aromatic flavour, skin are thin, meat is thin, the how sweet shortcake of juice, clearly good to eat.Wherein Kuerle delicious pear output is large, and quality is good, and it reached 2.4 ten thousand mu in the cultivated area in Xinjiang in recent years, and annual production is more than kiloton.Kuerle delicious pear is described as in the international market " Chinese sweet pears ", " in jasmine treasure ", the title such as " fruit in king ".Kuerle delicious pear belongs to the white pear system in the rose family, pear, is the natural hybridization offspring of Xinjiang pears and European pear, belongs to Xinjiang pears kind (Pyrus sinkiangensis yu).

Along with continuous increase and people's improving constantly bergamot pear quality requirements of bergamot pear output, the storage of bergamot pear transport is had higher requirement, should the storage tolerance regular hour, also to keep color and luster, good mouthfeel.Pit on fruit lopside, elephant skin, pericarp jaundice, fruit is easily there is and increases the problem such as expansion, pericarp chemistry rust staining in bergamot pear at duration of storage, at present, storage adopts deepfreeze and controlled atmosphere fresh-retaining preserving mostly, causes bergamot pear comparatively large in anaphase storage loss, have impact on sale and economic benefit.The effective preservation method of a kind of environmental protection of current urgent need, to improve Kuerle delicious pear storage technique, improves the quality of duration of storage fruit.

Summary of the invention

In order to fresh-keeping bergamot pear, the present invention discloses following technical scheme:

1, bergamot pear antistaling agent, is characterized in that: described bergamot pear antistaling agent is obtained by following steps:

The first step, gets the raw materials ready: dry lavender weight portion 2, Radix Glycyrrhizae weight portion 0.5, Asian puccoon weight portion 0.5,

Second step, joins lavender, Radix Glycyrrhizae, Asian puccoon described in the first step water that weight portion is 10, boils 30min, filters, and places room temperature.

2, the manufacture method of bergamot pear antistaling agent, is characterized in that: the step of described bergamot pear antistaling agent is:

3, the preservation method of bergamot pear, is characterized in that:

Second step, joins lavender, Radix Glycyrrhizae, Asian puccoon described in the first step water that weight portion is 10, boils 30min, filters, and places room temperature,

3rd step, gets second step clear liquid and soaks bergamot pear 30min, naturally dry in the shade, vanning, low temperature 10-15 DEG C of preservation.

The present invention can be effectively fresh-keeping to bergamot pear.

Detailed description of the invention

The present invention chooses the Chinese herbal medicine of the extensive growing and cultivations in Xinjiang such as lavender (medicinal part is flower), Radix Glycyrrhizae (medicinal part is root), Asian puccoon (medicinal part is root), bergamot pear is soaked with the decoction of its compatibility, then naturally dry in the shade, vanning, low temperature 10-15 DEG C of preservation, after investigating preservation 90 days (3 months) and 120 days (4 months) respectively, the quality of bergamot pear fruit, comprises fruit colour by factors such as the green changes to rust staining on the change of pit size on yellow change, pericarp, the change of pericarp shriveling freshness and fruit.

Lavender (Lavandula pedunculata) belongs to Labiatae lavender and belongs to, and because the Northern Piedmont of Tianshan Mountains in Xinjiang is located in Same Latitude band with the Provence of France, and climate and soil conditions is similar, is one of large lavender planting site in the world three.The 6-8 month at lavender florescence.Radix Glycyrrhizae (Glycyrrhiza uralensis) is a kind of help Chinese herbal medicine, and Xinjiang has extensively abundant Licorice, and reserves about 1,000,000 tons, account for more than 70% of national Licorice.Asian puccoon is comfrey, and Asian puccoon (Arnebia euchroma (Royle) Johnst) is widely used in the industries such as medicine, food, cosmetics.

Test material: pick up from Korla City Shang Hu town, Xinjiang for examination bergamot pear, 10-20 day in September, 2014 gathers, and chooses maturity consistent, and size is even, average transverse diameter 5.3cm, single fruit weight 105g.Adopt and at random fruit is divided into 5 groups in latter 3 days, often organize 100 fruits, repeat for 3 times.Naturally the lavender 2kg dried, picks up from farm, Changji three level ground, Radix Glycyrrhizae, each 500g of Asian puccoon, and pharmacy buys.

Test method: in order to verify the validity of lavender, Radix Glycyrrhizae, the combination of Asian puccoon compatibility, carried out 5 groups of tests respectively,

First group: 10L running water soaks bergamot pear 30min;

Second group: in 10L running water, add 2kg lavender, boil 30min, filter, place room temperature, get clear liquid and soak bergamot pear 30min;

3rd group: in 10L running water, add 500g Radix Glycyrrhizae, boil 30min, filter, place room temperature, get clear liquid and soak bergamot pear 30min;

4th group: in 10L running water, add 500g Asian puccoon, boil 30min, filter, place room temperature, get clear liquid and soak bergamot pear 30min;

5th group: in 10L running water, add 2kg lavender, 500g Radix Glycyrrhizae and 500g Asian puccoon respectively, boil 30min, filter, place room temperature, get clear liquid and soak bergamot pear 30min;

Naturally dry, vanning warehouse, when preserving 90,120 days, check fruit appearance quality, respectively according to five rating scale assessment fruit qualities and calculating fruit rot rate.

1: fruit color grade: 1. bud green; 2. oyster; 3. yellow green; 4. faint yellow; 5. yellow

2: fruit pit grade: 1. without pit; ②≤50 pit: few; 3. 50-100 pit: few; ④≤100 pit: many; ⑤≤200 pit: more

3: pericarp shriveling grade: 1. pericarp is without elephant skin: freshness I; 2. carpopodium place 1/3 elephant skin: freshness II; 3. carpopodium place 1/2 elephant skin: freshness III; 4. carpopodium place elephant skin: freshness IV; 5. fruit 1/3 elephant skin: freshness V

4: pericarp rust staining grade: 1. without rust staining; ②≤3 rust staining: few; 3. 3-6 rust staining: few; ④≤6 rust staining: many; ⑤≤10 rust staining: more

Fruit rot rate: notation: (rot fruit number/inspection total fruit number) × 100%

Result of the test is as table 1

As can be seen from the result of the test of table 1, lavender, Radix Glycyrrhizae, Asian puccoon mixing rear immersion bergamot pear to boil water, keep original color and luster, fruit appearance freshness etc. to have certain effect to bergamot pear.Store 90 days (3 months) fruit colors bud green, fruit is fresh, without pit, without rust staining, rot on a small quantity, and only use wherein a kind of result of study display fruit appearance quality soaking or be soaked in water to decline to some extent, on pericarp, pit, rust staining increase, and rotting rate also reaches 20%; Preserve 120 days (4 months), have same fresh-keeping effect with the immersion to boil water of three kinds of mixing medicinal plants, fruit storage later stage commercial grade increases.

Claims

1. bergamot pear antistaling agent, is characterized in that: described bergamot pear antistaling agent is obtained by following steps:

2. the manufacture method of bergamot pear antistaling agent, is characterized in that: the step of described bergamot pear antistaling agent is:

The first step, gets the raw materials ready: dry lavender weight portion 2kg, Radix Glycyrrhizae weight portion 0.5, Asian puccoon weight portion 0.5,

3. the preservation method of bergamot pear, is characterized in that: