CN105010518A - Sanhua plum preservation technology - Google Patents
Sanhua plum preservation technology Download PDFInfo
- Publication number
- CN105010518A CN105010518A CN201510457380.6A CN201510457380A CN105010518A CN 105010518 A CN105010518 A CN 105010518A CN 201510457380 A CN201510457380 A CN 201510457380A CN 105010518 A CN105010518 A CN 105010518A
- Authority
- CN
- China
- Prior art keywords
- gentiana triflora
- triflora
- gentiana
- preservation technique
- soaked
- 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
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention relates to a Sanhua plum preservation technology and a fruit and vegetable preservation agent which comprises the following components in parts by weight: 0.8%-1.2% of citric acids, 0.6%-0.8% of sodium alginate, 1.0%-1.8% of tea polyphenols, 0.5%-1.2% of activated alumina, 0.6%-1.0% of sodium benzoate, 0.8%-1.5% of potassium alum, 0.6%-0.8% of xanthan gum, and 93%-95% of pure water. Freshly picked Sanhua plums are subjected to an ozone sterilization, soaked in the preservation agent for 5-7 minutes, removed out, naturally dried, bagged and sealed, placed at a temperature of 2-4 DEG C, and preserved. The preservation agent can inhibit pathogens and maintain sensory quality, is low in cost, is easy to operate, has a long release time and a uniform effect, etc.
Description
Technical field
The invention belongs to postharvest technology of fruits and vegetables field, be specifically related to a kind of preservation technique of Gentiana triflora.
Background technology
Gentiana triflora, calls large sweet Lee, Ji Mali, is famous-brand and high-quality, the characteristic fruit that Guangdong, Guangxi praises great reputation most.Gentiana triflora pulp contains abundant nutrition material, and yellowish pink dark red, fragrant odour, it is tasty and refreshing that meat is crisp, and without astringent taste, fruity is fresh and sweet.Maturity period between lunar calendar Grain in Ear to the Summer Solstice, the title that history has " south of the Five Ridges summertime fruit king ".But Gentiana triflora is ripe summer, and summer temperature is higher, the Gentiana triflora of fresh harvesting is difficult to accomplish to protect look, fresh-keeping, the Gentiana triflora of fresh harvesting place less than one or two days with regard to organoleptic quality completely without, lose fragrance, and without crisp and refreshing mouthfeel.
Summary of the invention
In view of problem set forth above, the invention provides a kind of preservation technique of Gentiana triflora.
Technical scheme of the present invention is as follows:
A kind of preservation technique of Gentiana triflora, it is characterized in that: adopt the antistaling agent be made up of the raw material of following percentage by weight: citric acid 0.8%-1.2%, sodium alginate 0.6%-0.8%, Tea Polyphenols 1.0%-1.8%, activated alumina 0.5%-1.2%, Sodium Benzoate 0.6%-1.0%, potassium alum 0.8%-1.5%, xanthans 0.6%-0.8%, pure water 93%-95%.
Its preservation technique comprises the following steps:
1) the fresh Gentiana triflora picked is carried out ozone sterilization, can kill or suppress the bacterial growth of Gentiana triflora epidermis;
2) Gentiana triflora after step 1 being processed is soaked in described antistaling agent;
3) take out the Gentiana triflora being soaked in described antistaling agent in step 2, naturally dry;
4) packed by Gentiana triflora, sealing wrapping, is placed in 2 DEG C of-4 DEG C of temperature and preserves.
Further, the preservation technique of described Gentiana triflora: in step 1, Gentiana triflora must not damage its epidermis in cleaning process.
Further, the preservation technique of described Gentiana triflora: in step 2, utilizes ozone sterilization 10-15 minute at normal temperatures.
Further, the preservation technique of described Gentiana triflora: in step 3, Gentiana triflora is soaked in 5-10 minute in antistaling agent solution.
Owing to adopting technical scheme of the present invention, the present invention is made to have following beneficial effect:
1. adopt the fresh-keeping Gentiana triflora of the technology of the present invention, good refreshing effect, can suppress pathogen, keeps organoleptic quality.
2. the antistaling agent of the present invention's employing is natural, nontoxic, is safe from harm to health.
3. the method for the technology of the present invention is simple, is easy to operation.
[detailed description of the invention]
The following examples can help those skilled in the art more fully to understand the present invention, but cannot limit the present invention by any way, the number in the embodiment of the present invention can be chosen as according to the actual needs gram or kilogram.
Embodiment 1
Weigh citric acid 8g, sodium alginate 7g, Tea Polyphenols 13g, activated alumina 12g, Sodium Benzoate 7g, potassium alum 15g, xanthans 8g, they be incorporated in successively in pure water 930g, limit edged stirs, and after it dissolves completely, namely obtains 1kg fruit and vegetable fresh-keeping agent.
After obtained fruit and vegetable fresh-keeping agent, then carry out fresh-keeping to Gentiana triflora according to the following steps:
1) the fresh Gentiana triflora picked is carried out ozone sterilization 10 minutes, can kill or suppress the bacterial growth of Gentiana triflora epidermis;
2) Gentiana triflora after step 1 being processed is soaked in described antistaling agent 5 minutes;
3) take out the Gentiana triflora being soaked in described antistaling agent in step 2, naturally dry;
4) packed by Gentiana triflora, sealing wrapping, is placed in 2 DEG C of-4 DEG C of temperature and preserves.
Embodiment 2
Weigh citric acid 10g, sodium alginate 8g, Tea Polyphenols 10g, activated alumina 12g, Sodium Benzoate 8g, potassium alum 10g, xanthans 6g, they be incorporated in successively in pure water 945g, limit edged stirs, and after it dissolves completely, namely obtains 1kg fruit and vegetable fresh-keeping agent.
After obtained fruit and vegetable fresh-keeping agent, then carry out fresh-keeping to Gentiana triflora according to the following steps:
1) the fresh Gentiana triflora picked is carried out ozone sterilization 13 minutes, can kill or suppress the bacterial growth of Gentiana triflora epidermis;
2) Gentiana triflora after step 1 being processed is soaked in described antistaling agent 7 minutes;
3) take out the Gentiana triflora being soaked in described antistaling agent in step 2, naturally dry;
4) packed by Gentiana triflora, sealing wrapping, is placed in 2 DEG C of-4 DEG C of temperature and preserves.
Embodiment 3
Weigh citric acid 8g, sodium alginate 7g, Tea Polyphenols 10g, activated alumina 10g, Sodium Benzoate 7g, potassium alum 8g, xanthans 6g, they be incorporated in successively in pure water 950g, limit edged stirs, and after it dissolves completely, namely obtains 1kg fruit and vegetable fresh-keeping agent.
After obtained fruit and vegetable fresh-keeping agent, then carry out fresh-keeping to Gentiana triflora according to the following steps:
1) the fresh Gentiana triflora picked is carried out ozone sterilization 15 minutes, can kill or suppress the bacterial growth of Gentiana triflora epidermis;
2) Gentiana triflora after step 1 being processed is soaked in described antistaling agent 10 minutes;
3) take out the Gentiana triflora being soaked in described antistaling agent in step 2, naturally dry;
4) packed by Gentiana triflora, sealing wrapping, is placed in 2 DEG C of-4 DEG C of temperature and preserves.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (5)
1. the preservation technique of a Gentiana triflora, it is characterized in that: adopt the antistaling agent be made up of the raw material of following percentage by weight: citric acid 0.8%-1.2%, sodium alginate 0.6%-0.8%, Tea Polyphenols 1.0%-1.8%, activated alumina 0.5%-1.2%, Sodium Benzoate 0.6%-1.0%, potassium alum 0.8%-1.5%, xanthans 0.6%-0.8%, pure water 93%-95%.
2. the preservation technique of Gentiana triflora according to claim 1, is characterized in that: described preservation technique comprises the following steps:
1) the fresh Gentiana triflora picked is carried out ozone sterilization, can kill or suppress the bacterial growth of Gentiana triflora epidermis;
2) Gentiana triflora after step 1 being processed is soaked in described antistaling agent;
3) take out the Gentiana triflora being soaked in described antistaling agent in step 2, naturally dry;
4) packed by Gentiana triflora, sealing wrapping, is placed in 2 DEG C of-4 DEG C of temperature and preserves.
3. the preservation technique of Gentiana triflora according to claim 2, is characterized in that: in step 1, Gentiana triflora must not damage its epidermis in picking process.
4. the preservation technique of Gentiana triflora according to claim 2, is characterized in that: in step 2, utilizes ozone sterilization 10-15 minute at normal temperatures.
5. the preservation technique of Gentiana triflora according to claim 2, is characterized in that: in step 3, Gentiana triflora is soaked in 5-10 minute in antistaling agent solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510457380.6A CN105010518A (en) | 2015-07-30 | 2015-07-30 | Sanhua plum preservation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510457380.6A CN105010518A (en) | 2015-07-30 | 2015-07-30 | Sanhua plum preservation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105010518A true CN105010518A (en) | 2015-11-04 |
Family
ID=54401166
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510457380.6A Pending CN105010518A (en) | 2015-07-30 | 2015-07-30 | Sanhua plum preservation technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105010518A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070577A (en) * | 2016-07-13 | 2016-11-09 | 吉林省普蓝高科技有限公司 | The preservation method of blueberry fresh fruit |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003086090A1 (en) * | 2002-04-09 | 2003-10-23 | Yong-Ho Kim | Immature green fruits kimchi, apricot plum kimchi and the methods for preparation thereof |
| CN1669448A (en) * | 2005-04-07 | 2005-09-21 | 农庆平 | Fruit fresh keeping agent |
| CN101228895A (en) * | 2008-02-26 | 2008-07-30 | 仲恺农业技术学院 | Preservation and fresh-keeping method of fruits and vegetables |
| CN101773159A (en) * | 2010-03-16 | 2010-07-14 | 华南农业大学 | Sanhua plum fruit storing and fresh keeping method |
| CN102550654A (en) * | 2012-02-28 | 2012-07-11 | 浙江工商大学 | Method for preserving Sanhua plum fruits |
| CN102726515A (en) * | 2012-07-17 | 2012-10-17 | 广东石油化工学院 | Fresh-keeping method of Sanhua plums |
| CN103478228A (en) * | 2013-09-29 | 2014-01-01 | 大连铭德生态农业专业合作社 | Method for prolonging preservation time of big cherries |
| CN103704323A (en) * | 2013-12-27 | 2014-04-09 | 西藏大学农牧学院 | Room-temperature storage method for Tibet amygdalus mira koehne original fruits for producing preserved fruit foods |
| CN104146057A (en) * | 2014-08-29 | 2014-11-19 | 蒙毅嘉 | Preserving method of Sanhua plums |
| CN104642533A (en) * | 2014-06-24 | 2015-05-27 | 何松 | Fruit and vegetable coating preservative and preparation method thereof |
-
2015
- 2015-07-30 CN CN201510457380.6A patent/CN105010518A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003086090A1 (en) * | 2002-04-09 | 2003-10-23 | Yong-Ho Kim | Immature green fruits kimchi, apricot plum kimchi and the methods for preparation thereof |
| CN1669448A (en) * | 2005-04-07 | 2005-09-21 | 农庆平 | Fruit fresh keeping agent |
| CN101228895A (en) * | 2008-02-26 | 2008-07-30 | 仲恺农业技术学院 | Preservation and fresh-keeping method of fruits and vegetables |
| CN101773159A (en) * | 2010-03-16 | 2010-07-14 | 华南农业大学 | Sanhua plum fruit storing and fresh keeping method |
| CN102550654A (en) * | 2012-02-28 | 2012-07-11 | 浙江工商大学 | Method for preserving Sanhua plum fruits |
| CN102726515A (en) * | 2012-07-17 | 2012-10-17 | 广东石油化工学院 | Fresh-keeping method of Sanhua plums |
| CN103478228A (en) * | 2013-09-29 | 2014-01-01 | 大连铭德生态农业专业合作社 | Method for prolonging preservation time of big cherries |
| CN103704323A (en) * | 2013-12-27 | 2014-04-09 | 西藏大学农牧学院 | Room-temperature storage method for Tibet amygdalus mira koehne original fruits for producing preserved fruit foods |
| CN104642533A (en) * | 2014-06-24 | 2015-05-27 | 何松 | Fruit and vegetable coating preservative and preparation method thereof |
| CN104146057A (en) * | 2014-08-29 | 2014-11-19 | 蒙毅嘉 | Preserving method of Sanhua plums |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070577A (en) * | 2016-07-13 | 2016-11-09 | 吉林省普蓝高科技有限公司 | The preservation method of blueberry fresh fruit |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100539852C (en) | A kind of aquatic vegetable anti-staling agent | |
| CN101305746B (en) | Preservation method of bamboo shoot | |
| CN104982515A (en) | Chinese yam fresh-keeping technology | |
| CN103141557A (en) | Banana storage and transportation preservation method | |
| CN104642532A (en) | Preservation method of litchi | |
| CN107624859A (en) | A kind of cray composite preservative and cray fresh-keeping treating method | |
| KR101103254B1 (en) | Preparation method of semi-drying fig improved storage period | |
| CN104322853A (en) | Mango bar production process | |
| CN105123902B (en) | Fresh-keeping method of fresh lotus seedpod | |
| CN107223705A (en) | A kind of antistaling agent and its preservation method for Kiwi berry | |
| CN104146058A (en) | Fresh keeping method for controlling decaying of red bayberries after being picked and degradation of anthocyanin by using composite coating films | |
| CN102293238B (en) | Method for enhancing cold resistance of refrigerated olive fruits | |
| CN104642516A (en) | Method for preserving cane shoots | |
| CN106550982A (en) | A kind of preservation technique of Rhizoma Dioscoreae | |
| CN105010518A (en) | Sanhua plum preservation technology | |
| CN103636773A (en) | Preservation and freshness-keeping method for winter jujubes | |
| CN101411355B (en) | Method for processing dried lichee and dried longan | |
| CN106578009A (en) | Longan fruit fresh-keeping technology | |
| CN106550977A (en) | A kind of preservation technique of Gentiana triflora | |
| CN104381929A (en) | Preparation method of reed shoots | |
| CN105660825B (en) | Insect-proof preservation method for wash-free red dates | |
| CN106615054A (en) | Storage and fresh-keeping comprehensive treatment method for Huangguan pears | |
| CN108739992B (en) | Papaya preservative and papaya storage and preservation method | |
| CN105685211A (en) | A bamboo shoot fresh-keeping method | |
| CN106578008A (en) | Lychee fruit fresh-keeping technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151104 |