CN105028621A - Composite preservative of Hongmei apricot - Google Patents
Composite preservative of Hongmei apricot Download PDFInfo
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- CN105028621A CN105028621A CN201510533482.1A CN201510533482A CN105028621A CN 105028621 A CN105028621 A CN 105028621A CN 201510533482 A CN201510533482 A CN 201510533482A CN 105028621 A CN105028621 A CN 105028621A
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Abstract
The invention discloses a composite preservative of Hongmei apricot. The composite preservative per liter consists of the following components: 3-5g of chitosan, 9-15g of konjac refined flour, 1-2g of lysine, 1-3g of vitamin C, 1-3g of tea polyphenol, 1-3g of rosemary, 2-4g of liquorice root extracts, 0.1%-0.3% of phytic acid, 2-4g of carboxymethyl cellulose, 2-4g of impatiens balsamina extracts and 2-4g of orange peel extracts. A solvent adopted by the preservative is water. Compared with a traditional chemical preservative, the composite preservative of Hongmei apricot has the advantages of greenness, safety, no toxic and side effect for a human body, and good preservative effect.
Description
Technical field
The present invention relates to the composite preservative of a kind of red plumcot, belong to fruit freshness preserving technical field.
Background technology
Apricot is one of Common Fruits, vegetal pole horn of plenty, includes more sugar, protein and the mineral matter such as calcium, phosphorus, separately containing provitamin A, vitamin C and B family vitamin etc.Apricot heat warm in nature, the people being applicable to the cold of insufficiency type physique that accretion rate is slow, anaemia, four limbs are ice-cold eats; Suffer from the disorders such as wind-engaging, pulmonary tuberculosis, productive cough, edema, often edible apricot is of great advantage.Red plumcot is a first-class kind in apricot, and its phase circle is as bead, and be slightly less than table tennis, its face is smooth, fine and smooth.That hears is tasteless, and that eats is crisp, tender, sweet, and the best to eat part to taste a kind of peat-reek being different from other apricot, very strong.Well-done red plumcot, red half Huang of its look half, fruit is glittering and translucent, mellow and full full, the sweetness of food, profusely lasting.
Red plumcot is the same with other many fruit, the phenomenon of rotting easily occurs because of mechanical damage or germ invasion and attack in transport and storage, easily causes larger economic loss.Therefore, must carry out the preservation and freshness work of red plumcot, effectively extend the storage period of fresh fruit, ensure that the busy season is not rotten, dull season is continuous, makes the stable market supply of market anniversary.
At present, the preservation method of red plumcot mainly comprises the methods such as fresh chemically, cryopreservation, air conditioned storage, radiation treatment, low temperature controlled atmosphere and tin foil.But the chemical preservative used during fresh chemically is to human body toxic side effect, eats and too much must be detrimental to health; Therefore the composite preservative of red plumcot need to seek a kind of green safety, having no side effect.
Summary of the invention
Goal of the invention: the problems referred to above existed for prior art, the object of this invention is to provide the composite preservative of a kind of red plumcot.
Technical scheme: for achieving the above object, the technical solution used in the present invention is as follows:
The composite preservative of a kind of red plumcot, described antistaling agent is the shitosan of 3-5g/L by concentration, concentration is the konjaku powder of 9-15g/L, concentration is the lysine of 1-2g/L, concentration is the vitamin C of 1-3g/L, concentration is the Tea Polyphenols of 1-3g/L, concentration is the rosemary of 1-3g/L, concentration is the licorice of 2-4g/L, mass percent concentration is the phytic acid of 0.1-0.3%, and concentration is the carboxymethyl cellulose of 2-4g/L, and concentration is the CAULIS IMPATIENTIS extract of 2-4g/L, concentration is the Extract from Orange Peel composition of 2-4g/L, and the solvent that described antistaling agent adopts is water.
Described antistaling agent is the shitosan of 3.5-4.5g/L by concentration, concentration is the konjaku powder of 10.5-13.5g/L, concentration is the lysine of 1-2g/L, concentration is the vitamin C of 1.5-2.5g/L, concentration is the Tea Polyphenols of 1.5-2.5g/L, concentration is the rosemary of 1.5-2.5g/L, concentration is the licorice of 2.5-3.5g/L, mass percent concentration is the phytic acid of 0.1-0.3%, concentration is the carboxymethyl cellulose of 2.5-3.5g/L, concentration is the CAULIS IMPATIENTIS extract of 2.5-3.5g/L, concentration is the Extract from Orange Peel composition of 2.5-3.5g/L, the solvent that described antistaling agent adopts is water.
Described licorice prepares by the following method:
A) under room temperature, Radix Glycyrrhizae being soaked in percent by volume is in the ethanol water of 50%, and soak time is 2-4 hour, then filters, and collect filtrate, 1g Radix Glycyrrhizae 20ml ethanol water during immersion, repeats extraction three times, merges extract;
B) ethanol in decompression distillation removing extract, be then diluted with water concentrate, 1ml concentrate adds 10ml water, obtains crude extract;
C) be extracted with ethyl acetate crude extract, the volume of the ethyl acetate that each extraction is used is 1/3 times of the crude extract volume be extracted, coextraction 3 times; Merge the ethyl acetate layer extracting and obtain, anhydrous sodium sulfate drying, filter, filtrate reduced in volume, obtains licorice.
Described Extract from Orange Peel prepares by the following method:
A) at 50 DEG C, orange peel being soaked in percent by volume is in the aqueous acetone solution of 50%, and soak time is 1-3 hour, then filters, and collect filtrate, 1g orange peel 20ml aqueous acetone solution during immersion, repeats extraction three times, merges extract;
B) acetone in decompression distillation removing extract, be then diluted with water concentrate, 1ml concentrate adds 10ml water, obtains crude extract;
C) be extracted with ethyl acetate crude extract, the volume of the ethyl acetate that each extraction is used is 1/3 times of the crude extract volume be extracted, coextraction 3 times; Merge the ethyl acetate layer extracting and obtain, anhydrous sodium sulfate drying, filter, filtrate reduced in volume, obtains Extract from Orange Peel.
Described CAULIS IMPATIENTIS extract prepares by the following method:
At 50 DEG C, immersed in ethanol by the CAULIS IMPATIENTIS of drying and soak 3 hours, then filter, collect filtrate, 1g CAULIS IMPATIENTIS 20ml ethanol during immersion, repeats extraction three times, merges extract; The extract reduced pressure concentration obtained obtains CAULIS IMPATIENTIS extract.
Beneficial effect: compared with prior art, the present invention has following conspicuousness beneficial effect:
Component is composite forms by shitosan, konjaku powder, lysine, CAULIS IMPATIENTIS extract, vitamin C, rosemary, licorice, phytic acid, Extract from Orange Peel, carboxymethyl cellulose etc. for the composite preservative of the red plumcot of the present invention, for traditional chemical preservative, green safety, health is had no side effect, and fresh-keeping effect is excellent.
Detailed description of the invention
Below in conjunction with embodiment, technical solution of the present invention is described in further detail and completely.
embodiment 1
The composite preservative of a kind of red plumcot, be the shitosan of 3.5g/L by concentration, concentration is the konjaku powder of 10.5g/L, concentration is the lysine of 1g/L, concentration is the vitamin C of 1.5g/L, concentration is the Tea Polyphenols of 1.5g/L, concentration is the rosemary of 1.5g/L, concentration is the licorice of 2.5g/L, mass percent concentration is the phytic acid of 0.1%, and concentration is the carboxymethyl cellulose of 2.5g/L, and concentration is the CAULIS IMPATIENTIS extract of 2.5g/L, concentration is the Extract from Orange Peel composition of 2.5g/L, and the solvent that described antistaling agent adopts is water.
Described licorice prepares by the following method:
A) under room temperature, Radix Glycyrrhizae being soaked in percent by volume is in the ethanol water of 50%, and soak time is 3 hours, then filters, and collect filtrate, 1g Radix Glycyrrhizae 20ml ethanol water during immersion, repeats extraction three times, merges extract;
B) ethanol in decompression distillation removing extract, be then diluted with water concentrate, 1ml concentrate adds 10ml water, obtains crude extract;
C) be extracted with ethyl acetate crude extract, the volume of the ethyl acetate that each extraction is used is 1/3 times of the crude extract volume be extracted, coextraction 3 times; Merge the ethyl acetate layer extracting and obtain, anhydrous sodium sulfate drying, filter, filtrate reduced in volume, obtains licorice.
Described Extract from Orange Peel prepares by the following method:
A) at 50 DEG C, orange peel being soaked in percent by volume is in the aqueous acetone solution of 50%, and soak time is 2 hours, then filters, and collect filtrate, 1g orange peel 20ml aqueous acetone solution during immersion, repeats extraction three times, merges extract;
B) acetone in decompression distillation removing extract, be then diluted with water concentrate, 1ml concentrate adds 10ml water, obtains crude extract;
C) be extracted with ethyl acetate crude extract, the volume of the ethyl acetate that each extraction is used is 1/3 times of the crude extract volume be extracted, coextraction 3 times; Merge the ethyl acetate layer extracting and obtain, anhydrous sodium sulfate drying, filter, filtrate reduced in volume, obtains Extract from Orange Peel.
Described CAULIS IMPATIENTIS extract prepares by the following method:
At 50 DEG C, immersed in ethanol by the CAULIS IMPATIENTIS of drying and soak 3 hours, then filter, collect filtrate, 1g CAULIS IMPATIENTIS 20ml ethanol during immersion, repeats extraction three times, merges extract; The extract reduced pressure concentration obtained obtains CAULIS IMPATIENTIS extract.
embodiment 2
The composite preservative of a kind of red plumcot, be the shitosan of 4g/L by concentration, concentration is the konjaku powder of 12g/L, concentration is the lysine of 1.4g/L, concentration is the vitamin C of 1.8g/L, concentration is the Tea Polyphenols of 1.8g/L, concentration is the rosemary of 1.8g/L, concentration is the licorice of 2.8g/L, mass percent concentration is the phytic acid of 0.2%, and concentration is the carboxymethyl cellulose of 2.8g/L, and concentration is the CAULIS IMPATIENTIS extract of 2.8g/L, concentration is the Extract from Orange Peel composition of 2.8g/L, and the solvent that described antistaling agent adopts is water.
The preparation method of described licorice, houttuynia extract, Extract from Orange Peel, CAULIS IMPATIENTIS extract is with embodiment 1.
embodiment 3
The composite preservative of a kind of red plumcot, be the shitosan of 4g/L by concentration, concentration is the konjaku powder of 12g/L, concentration is the lysine of 1.8g/L, concentration is the vitamin C of 2.1g/L, concentration is the Tea Polyphenols of 1.5-2.5g/L, concentration is the rosemary of 1.5-2.5g/L, concentration is the licorice of 3.1g/L, mass percent concentration is the phytic acid of 0.2%, and concentration is the carboxymethyl cellulose of 3.1g/L, and concentration is the CAULIS IMPATIENTIS extract of 3.1g/L, concentration is the Extract from Orange Peel composition of 3.1g/L, and the solvent that described antistaling agent adopts is water.
The preparation method of described licorice, Extract from Orange Peel, CAULIS IMPATIENTIS extract is with embodiment 1.
embodiment 4
The composite preservative of a kind of red plumcot, be the shitosan of 4.5g/L by concentration, concentration is the konjaku powder of 13.5g/L, concentration is the lysine of 2g/L, concentration is the vitamin C of 2.5g/L, concentration is the Tea Polyphenols of 2.5g/L, concentration is the rosemary of 2.5g/L, concentration is the licorice of 3.5g/L, mass percent concentration is the phytic acid of 0.3%, and concentration is the carboxymethyl cellulose of 3.5g/L, and concentration is the CAULIS IMPATIENTIS extract of 3.5g/L, concentration is the Extract from Orange Peel composition of 3.5g/L, and the solvent that described antistaling agent adopts is water.
The preparation method of described licorice, Extract from Orange Peel, CAULIS IMPATIENTIS extract is with embodiment 1.
The preservation method of described red plumcot is: the red plumcot of the 7-8 maturation select without disease and pest, without rotting, having no mechanical damage, clean, is then soaked in the antistaling agent in above-described embodiment, in transposition refrigerator, adjustment temperature is 4 DEG C, soaks 30 minutes, take out, dry.
The above-mentioned antistaling agent executing example can make red plumcot shelf time extend three to four days, under 4 DEG C of refrigerated conditions, the fall off rate of the weight-loss ratio of red plumcot, hardness and soluble solid content can be made to reduce about 2.5%, 90%, 30% respectively, therefore, make its 4-10 DEG C freshness date can extend to about 30 days, and the local flavor of red plumcot keep better.
Finally need to herein means out: be only part preferred embodiment of the present invention above; can not be interpreted as limiting the scope of the invention, some nonessential improvement that those skilled in the art's foregoing according to the present invention is made and adjustment all belong to protection scope of the present invention.
Claims (5)
1. the composite preservative of a red plumcot, it is characterized in that: described antistaling agent is the shitosan of 3-5g/L by concentration, concentration is the konjaku powder of 9-15g/L, concentration is the lysine of 1-2g/L, concentration is the vitamin C of 1-3g/L, concentration is the Tea Polyphenols of 1-3g/L, concentration is the rosemary of 1-3g/L, concentration is the licorice of 2-4g/L, mass percent concentration is the phytic acid of 0.1-0.3%, concentration is the carboxymethyl cellulose of 2-4g/L, concentration is the CAULIS IMPATIENTIS extract of 2-4g/L, concentration is the Extract from Orange Peel composition of 2-4g/L, the solvent that described antistaling agent adopts is water.
2. the composite preservative of red plumcot according to claim 1, it is characterized in that: described antistaling agent is the shitosan of 3.5-4.5g/L by concentration, concentration is the konjaku powder of 10.5-13.5g/L, concentration is the lysine of 1-2g/L, concentration is the vitamin C of 1.5-2.5g/L, concentration is the Tea Polyphenols of 1.5-2.5g/L, concentration is the rosemary of 1.5-2.5g/L, concentration is the licorice of 2.5-3.5g/L, mass percent concentration is the phytic acid of 0.1-0.3%, concentration is the carboxymethyl cellulose of 2.5-3.5g/L, concentration is the CAULIS IMPATIENTIS extract of 2.5-3.5g/L, concentration is the Extract from Orange Peel composition of 2.5-3.5g/L, the solvent that described antistaling agent adopts is water.
3. the composite preservative of red plumcot according to claim 1, is characterized in that: described licorice prepares by the following method:
A) under room temperature, Radix Glycyrrhizae being soaked in percent by volume is in the ethanol water of 50%, and soak time is 2-4 hour, then filters, and collect filtrate, 1g Radix Glycyrrhizae 20ml ethanol water during immersion, repeats extraction three times, merges extract;
B) ethanol in decompression distillation removing extract, be then diluted with water concentrate, 1ml concentrate adds 10ml water, obtains crude extract;
C) be extracted with ethyl acetate crude extract, the volume of the ethyl acetate that each extraction is used is 1/3 times of the crude extract volume be extracted, coextraction 3 times; Merge the ethyl acetate layer extracting and obtain, anhydrous sodium sulfate drying, filter, filtrate reduced in volume, obtains licorice.
4. the composite preservative of red plumcot according to claim 1, is characterized in that: described Extract from Orange Peel prepares by the following method:
A) at 50 DEG C, orange peel being soaked in percent by volume is in the aqueous acetone solution of 50%, and soak time is 1-3 hour, then filters, and collect filtrate, 1g orange peel 20ml aqueous acetone solution during immersion, repeats extraction three times, merges extract;
B) acetone in decompression distillation removing extract, be then diluted with water concentrate, 1ml concentrate adds 10ml water, obtains crude extract;
C) be extracted with ethyl acetate crude extract, the volume of the ethyl acetate that each extraction is used is 1/3 times of the crude extract volume be extracted, coextraction 3 times; Merge the ethyl acetate layer extracting and obtain, anhydrous sodium sulfate drying, filter, filtrate reduced in volume, obtains Extract from Orange Peel.
5. the composite preservative of red plumcot according to claim 1, is characterized in that: described CAULIS IMPATIENTIS extract prepares by the following method:
At 50 DEG C, immersed in ethanol by the CAULIS IMPATIENTIS of drying and soak 3 hours, then filter, collect filtrate, 1g CAULIS IMPATIENTIS 20ml ethanol during immersion, repeats extraction three times, merges extract; The extract reduced pressure concentration obtained obtains CAULIS IMPATIENTIS extract.
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| CN201510533482.1A CN105028621A (en) | 2015-08-27 | 2015-08-27 | Composite preservative of Hongmei apricot |
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| CN201510533482.1A CN105028621A (en) | 2015-08-27 | 2015-08-27 | Composite preservative of Hongmei apricot |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941604A (en) * | 2016-05-13 | 2016-09-21 | 许昌学院 | Method for preserving golden-sun apricots with compound glossy privet fruit extract |
| CN108323567A (en) * | 2018-01-30 | 2018-07-27 | 丰琪世纪（北京）生物科技有限公司 | A kind of fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN115553334A (en) * | 2022-10-17 | 2023-01-03 | 上海市农业科学院 | Application of L-lysine or L-threonine as food low-temperature preservative |
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| CN101326929A (en) * | 2008-07-30 | 2008-12-24 | 沈阳化工学院 | Strawberry compound antistaling agent and preparation thereof |
| CN101978838A (en) * | 2010-10-25 | 2011-02-23 | 陕西科技大学 | Method for refreshing Chinese dates |
| CN104194354A (en) * | 2014-09-05 | 2014-12-10 | 山东省海洋生物研究院 | Edible biological preservative film and preparation method thereof |
| CN104381427A (en) * | 2014-10-15 | 2015-03-04 | 鲁邵群 | Compound traditional Chinese medicine preservative, and preparation method and use thereof |
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2015
- 2015-08-27 CN CN201510533482.1A patent/CN105028621A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1868344A (en) * | 2006-03-31 | 2006-11-29 | 梁嘉臻 | Preservation method for packaged food |
| CN101326929A (en) * | 2008-07-30 | 2008-12-24 | 沈阳化工学院 | Strawberry compound antistaling agent and preparation thereof |
| CN101978838A (en) * | 2010-10-25 | 2011-02-23 | 陕西科技大学 | Method for refreshing Chinese dates |
| CN104194354A (en) * | 2014-09-05 | 2014-12-10 | 山东省海洋生物研究院 | Edible biological preservative film and preparation method thereof |
| CN104381427A (en) * | 2014-10-15 | 2015-03-04 | 鲁邵群 | Compound traditional Chinese medicine preservative, and preparation method and use thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941604A (en) * | 2016-05-13 | 2016-09-21 | 许昌学院 | Method for preserving golden-sun apricots with compound glossy privet fruit extract |
| CN108323567A (en) * | 2018-01-30 | 2018-07-27 | 丰琪世纪（北京）生物科技有限公司 | A kind of fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN115553334A (en) * | 2022-10-17 | 2023-01-03 | 上海市农业科学院 | Application of L-lysine or L-threonine as food low-temperature preservative |
| CN115553334B (en) * | 2022-10-17 | 2024-03-22 | 上海市农业科学院 | Application of L-lysine or L-threonine as low-temperature preservative for foods |
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Application publication date: 20151111 |