CN105309596A - Pineapple preservative and preparation method thereof - Google Patents
Pineapple preservative and preparation method thereof Download PDFInfo
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- CN105309596A CN105309596A CN201510747278.XA CN201510747278A CN105309596A CN 105309596 A CN105309596 A CN 105309596A CN 201510747278 A CN201510747278 A CN 201510747278A CN 105309596 A CN105309596 A CN 105309596A
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Abstract
The invention discloses a pineapple preservative and a preparation method thereof and belongs to the technical field of fruit and vegetable fresh keeping. The pineapple preservative is prepared by mainly mixing the raw materials of a plant extract and auxiliary materials according to weight proportion, wherein the plant extract is a mixed water extract including longan leaves, lemon leaves, liquorice, honeysuckle and garlic; the auxiliary materials comprise enestroburin, kresoxim-methyl, potassium sorbate, propolis, starch and sodium carbonate. The pineapple preservative is mainly prepared by extracting natural plant elements and synthesizing according to proportioning, reduces or avoids the addition of chemicals and is safe and reliable; the fresh-keeping time is long, the use is convenient, and meanwhile, certain effects such as scar repair of fruits can be achieved; the raw materials can be conveniently obtained and are low in cost, the preparation technology is simple, an obvious fresh-keeping effect can be taken, and the pineapple preservative has wide popularization and market prospects.
Description
Technical field
The invention belongs to postharvest technology of fruits and vegetables field, be specifically related to a kind of pineapple preservative, relate to the preparation method of this pineapple preservative simultaneously.
Background technology
China is world population big country, fruit and vegetable aboundresources, but causes every year because fruit north, south fortune causes comparatively lossy because of the regionality of fruit.According to statistics, the loss that fruit causes because rotting every year reaches 83,000,000,000 yuan.Because fruit freshness preserving process is inappropriate, the annual fruit proportion of goods damageds are 23% ~ 31%, and the annual proportion of goods damageds of fruit reach more than one hundred million ton.According to the statistics display of agriculture relevant department, if make China's fruit proportion of goods damageds reduce by 2% ~ 5%, fruit loss 2,500,000 tons can be reduced every year, vegetables Loss reducing more than 1,130 ten thousand tons.If fruit keeping-freshness storage amount accounts for 18% ~ 22% of total output, year preservation and freshness amount is 6,600 ten thousand ~ 8,800 ten thousand tons, and by increment 0.28 yuan of calculating after 1kg storage, the fruit output value of China can increase by 18,000,000,000 ~ 23,000,000,000 yuan.According to the planning of the Ministry of Agriculture, when the coming years, agricultural products in China postharvest treatment rate will reach product 46% ~ 56%.Therefore, fruit freshness preserving expects huge input and fast-developing market by being one.
Pineapple (formal name used at school: Ananascomosus) is one of famous tropical fruit (tree).Originate in Amazon River basin one band of South America Brazil, Paraguay, 16th century imported China into from Brazil.Spread to whole torrid areas now.Its edible part is primarily of the rachis of meat increase, helical arrangement in the flower composition of periphery, and spend usually shaky, the perianth sliver that place is deposited surrounds a cavity, keeps stamen and the style of atrophy in chamber.The fiber of leaf is very tough and tensile, can supply fabric, rope making, knot and papermaking.Pineapple fruit is best in quality, nutritious, containing a large amount of fructose, and glucose, Cobastab, C, phosphorus, the material such as citric acid and protease.Pineapple property is put down, sweet, the micro-acid of taste, micro-puckery, cold nature, have that heat clearly quenches one's thirst, the antidiarrheal that helps digestion, tonifying spleen and stomach, reinforcing premodial qi, replenishing qi and blood, help digestion, clearing damp, the effect such as beauty treatment weight reducing, be that summertime doctor food is held concurrently excellent good fruit in season.Be typical perishability agricultural product, belong to the fruit of difficult storing.About muskmelon antistaling agent and preservation technique thereof, existing pertinent literature report:
1, Chinese patent (CN101965865B) discloses a kind of pineapple preservative and its preparation method and application.This pineapple preservative is that after being mixed with pulp by bone meal, extracting in water obtains by Animal Bone being made bone meal through calcining, pulverizing, being rich in organic acid fruit and making pulp.This antistaling agent is applicable to the fresh-keeping of pineapple, be also applicable to other fruit dredge fresh-keeping.This pineapple preservative overcomes natural traditional fruit and vegetable fresh-keeping agent, and in production and use procedure, consumed resource is large, cost is high or have secondary pollution problem, affect the drawback of product promotion application, have and draw materials conveniently, with low cost, nontoxic, good refreshing effect, be easy to the features such as popularization.
2, Chinese patent (CN101189981A) discloses a kind of composite antistaling agent for fruits and vegetables, by following composition or wherein several composition combine: A biological bactericide 5 ~ 500ppmB, chemical bactericide 50 ~ 5000ppmC, digestive enzyme 50 ~ 5000000 enzyme activity unit/LD of fungal cell wall, chelating agent 10 ~ 10000ppmE, antioxidant 10 ~ 10000ppmF, thickener 50 ~ 5000ppmG, solubilizer 20 ~ 2000ppmH, surplus is water.Feature of the present invention: after this compound fruit and vegetable fresh-keeping liquid is applied in garlic stems, banana, strawberry, raspberry, pineapple, apple, pears, winter jujube, plum, citrus and other berry fruits, under suitable reserve temperature and other condition, obviously can suppress rotting of fruits and vegetables, extend the shelf-life of fruits and vegetables.
But the chemical preservative of the main Applied Physics of existing, published pineapple method for storing and refreshing or Prof. Du Yucang, not only poor effect, and also the toxicity of chemical preservative is comparatively large, easily remains, endangers health.The rise of adjoint green food and organic food, people increase sharply to demand that is nuisanceless, pollution-free, quality pineapple, adopt traditional preservation method to be subject to increasing restriction.Noresidue, pollution-free, broad-spectrum, the new bio preservation technique that esy to use, safe and reliable, cost is low become plantation, produce learn, focus that research and development all circles pay close attention to.
Summary of the invention
For the deficiencies in the prior art, the present invention aim to provide a kind of with strong points, safe and reliable, fresh-keeping effect is good, natural free of contamination pineapple preservative, provides the preparation method of this pineapple preservative simultaneously.
A kind of pineapple preservative, be that raw material is mixed with by weight ratio and obtains primarily of plant extraction liquid and auxiliary material, wherein, described plant extraction liquid is the mixing water extract comprising longan leaf, lemonlike citrus leaf, Radix Glycyrrhizae, honeysuckle, garlic, and described auxiliary material comprises Enestroburin, kresoxim-methyl, starch, propolis, potassium sorbate, sodium carbonate
Longan leaf, lemonlike citrus leaf, have antibacterial action, effectively can block the intrusion of extraneous bacterium, prevents pineapple from going bad.Radix Glycyrrhizae, honeysuckle, garlic have clearing heat and detoxicating effect, can effectively suppress growing of fruit surface bacterium.
Enestroburin (Enestroburin, SYP-Z071) be first methoxy acrylic bactericide of domestic-developed, by Shenyang Chemical Engineering Inst's exploitation in 1997, apply for China, the U.S., Japan and European patent, within 2002, completed agricultural chemicals and register temporarily.This kind has that fungicidal spectrum is wide, activity is high, toxicity is low, with the feature such as Environmental compatibility is good.
Kresoxim-methyl not only has the bactericidal activity of wide spectrum, simultaneously with good protection and therapeutic action.With other conventional bactericide without cross resistance, and longer than the conventional sterilization agent lasting period.There is the selective of height, to crop, people and animals and beneficial organism safety, substantially pollution-free to environment.
Propolis is the resin that honeybee gathers from plant gemma or trunk, is mixed into palatine gland on it, a kind of colloidal solid thing with aromatic odor that the secretion of wax gland processes.Propolis can suppress the growth of various bacteria and some virus, has broad-spectrum antibiotic effect.
(formal name used at school is hexadiene-(2,4)-sour potassium to potassium sorbate; 2,4-potassium hexadiene), be colourless to the crystallization of white flakes shape or crystalline powder, odorless or slightly stink.Sorbic acid (potassium) can mould fungus inhibition effectively, the activity of saccharomycete and aerobic bacteria, the harmful microbe Growth and reproductions such as clostridium botulinum, staphylococcus, salmonella can also be prevented, but it is nearly unavailable to beneficial microbes such as anaerobic Bacillus and lactobacillus acidophilus, it is stronger than bactericidal action that it restrains the effect of growing, thus reach the holding time effectively extending food, and keep the local flavor of original food.
Sodium carbonate (Na2CO3), molecular weight 105.99.The purity of chemicals is many is soda ash again more than 99.5% (mass fraction), but classification belongs to salt, does not belong to alkali.Soda or sode ash is had another name called in international trade.It is a kind of important Organic Chemicals, is mainly used in the production of plate glass, glassware and ceramic glaze.Also be widely used in life washing, acids neutralization and food processing etc.
As further illustrating of pineapple preservative of the present invention, described plant extraction liquid is by the component of following percentage by weight: longan leaf 2-6%, lemonlike citrus leaf 2-6%, Radix Glycyrrhizae 1-3%, honeysuckle 1-3%, garlic 1-3%, water 78-95%, gets preparation and obtain through water extraction.
As further illustrating of pineapple preservative of the present invention, described auxiliary material is made up of the component of following percentage by weight: Enestroburin 15-40%, kresoxim-methyl 15-40%, starch 10-20%, propolis 5-15%, potassium sorbate 3-8%, sodium carbonate 3-8%.
As further illustrating of pineapple preservative of the present invention, described auxiliary material accounts for the 1-10% of plant extraction liquid weight.
The present invention provides the preparation method of described pineapple preservative simultaneously, comprises the following steps:
(1) preparation of plant extraction liquid: take longan leaf 2-6%, lemonlike citrus leaf 2-6%, Radix Glycyrrhizae 1-3%, honeysuckle 1-3%, garlic 1-3%, water 78-95% by weight percentage, after soaking, heating is extracted, and filters, gets supernatant, to obtain final product;
(2) preparation of auxiliary material: take Enestroburin 15-40%, kresoxim-methyl 15-40%, starch 10-20%, propolis 5-15%, potassium sorbate 3-8%, sodium carbonate 3-8% by weight percentage, mix, to obtain final product;
(3) preparation of pineapple preservative: take plant extraction liquid 90-99%, auxiliary material 1-10% by weight percentage, mix, to obtain final product.
Compared with prior art, pineapple preservative of the present invention has following beneficial effect:
(1) pineapple preservative of the present invention mainly extracts the synthesis of natural plants element proportioning, reduces or stop the interpolation of chemicals, safe and reliable.
(2) pineapple preservative of the present invention uses rational bio-element component prescription, and fresh keeping time is long, easy to use, can play the effects such as certain scar repair again to fruit simultaneously.
(3) pineapple preservative of the present invention is drawn materials conveniently, and cost of material is low, and preparation technology is simple, and the fresh-keeping effect reached is obvious, has wide applying and market prospects.
Detailed description of the invention
Be described in further detail the present invention below in conjunction with embodiment, the present embodiment is only do clearer explanation to the present invention, instead of limitation of the present invention.It should be pointed out that for the person of ordinary skill of the art, without departing from the inventive concept of the premise, can also make some distortion and improvement, these all drop within protection scope of the present invention.
Embodiment 1
A preparation method for pineapple preservative, comprises the following steps:
(1) preparation of plant extraction liquid: by the fresh longan leaf after harvesting, lemonlike citrus leaf, Radix Glycyrrhizae, honeysuckle, garlic cleaning, placement is dried, and is then crushed to 1-2cm respectively; Take longan leaf 4%, lemonlike citrus leaf 4%, Radix Glycyrrhizae 2%, honeysuckle 2%, garlic 2%, water 86% by weight percentage, after soaking, heating is extracted, and filters, gets supernatant, to obtain final product;
(2) preparation of auxiliary material: take Enestroburin 40%, kresoxim-methyl 25%, starch 15%, propolis 10%, potassium sorbate 5%, sodium carbonate 5% by weight percentage, mix, to obtain final product;
(3) preparation of pineapple preservative: take plant extraction liquid 95%, auxiliary material 5% by weight percentage, mix, to obtain final product.
Measure of merit: the present embodiment preparation is obtained pineapple preservative and is evenly sprayed at pineapple surface, be then positioned in packing container, in 45 days, any peculiar smell and variable color do not appear in pineapple, show that the present embodiment pineapple preservative has good fresh-keeping effect.
Embodiment 2
A preparation method for pineapple preservative, comprises the following steps:
(1) preparation of plant extraction liquid: by the fresh longan leaf after harvesting, lemonlike citrus leaf, Radix Glycyrrhizae, honeysuckle, garlic cleaning, placement is dried, and is then crushed to 1-2cm respectively; Take longan leaf 6%, lemonlike citrus leaf 2%, Radix Glycyrrhizae 3%, honeysuckle 3%, garlic 2%, water 84% by weight percentage, after soaking, heating is extracted, and filters, gets supernatant, to obtain final product;
(2) preparation of auxiliary material: take Enestroburin 15%, kresoxim-methyl 40%, starch 20%, propolis 15%, potassium sorbate 5%, sodium carbonate 5% by weight percentage, mix, to obtain final product;
(3) preparation of pineapple preservative: take plant extraction liquid 90%, auxiliary material 10% by weight percentage, mix, to obtain final product.
Measure of merit: the present embodiment preparation is obtained pineapple preservative and is evenly sprayed at pineapple surface, be then positioned in packing container, in 45 days, any peculiar smell and variable color do not appear in pineapple, show that the present embodiment pineapple preservative has good fresh-keeping effect.
Embodiment 3
A preparation method for pineapple preservative, comprises the following steps:
(1) preparation of plant extraction liquid: by the fresh longan leaf after harvesting, lemonlike citrus leaf, Radix Glycyrrhizae, honeysuckle, garlic cleaning, placement is dried, and is then crushed to 1-2cm respectively; Take longan leaf 2%, lemonlike citrus leaf 6%, Radix Glycyrrhizae 2%, honeysuckle 3%, garlic 1%, water 86% by weight percentage, after soaking, heating is extracted, and filters, gets supernatant, to obtain final product;
(2) preparation of auxiliary material: take Enestroburin 30%, kresoxim-methyl 30%, starch 10%, propolis 18%, potassium sorbate 4%, sodium carbonate 8% by weight percentage, mix, to obtain final product;
(3) preparation of pineapple preservative: take plant extraction liquid 92%, auxiliary material 8% by weight percentage, mix, to obtain final product.
Measure of merit: the present embodiment preparation is obtained pineapple preservative and is evenly sprayed at pineapple surface, be then positioned in packing container, in 45 days, any peculiar smell and variable color do not appear in pineapple, show that the present embodiment pineapple preservative has good fresh-keeping effect.
Embodiment 4
A preparation method for pineapple preservative, comprises the following steps:
(1) preparation of plant extraction liquid: by the fresh longan leaf after harvesting, lemonlike citrus leaf, Radix Glycyrrhizae, honeysuckle, garlic cleaning, placement is dried, and is then crushed to 1-2cm respectively; Take longan leaf 4%, lemonlike citrus leaf 6%, Radix Glycyrrhizae 3%, honeysuckle 2%, garlic 2%, water 83% by weight percentage, after soaking, heating is extracted, and filters, gets supernatant, to obtain final product;
(2) preparation of auxiliary material: take Enestroburin 40%, kresoxim-methyl 30%, starch 7%, propolis 15%, potassium sorbate 3%, sodium carbonate 5% by weight percentage, mix, to obtain final product;
(3) preparation of pineapple preservative: take plant extraction liquid 99%, auxiliary material 1% by weight percentage, mix, to obtain final product.
Measure of merit: the present embodiment preparation is obtained pineapple preservative and is evenly sprayed at pineapple surface, be then positioned in packing container, in 45 days, any peculiar smell and variable color do not appear in pineapple, show that the present embodiment pineapple preservative has good fresh-keeping effect.
Embodiment 5
A preparation method for pineapple preservative, comprises the following steps:
(1) preparation of plant extraction liquid: by the fresh longan leaf after harvesting, lemonlike citrus leaf, Radix Glycyrrhizae, honeysuckle, garlic cleaning, placement is dried, and is then crushed to 1-2cm respectively; Take longan leaf 6%, lemonlike citrus leaf 6%, Radix Glycyrrhizae 3%, honeysuckle 2%, garlic 3%, water 80% by weight percentage, after soaking, heating is extracted, and filters, gets supernatant, to obtain final product;
(2) preparation of auxiliary material: take Enestroburin 35%, kresoxim-methyl 20%, starch 20%, propolis 15%, potassium sorbate 7%, sodium carbonate 3% by weight percentage, mix, to obtain final product;
(3) preparation of pineapple preservative: take plant extraction liquid 95%, auxiliary material 5% by weight percentage, mix, to obtain final product.
Measure of merit: the present embodiment preparation is obtained pineapple preservative and is evenly sprayed at pineapple surface, be then positioned in packing container, in 45 days, any peculiar smell and variable color do not appear in pineapple, show that the present embodiment pineapple preservative has good fresh-keeping effect.
Embodiment 6
A preparation method for pineapple preservative, comprises the following steps:
(1) preparation of plant extraction liquid: by the fresh longan leaf after harvesting, lemonlike citrus leaf, Radix Glycyrrhizae, honeysuckle, garlic cleaning, placement is dried, and is then crushed to 1-2cm respectively; Take longan leaf 2%, lemonlike citrus leaf 2%, Radix Glycyrrhizae 3%, honeysuckle 3%, garlic 1%, water 89% by weight percentage, after soaking, heating is extracted, and filters, gets supernatant, to obtain final product;
(2) preparation of auxiliary material: take Enestroburin 25%, kresoxim-methyl 40%, starch 20%, propolis 5%, potassium sorbate 5%, sodium carbonate 5% by weight percentage, mix, to obtain final product;
(3) preparation of pineapple preservative: take plant extraction liquid 98%, auxiliary material 2% by weight percentage, mix, to obtain final product.
Measure of merit: the present embodiment preparation is obtained pineapple preservative and is evenly sprayed at pineapple surface, be then positioned in packing container, in 45 days, any peculiar smell and variable color do not appear in pineapple, show that the present embodiment pineapple preservative has good fresh-keeping effect.
Claims (5)
1. a pineapple preservative, be that raw material is mixed with by weight ratio and obtains primarily of plant extraction liquid and auxiliary material, it is characterized in that, described plant extraction liquid is the mixing water extract comprising longan leaf, lemonlike citrus leaf, Radix Glycyrrhizae, honeysuckle, garlic, and described auxiliary material comprises Enestroburin, kresoxim-methyl, starch, propolis, potassium sorbate, sodium carbonate.
2. pineapple preservative according to claim 1, it is characterized in that, described plant extraction liquid is by the component of following percentage by weight: longan leaf 2-6%, lemonlike citrus leaf 2-6%, Radix Glycyrrhizae 1-3%, honeysuckle 1-3%, garlic 1-3%, water 78-95%, gets preparation and obtain through water extraction.
3. pineapple preservative according to claim 1, is characterized in that, described auxiliary material is made up of the component of following percentage by weight: Enestroburin 15-40%, kresoxim-methyl 15-40%, starch 10-20%, propolis 5-15%, potassium sorbate 3-8%, sodium carbonate 3-8%.
4., according to the arbitrary described pineapple preservative of claim 1-3, it is characterized in that, described auxiliary material accounts for the 1-10% of plant extraction liquid weight.
5. the preparation method of the pineapple preservative as described in as arbitrary in claim 1-4, is characterized in that, comprise the following steps:
(1) preparation of plant extraction liquid: take longan leaf 2-6%, lemonlike citrus leaf 2-6%, Radix Glycyrrhizae 1-3%, honeysuckle 1-3%, garlic 1-3%, water 78-95% by weight percentage, after soaking, heating is extracted, and filters, gets supernatant, to obtain final product;
(2) preparation of auxiliary material: take Enestroburin 15-40%, kresoxim-methyl 15-40%, starch 10-20%, propolis 5-15%, potassium sorbate 3-8%, sodium carbonate 3-8% by weight percentage, mix, to obtain final product;
(3) preparation of pineapple preservative: take plant extraction liquid 90-99%, auxiliary material 1-10% by weight percentage, mix, to obtain final product.
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Cited By (2)
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| CN107318966A (en) * | 2017-08-11 | 2017-11-07 | 贵州省果树科学研究所 | A kind of flue fresh-keeping agent of fruits and preparation method thereof |
| CN108497056A (en) * | 2018-03-28 | 2018-09-07 | 广东省农业科学院果树研究所 | A kind of guava antistaling agent and preparation method thereof |
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| CN101427705A (en) * | 2008-12-02 | 2009-05-13 | 南京师范大学 | Chinese medicinal herb antistaling agent for stem vegetables |
| CN104605012A (en) * | 2013-11-05 | 2015-05-13 | 黄勤 | Papaya antistaling agent |
| CN104430832A (en) * | 2014-12-09 | 2015-03-25 | 镇江拜因诺生物科技有限公司 | Fruit and vegetable fresh-keeping agent |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107318966A (en) * | 2017-08-11 | 2017-11-07 | 贵州省果树科学研究所 | A kind of flue fresh-keeping agent of fruits and preparation method thereof |
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| CN108497056B (en) * | 2018-03-28 | 2021-05-04 | 广东省农业科学院果树研究所 | Guava preservative and preparation method thereof |
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Application publication date: 20160210 |