CN105660844A - Passion fruit fresh-keeping agent and preparation method thereof - Google Patents
Passion fruit fresh-keeping agent and preparation method thereof Download PDFInfo
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- CN105660844A CN105660844A CN201610130438.0A CN201610130438A CN105660844A CN 105660844 A CN105660844 A CN 105660844A CN 201610130438 A CN201610130438 A CN 201610130438A CN 105660844 A CN105660844 A CN 105660844A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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Abstract
The invention aims at providing a passion fruit fresh-keeping agent which can be used for retaining freshness of fresh passion fruits, does not contain chemical additives or preservatives and mildew-proof agents and the like, is not applicable to manual fruit wax, and also enables the passion fruits to have rich aroma. The passion fruit fresh-keeping agent provided by the invention is prepared from the following components in percentage by weight: 80-100% of passion fruit peel extract, 0-15% of passion fruit seed extract and 0-5% of sodium alginate. The fresh-keeping agent provided by the invention can be stored at a low temperature for 40-60 days without using other chemical synthetic components; the room-temperature storage time of the fresh passion fruits reaches 2-3 weeks; the fresh fruits are relatively fresh and bright, and the color and luster are slightly purple and green and keep consistent with those of the fresh fruits; the aroma is relatively rich and is much higher than that of common fresh fruits when the fresh fruits are just immersed with the fresh-keeping liquid; after the fresh passion fruits are stored for 40-60 days, the aroma basically keeps consistent with that of freshly picked fruits; the tendency of reducing the content of soluble solid matters in juice of the passion fruits is greatly delayed; and after the passion fruits are stored for 60 days, the content of the soluble solid matters in the juice still can reach more than 85% of that of the fresh fruits.
Description
Technical field
The present invention relates to a kind of hundred fragrant fresh-keeping agent of fruits and its preparation methods, in particular to a kind of safe, effective, cost is low and can increase by hundred fragrant fresh-keeping agent of fruits and its preparation methods of hundred fragrant fruital tastes.
Background technology
Hundred fragrant fruits are the evergreen herbaceous species plants of Herba Passiflorae Caeruleae (Passifloraedulis) section, are commonly called as Purple Granadilla, enthusiasm fruit, originate in the ground such as South America Brazil, Paraguay, now extensively plant in subtropical and tropical zones, the world. Hundred fragrant fruit plant branches and tendrils are elongated, and flower is very large, and shape is peculiar, beautiful in colour, and output is extremely high, fruit juice giving off a strong fragrance, is namely a kind of good flower garden ornamental plant, is also good fruit. In recent years, in Hainan of China, Fujian, a large amount of plantation in area, Guangdong and Guangxi Provinces. Hundred fragrant fruits have purple fruit, Huang Guo, yellow purple allocarpy etc., and China is at present based on yellow fruit kind and Hybrid, and there is purple fruit cultivation in Yunnan. The hundred annual results of fragrant fruit 2 times, gather for the 1st time in early June to early August, account for the 65-80% of annual production; 2nd collecting time, in February next year, accounts for the 20-35% of annual production.
Hundred fragrant fruits are nutritious, unique flavor, fragrance are strong, are main mainly with eating raw, it is possible to be processed into the processed foods such as fruit juice, jam, preserved fruit. Eating hundred fragrant fruit plantations then raw can gather in the crops, fruit look vivid, and fruit shape is full, and fragrance is strong, and how delicious juice is, is one of the optimal selection of the nutritive ingredient such as vitimin supplement, mineral substance. But, existing hundred fragrant fruits
In general, 70-80% turns look, edible fresh hundred fragrant fruits can preserve 3-5 week under 7-10 DEG C of condition, and well done fresh fruit can be preserved 1 week at 5-7 DEG C. Hundred fragrant fruits belong to climacteric type fruit, and the fruit of physiological maturity climacteric can occur in after adopting 2-3 days at normal temperatures, and the fruit pericarp atrophy after transition is softened, and pulp liquefies and peculiar smell occurs. Namely general, adopt under normal temperature in latter 2-3 days, hundred fragrant pericarps can a large amount of dehydration, and pulp can ferment liquefaction. And hundred fragrant fruits can discharge a large amount of ethene after adopting, and accelerates the shrinkage of shell, and pericarp is subject to infection process and rots, turns yellow.Conventional cryopreservation pool is subject to damage to plants caused by sudden drop in temperature, high temperature is easily mouldy. So, the storage time of current hundred fragrant fruits is about 30-40 days, and the words of human consumer's normal temperature storage only can be fresh-keeping about one week. The feature of this not storage endurance of hundred fragrant fruits inhibits the development, the particularly development in market, the north in its market at home greatly so that the north almost loses hundred fragrant fruits and sells.
Fresh-keeping about hundred fragrant fruits, domestic rarely seen report, even what abroad also study is not a lot. The nineties, the people such as HarveyE.Arjona once studied collecting time and ethene process to the impact of Herba Passiflorae Caeruleae Post-harvest quality, and it is better that its conclusion drawn is that hundred fragrant fruits store effect at 10 DEG C. But what it was paid close attention to is still hundred fragrant fruit fruit juice qualities, although the quality of the hundred of fruit juice quality better fragrant its fresh fruits of fruit also should be good in theory, but it does not provide fresh keeping method and the preservation agent of hundred fragrant fruit fresh fruits, and this kind of method also can only preserve 30-45 days, cannot time expand again.
The people such as HarveyE.Arjona also once attempted plucking ripe Purple Granadilla, with 0.5% chlorine bleach liquor's process after flushing, being placed in polystyrene pallet with polyvinyl chloride (PVC) plasticized film parcel, at being then packaged in 6-10 DEG C with the PVC bag of sealing, storage can make fruit 3-4 week not shrinkage; Particularly 7.2 DEG C, under RH85-90% storage applicable market sale quality can be kept to reach 30 days, but preserve under constant high humidity, moisture can be gathered in fruit surface, be conducive to pathogenic growth, when thus storing 30 days, fruit surface has had mould-growth, can not sell as hundred fragrant fruit fresh fruits, and the increase along with storage time, the soluble solid content in its fruit juice also significantly reduces.
Using multifunctional coating coating fruit surface to be one of mainstream technology for fruit fresh-keeping in recent years, such as conventional give apple or orange are waxed. It's the prolongation storage phase really to past the advantage of this kind of method, fruit glossiness height, but along with human consumer is for the worry of these edible fruit wax potential safety hazards, more and more human consumers wishes to obtain natural fresh-keeping raw material, it is preferred to natural preservation agent. So, scientist have employed again multifunctional fresh-keeping coating, it is taking starch, alginates etc. as raw material, in conjunction with the fresh-keeping coating material for fruit and vegetable that Chemical Preservative is made, adopt flood, smear, surface that the method such as sprinkling imposes on really vegetables, the transparent coating of thin layer is formed, in order to strengthen the protective effect of fruit vegetables cortex after air-dry; Suitably block aperture portion, suppress respiration, reduce nutrient consumption; Suppress moisture to distribute, prevent shrinkage from wilting; Suppress microorganism to invade, prevent putrid and deteriorated. Therefore these coating still to be added Chemical Preservative, there is potential safety hazard.
In recent years, also have about the research of natural fruit and vegetables antistaling and antiseptic agent, just reported good fresh-keeping effect as extracted from the citrus extracts of oranges and tangerines; Somebody extracts some herbal medicine, if skunk bush, Chinese prickly ash etc. are for preserving fruit and vegetable utilizing. But it is to be noted that these raw materials all need with other coating or film forming raw material with the use of just reaching good fresh-keeping effect, and these extracts all carry the smell of more or less raw material, if often bringing, for eating the fresh-keeping of fruit raw, the taste do not welcome by human consumer to fruit, being not easy to human consumer and being accepted. Therefore, do not use in a large number in fruit antistaling agent.
Summary of the invention
As mentioned above, it is necessary, it is an object of the invention to provide one to can be used in hundred fragrant fruit antistaling fresh, do not add chemical additive or sanitas, mould inhibitor etc. simultaneously, also uncomfortable with artificial fruit wax, simultaneously can so that hundred fragrant fruits have hundred fragrant fresh-keeping agent of fruits of strong fragrance.It is an object of the invention to realize by the following method:
A kind of hundred fragrant fresh-keeping agent of fruits, it is characterised in that described hundred fragrant fresh-keeping agent of fruits contain hundred fragrant peel extracts of 80-100% weight part. In hundred fragrant fruits, pericarp account for fresh fruit heavy 50%～55%, there are abundant carbohydrate, polysaccharide, flavones and polyphenols, wherein pectin and crude fiber content are respectively about 11-13% and about 22-23%, polysaccharide content is 20-21%, general flavone content is more than 1000mg/100g, and total phenol content is then more than 2800mg/100g. And in pericarp also content containing abundant sodium, potassium, magnesium, calcium, iron, particularly potassium and calcium far away higher than general fruit pericarp.
The extract of described hundred fragrant pericarps is the composition of water extract and alcohol extract. The raw material of described water extract can be obtained after hundred fragrant pericarps of fresh hundred fragrant pericarp slow speed of revolution broken walls mill slurries or cryodrying are pulverized, it is preferred to use fresh hundred fragrant pericarp slow speed of revolution broken walls mill slurries.
Described water extract be by above-mentioned process after hundred fragrant pericarps add 2-5 distilled water doubly and carry out extracting 2-3 time, the temperature of described extraction should higher than room temperature, it is preferable that carry out extract at low temperature, such as 4-20 DEG C, it is more preferable to 10-18 DEG C, it is most preferred that 14-16 DEG C. Leaving standstill and extract 15-180min, extraction time reduces to raise the efficiency along with the increase of extraction time. Such as, when carrying out extracting for three times, first time extracts 150min, and second time extracts 60min, and third time extracts 15min; For extracted twice method for first time extracts 180min, second time extracts 60min. Preferably carry out three times to extract. Getting all filtrate after last extraction to merge, it is possible to concentrate and can not also concentrate, filter residue is used for ethanol-extracted.
Although not carrying out further physico-chemical analysis, but the fresh-keeping effect decline that experimental data shows the fragrant peel extracts of hundred after high temperature extraction is very fast, and temperature is that its fresh-keeping effect is affected one of maximum factor; And be not consistent with generalized case be, applicant also finds that the aromatic odour decline of the hundred of high temperature extraction fragrant berry extracts is very fast, simultaneously, temperature also affects the color and luster of its extract, temperature is more high, the more partially yellow purple in extract, the about low then green purple wherein of temperature, and color and luster is more firm, but color and luster is for the reaction of temperature, and its fresh-keeping effect is not remarkable like that. It is not bound by theory, it is believed that fragrance ingredient in hundred fragrant fruits and antioxidant component are for very temperature sensitive, it is the reason causing this phenomenon.
The alcohol extracts of described hundred fragrant fruits are the extracts that hundred fragrant fruits proceed 1-2 alcohol extracting after water extraction and obtain, and described extract employing ethanol extracts, it is preferable that alcohol concn be 50-75%. It is found by the applicant that although the effective constituent that in general the more high extraction of alcohol concn obtains is more high, but for hundred fragrant pericarps, the film-forming properties that the increase of alcohol concn can make product last reduces greatly, although thus using higher alcohol concn efficiency can increase but the effect of product is unsatisfactory. Thus, it is preferred to use the ethanol of 60-70% extracts, it is more preferable to use the ethanol of 65% to extract.
Preferred extraction time is 120min-30min. For second extraction method, such as first time extracts 80-120min, and second time extracts 40-60min, and first time extracts 100min, and second time extracts 40min; It is 30-100min for 1 extraction method extraction time, it is preferable to 100min.Preferably carry out 2 extraction using alcohols.
Based on same factor during water extraction, consider efficiency and effect, the temperature of ethanol-extracted preferably higher than water extraction temperature, such as 30-60 DEG C, it is more preferable to 40-50 DEG C, it is most preferred that 45 DEG C. Before preferred mode, the Extracting temperature of 1-2 time is slightly higher than last Extracting temperature, and such as Extracting temperature is 50-60 DEG C for the first time, and last Extracting temperature is 40-50 DEG C.
Merging filtrate after extraction using alcohol, concentrates or does not concentrate, and filter residue is stand-by.
Finally, water and Na3CO3 that filter residue after ethanol-extracted adds 1-2 times regulate pH to 7.5-8.5, it is preferable to pH is 8; Stir 5-15min. Adding hydrochloric acid or sulphur acid for adjusting pH after stirring to 2-3, adding dehydrated alcohol subsequently, to adjust its ethanol concn be 50-60%, leaves standstill 30-100min, it is preferable that leave standstill 60min, is filtered by throw out and stay solid after leaving standstill.
Finally, the solid after filtering being merged after the aqueous extract after merging, alcohol extract and precipitation, concentrated and low-temperature vacuum drying had both obtained the hundred fragrant peel extracts of the present invention.
Preferably, can adding the hundred fragrant fruit seed extracts of 5-15% in the preservation agent of the present invention, described hundred fragrant fruit seed extracts are the lipid acid of extraction in hundred fragrant fruit seeds. Preferably can add the hundred fragrant fruit seed extracts of 8-12%, it is most preferred that add the hundred fragrant fruit seed extracts of 10%. Hundred fragrant fruit seed extracts add the color and luster and brightness that can promote pericarp, and the fragrance that can make hundred fragrant fruits are stronger. Simultaneously, moreover it is possible to extend shelf-lives, particularly can extend normal-temperature shelf life and be about 5-10 days, even if after human consumer buys, hundred fragrant fruit fresh fruits can place 2-3 week at normal temperatures and can not be corrupt mouldy.
Preferably, the hundred of the present invention fragrant fresh-keeping agent of fruits also can add the sodium alginate of 0-5%.
Technique effect
The present invention has following significantly effect:
1. do not use other chemosynthesis compositions just can reach and store the hundred fragrant fruit effects of 40-60 days at low temperatures;
2. the normal temperature storage time of hundred fragrant fruit fresh fruits obviously increases, and can reach 2-3 week;
3. the brightness of hundred fragrant fruit fresh fruits is vivider, and color and luster is inclined purple and green obviously; It is consistent with fresh fruit;
4. the fragrance concentration more of hundred fragrant fruits, far away higher than general fresh fruit during firm dipped fresh-keeping liquid, stores after 40-60 days, is substantially as good as with during fresh harvesting;
5. the trend of the minimizing of the soluble solid content in the fruit juice of hundred fragrant fruits is significantly delayed, and after storage 60 days, the content of the soluble solid in its fruit juice still can reach more than the 85% of fresh fruit.
Embodiment
The product of the present invention and its preparation method and useful effect are described further below by embodiment. It is to be understood that the minor modifications that those skilled in the art just can expect without the need to paying creative work is all within protection scope of the present invention, embodiment can not as the restriction of the creative work achievement to the brilliance done by the present invention.
Embodiment 1
Getting the fragrant pericarp of 100g fresh hundred, with mill slurry under wall-breaking machine room temperature, add the distilled water of 2 times subsequently, left at room temperature extracts 180min, preserves filtrate after filtration, and filter residue continues to add the distilled water left at room temperature extraction 60min of 2 times, merges twice filtrate after filtration.
Filter residue adds 50% ethanol of 2 times of weight, and 30 DEG C are extracted 100min, get filtrate and filter residue after filtration respectively; Filter residue adds the water of 1 times of quality, adds Na3CO3 subsequently at 40 DEG C and regulates pH to 7.5, after stirring 15min, add concentrated hydrochloric acid and it is adjusted to pH2, adding dehydrated alcohol subsequently, to adjust its ethanol concn be 50%, 40 DEG C of standing 100min, is filtered by throw out and stay solid after leaving standstill.Merge water extraction filtrate, ethanol-extracted filtrate concentrate, together with the solid after precipitating with alcohol subsequently at 40 DEG C vacuum-drying both described hundred fragrant really peel extracts.
Embodiment 2 preservation agent of the present invention and method for making thereof
Get the fragrant pericarp of 100g fresh hundred, with mill slurry at wall-breaking machine 4 DEG C, add the distilled water of 3 times subsequently, leaving standstill at 16 DEG C and extract 150min, preserve filtrate after filtration, filter residue continues to add the distilled water 16 DEG C standing extraction 10min of 3 times, filtrate is preserved after filtration, filter residue continues to add the distilled water 16 DEG C standing extraction 15min of 3 times, rear merging three filtrates, and filter residue is stand-by;
Filter residue adds 60% ethanol of 3 times of weight, and 40 DEG C are extracted 100min, get filtrate and filter residue after filtration respectively; Filter residue adds 60% ethanol of 3 times of weight, and 40 DEG C are extracted 30min, merge twice alcohol extracting filtrate after filtration, and filter residue is stand-by;
Filter residue adds the water of 2 times of quality, adds Na3CO3 subsequently and regulates pH to 7.5, stirs after 10min, add concentrated hydrochloric acid and be adjusted to pH3, and adding dehydrated alcohol subsequently, to adjust its ethanol concn be 60%, 45 DEG C of standing 30min, is filtered by throw out and stay solid after leaving standstill. Merge water extraction filtrate, ethanol-extracted filtrate concentrate, together with the solid after precipitating with alcohol subsequently at 40 DEG C vacuum-drying both described hundred fragrant really peel extracts.
Embodiment 3 preservation agent of the present invention and method for making thereof
Get the fragrant pericarp of 100g fresh hundred, with mill slurry at wall-breaking machine 4 DEG C, add the distilled water of 5 times subsequently, leaving standstill at 15 DEG C and extract 150min, preserve filtrate after filtration, filter residue continues to add the distilled water 15 DEG C standing extraction 10min of 3 times, filtrate is preserved after filtration, filter residue continues to add the distilled water 15 DEG C standing extraction 15min of 2 times, rear merging three filtrates, and filter residue is stand-by;
Filter residue adds 65% ethanol of 3 times of weight, and 45 DEG C are extracted 100min, filter; Filter residue adds 65% ethanol of 2 times of weight, and 45 DEG C are extracted 30min, merge twice alcohol extracting filtrate after filtration, and filter residue is stand-by;
Filter residue adds the water of 2 times of quality, adds Na3CO3 subsequently and regulates pH to 7.5, stirs after 5min, add concentrated hydrochloric acid and be adjusted to pH3, and adding dehydrated alcohol subsequently, to adjust its ethanol concn be 55%, 45 DEG C of standing 30min, is filtered by throw out and stay solid after leaving standstill. Merge water extraction filtrate, ethanol-extracted filtrate concentrate, together with the solid after precipitating with alcohol subsequently at 40 DEG C vacuum-drying both described hundred fragrant really peel extracts.
The preservation agent that embodiment 4 obtains according to the method for the present invention
Get hundred fragrant peel extracts of the embodiment of the present invention 3 of 80% weight part, add 20,%00 fragrant fruit seed oil.
The preservation agent that embodiment 5 obtains according to the method for the present invention
Get hundred fragrant peel extracts of the embodiment of the present invention 3 of 95% weight part, add 5,%00 fragrant fruit seed oil.
The preservation agent that embodiment 7 obtains according to the method for the present invention
Get hundred fragrant peel extracts of the embodiment of the present invention 3 of 80% weight part, add the sodium alginate of 15,%00 fragrant fruit seed oil and 5%.
Claims (9)
1. a fragrant fresh-keeping agent of fruits, it is characterised in that described hundred fragrant fresh-keeping agent of fruits contain hundred fragrant peel extracts of 80-100% weight part, the extract of described hundred fragrant pericarps is the composition of water extract and alcohol extract.
2. hundred fragrant fresh-keeping agent of fruits as claimed in claim 1, it is characterised in that: the raw material of described water extract can be obtained after hundred fragrant pericarps of fresh hundred fragrant pericarp slow speed of revolution broken walls mill slurries or cryodrying are pulverized.
3. as claimed in claim 1 hundred fragrant fresh-keeping agent of fruits, it is characterised in that: the distilled water that the preparation method of described water extract is interpolation 2-5 times carries out extracting 2-3 time, and Extracting temperature 4-20 DEG C, leaves standstill and extract 15-180min.
4. hundred fragrant fresh-keeping agent of fruits as claimed in claim 1, it is characterised in that: fragrant for hundred after water extraction pericarps are proceeded 1-2 alcohol extracting by the preparation method of described alcohol extract, and described extract employing ethanol extracts, it is preferable that alcohol concn be 50-75%.
5. as claimed in claim 4 hundred fragrant fresh-keeping agent of fruits, it is characterised in that: the extraction time of described extraction is 120min-30min, and Extracting temperature is 30-60 DEG C.
6. as claimed in claim 1 hundred fragrant fresh-keeping agent of fruits, it is characterized in that: the filter residue after ethanol-extracted adds water and the Na3CO3 adjustment pH to 7.5-8.5 of 1-2 times, stir 5-15min, hydrochloric acid or sulphur acid for adjusting pH is added to 2-3 after stirring, adding dehydrated alcohol subsequently, to adjust its ethanol concn be 50-60%, leave standstill 30-100min, after leaving standstill, throw out is filtered and stay solid.
7. hundred fragrant fresh-keeping agent of fruits as claimed in claim 1, it is characterised in that: the solid after filtering after aqueous extract, alcohol extract and precipitation is merged by the preparation method of described preservation agent, concentrated and low-temperature vacuum drying.
8. as claimed in claim 1 hundred fragrant fresh-keeping agent of fruits, it is characterised in that: the hundred fragrant fruit seed extracts adding 0-15% in described preservation agent, described hundred fragrant fruit seed extracts are the lipid acid of extraction in hundred fragrant fruit seeds.
9. as claimed in claim 1 hundred fragrant fresh-keeping agent of fruits, it is characterised in that: the sodium alginate that 0-5% can be added in described preservation agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610130438.0A CN105660844A (en) | 2016-03-09 | 2016-03-09 | Passion fruit fresh-keeping agent and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610130438.0A CN105660844A (en) | 2016-03-09 | 2016-03-09 | Passion fruit fresh-keeping agent and preparation method thereof |
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| CN105660844A true CN105660844A (en) | 2016-06-15 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107347984A (en) * | 2017-07-21 | 2017-11-17 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of passion fruit antistaling agent and preparation method thereof and application |
| CN111869727A (en) * | 2020-07-16 | 2020-11-03 | 广西壮族自治区农业科学院 | Formula and preparation method of nano material for passion fruit preservation |
| CN113455538A (en) * | 2021-05-21 | 2021-10-01 | 贵州省山地资源研究所 | Anti-wrinkling fresh-keeping storage method for picked passion fruits |
| CN114403210A (en) * | 2022-01-28 | 2022-04-29 | 新疆农垦科学院 | Fresh jujube normal temperature circulation special-purpose fresh-keeping liquid and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1450861A (en) * | 2000-03-03 | 2003-10-22 | 桔感有限公司 | Fruit and vegetable preservative agent |
| CN104606262A (en) * | 2014-12-24 | 2015-05-13 | 杨秋慧 | Method for extracting total flavones from passiflora edulis peels |
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2016
- 2016-03-09 CN CN201610130438.0A patent/CN105660844A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1450861A (en) * | 2000-03-03 | 2003-10-22 | 桔感有限公司 | Fruit and vegetable preservative agent |
| CN104606262A (en) * | 2014-12-24 | 2015-05-13 | 杨秋慧 | Method for extracting total flavones from passiflora edulis peels |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107347984A (en) * | 2017-07-21 | 2017-11-17 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of passion fruit antistaling agent and preparation method thereof and application |
| CN107347984B (en) * | 2017-07-21 | 2020-06-23 | 广西壮族自治区农业科学院农产品加工研究所 | Passion fruit preservative and preparation method and application thereof |
| CN111869727A (en) * | 2020-07-16 | 2020-11-03 | 广西壮族自治区农业科学院 | Formula and preparation method of nano material for passion fruit preservation |
| CN111869727B (en) * | 2020-07-16 | 2023-05-02 | 广西壮族自治区农业科学院 | Nanometer material formula for passion fruit fresh-keeping and preparation method thereof |
| CN113455538A (en) * | 2021-05-21 | 2021-10-01 | 贵州省山地资源研究所 | Anti-wrinkling fresh-keeping storage method for picked passion fruits |
| CN114403210A (en) * | 2022-01-28 | 2022-04-29 | 新疆农垦科学院 | Fresh jujube normal temperature circulation special-purpose fresh-keeping liquid and preparation method and application thereof |
| CN114403210B (en) * | 2022-01-28 | 2023-08-22 | 新疆农垦科学院 | Special fresh-keeping liquid for normal-temperature circulation of fresh jujube, and preparation method and application thereof |
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