CN105707218A - 一种石榴果实冷储存中消毒熏香的制备方法 - Google Patents
一种石榴果实冷储存中消毒熏香的制备方法 Download PDFInfo
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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
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- 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
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- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23B7/157—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
一种石榴果实冷储存中消毒熏香的制备方法，涉及食品加工技术领域，是通过采用基质膏体、去离子水和消毒粉进行合并后，制成。本发明的有益效果是：本发明方法简单易行，经济实用，安全稳定，为石榴的生产者和经销商在常温运输及销售提供了更长的保鲜期，避免在保鲜的过程中，出现病变腐烂的影响，提高了消费者的食用期，有着广阔的应用前景。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种石榴果实冷储存中消毒熏香的制备方法。
背景技术
石榴为落叶乔木或灌木；单叶，通常对生或簇生，无托叶，花顶生或近顶生，单生或几朵簇生或组成聚伞花序，近钟形，裂片5-9，花瓣5-9，多皱褶，覆瓦状排列；胚珠多数，浆果球形，顶端有宿存花萼裂片，果皮厚；种子多数，浆果近球形，果熟期9-10月。外种皮肉质半透明，多汁；内种皮革质，石榴果实营养丰富，维生素C含量比苹果、梨要高出一二倍。
由于石榴成熟期短、难保存，是一种季节性水果，导致石榴集中上市，若不能被市场消费掉，会造成资源的浪费，因此都会使用冷库存放，但是石榴果实在冷库中存放时，由于时间较长，很容易滋生细菌，招惹蚊虫，若果直接采用液体型消毒杀虫剂，会对果实造成污染。
发明内容
本发明所要解决的技术问题在于提供一种保鲜效果好，确保石榴在存放时，无虫害和细菌干扰的石榴果实冷储存中消毒熏香的制备方法。
本发明所要解决的技术问题采用以下技术方案来实现：
一种石榴果实冷储存中消毒熏香的制备方法，步骤如下：
(1)取一搅拌罐，将罐体内加入去离子水，然后搅拌并加热至沸腾；
(2)取去离子水1/5的基质膏体放入罐中，高速搅拌得到粘稠的料液，备用；
所述的基质膏包括以下原料复配制成：桉树木粉6-8份、樟树木粉3-5份、明胶基质15-25份、苦参提取物2-5份、木香提取物3-5份、百部提取物2-4份、蛇床子提取物2-4份、植物油脂30-40份。
(3)将步骤2中物料再次加热至30-40℃，然后将其内部加入改性淀粉，再次搅拌均匀后，得到糊装膏体；
所述的改性淀粉的制备方法为：采用淀粉与生石灰按照5:1的量进行混合后，投入球磨机中，控制温度为220-230℃，球磨混合制备而成。
(4)将步骤3中的物料取出，然后进行烘干得到料粉，然后再与消毒粉制剂合并后，采用清水作为溶剂，搅拌得到糊料，制成圆盘形即可；
所述的消毒粉采用黄曲霉、黑曲霉、枯青霉、木霉、枯霉和黑孢霉各15份进行复配研磨制成。
本发明的有益效果是：本发明方法简单易行，经济实用，安全稳定，为石榴的生产者和经销商在常温运输及销售提供了更长的保鲜期，避免在保鲜的过程中，出现病变腐烂的影响，提高了消费者的食用期，有着广阔的应用前景。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
一种石榴果实冷储存中消毒熏香的制备方法，步骤如下：
(1)取一搅拌罐，将罐体内加入去离子水，然后搅拌并加热至沸腾；
(2)取去离子水1/5的基质膏体放入罐中，高速搅拌得到粘稠的料液，备用；
所述的基质膏包括以下原料复配制成：桉树木粉6份、樟树木粉3份、明胶基质15份、苦参提取物2份、木香提取物3份、百部提取物2份、蛇床子提取物2份、植物油脂30份。
(3)将步骤2中物料再次加热至30℃，然后将其内部加入改性淀粉，再次搅拌均匀后，得到糊装膏体；
所述的改性淀粉的制备方法为：采用淀粉与生石灰按照5:1的量进行混合后，投入球磨机中，控制温度为220℃，球磨混合制备而成。
(4)将步骤3中的物料取出，然后进行烘干得到料粉，然后再与消毒粉制剂合并后，采用清水作为溶剂，搅拌得到糊料，制成圆盘形即可；
所述的消毒粉采用黄曲霉、黑曲霉、枯青霉、木霉、枯霉和黑孢霉各15份进行复配研磨制成；
实施例2
一种石榴果实冷储存中消毒熏香的制备方法，步骤如下：
(1)取一搅拌罐，将罐体内加入去离子水，然后搅拌并加热至沸腾；
(2)取去离子水1/5的基质膏体放入罐中，高速搅拌得到粘稠的料液，备用；
所述的基质膏包括以下原料复配制成：桉树木粉8份、樟树木粉5份、明胶基质25份、苦参提取物5份、木香提取物5份、百部提取物4份、蛇床子提取物4份、植物油脂40份。
(3)将步骤2中物料再次加热至40℃，然后将其内部加入改性淀粉，再次搅拌均匀后，得到糊装膏体；
所述的改性淀粉的制备方法为：采用淀粉与生石灰按照5:1的量进行混合后，投入球磨机中，控制温度为230℃，球磨混合制备而成。
(4)将步骤3中的物料取出，然后进行烘干得到料粉，然后再与消毒粉制剂合并后，采用清水作为溶剂，搅拌得到糊料，制成圆盘形即可；
所述的消毒粉采用黄曲霉、黑曲霉、枯青霉、木霉、枯霉和黑孢霉各15份进行复配研磨制成；以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (1)
1.一种石榴果实冷储存中消毒熏香的制备方法，步骤如下：
(1)取一搅拌罐，将罐体内加入去离子水，然后搅拌并加热至沸腾；
(2)取去离子水1/5的基质膏体放入罐中，高速搅拌得到粘稠的料液，备用；
所述的基质膏包括以下原料复配制成：桉树木粉6-8份、樟树木粉3-5份、明胶基质15-25份、苦参提取物2-5份、木香提取物3-5份、百部提取物2-4份、蛇床子提取物2-4份、植物油脂30-40份。
(3)将步骤2中物料再次加热至30-40℃，然后将其内部加入改性淀粉，再次搅拌均匀后，得到糊装膏体；
所述的改性淀粉的制备方法为：采用淀粉与生石灰按照5:1的量进行混合后，投入球磨机中，控制温度为220-230℃，球磨混合制备而成。
(4)将步骤3中的物料取出，然后进行烘干得到料粉，然后再与消毒粉制剂合并后，采用清水作为溶剂，搅拌得到糊料，制成圆盘形即可；
所述的消毒粉采用黄曲霉、黑曲霉、枯青霉、木霉、枯霉和黑孢霉各15份进行复配研磨制成。
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| CN106578014A (zh) * | 2016-11-30 | 2017-04-26 | 蚌埠市众星蔬果科技专业合作社联合社 | 控制土豆褐变的方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1613506A (zh) * | 2003-11-03 | 2005-05-11 | 中国农业科学院农产品加工研究所 | 抑菌熏香及其工业制造方法 |
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| CN1613506A (zh) * | 2003-11-03 | 2005-05-11 | 中国农业科学院农产品加工研究所 | 抑菌熏香及其工业制造方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106578014A (zh) * | 2016-11-30 | 2017-04-26 | 蚌埠市众星蔬果科技专业合作社联合社 | 控制土豆褐变的方法 |
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