CN105707220A - Apple preservative preparation method - Google Patents
Apple preservative preparation method Download PDFInfo
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- CN105707220A CN105707220A CN201610061789.0A CN201610061789A CN105707220A CN 105707220 A CN105707220 A CN 105707220A CN 201610061789 A CN201610061789 A CN 201610061789A CN 105707220 A CN105707220 A CN 105707220A
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- 239000003755 preservative agent Substances 0.000 title abstract 6
- 230000002335 preservative effect Effects 0.000 title abstract 6
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- 239000005017 polysaccharide Substances 0.000 claims abstract description 31
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 22
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- 238000006731 degradation reaction Methods 0.000 claims abstract description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 7
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- 239000003795 chemical substances by application Substances 0.000 claims description 25
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- 238000006243 chemical reaction Methods 0.000 claims description 12
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- 238000002156 mixing Methods 0.000 claims description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
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- 238000009835 boiling Methods 0.000 claims description 8
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- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims description 8
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- 239000000679 carrageenan Substances 0.000 claims description 4
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- 238000001514 detection method Methods 0.000 claims description 4
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- 238000004821 distillation Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
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- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 4
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- 238000003825 pressing Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000005204 segregation Methods 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 4
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- 150000001720 carbohydrates Chemical class 0.000 description 2
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 description 2
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- ZCCIPPOKBCJFDN-UHFFFAOYSA-N calcium nitrate Inorganic materials [Ca+2].[O-][N+]([O-])=O.[O-][N+]([O-])=O ZCCIPPOKBCJFDN-UHFFFAOYSA-N 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000004203 carnauba wax Substances 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- ISPYRSDWRDQNSW-UHFFFAOYSA-L manganese(II) sulfate monohydrate Chemical compound O.[Mn+2].[O-]S([O-])(=O)=O ISPYRSDWRDQNSW-UHFFFAOYSA-L 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002663 nebulization Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
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- 239000011574 phosphorus Substances 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23B7/157—Inorganic compounds
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides an apple preservative preparation method. The apple preservative consists of the following raw materials in parts by weight: 12-16 parts of asparagus officinalis selenium polysaccharides, 38-45 parts of algae degradation liquid, 15-18 parts of liquid film former, 3-5 parts of sodium benzoate, and 3-4 parts of potassium sorbate. The beneficial effects are as follows: firstly, the special bacterium preventing and preventing against characteristics of the asparagus officinalis selenium polysaccharides enable the apple decay rate to be reduced for apple preservation; secondly, the apple preservative has film-forming properties, functions on the surface skin layer of the apples, can form a layer of natural protective film, provides a whole process protection for apple storage process, and plays preservation effects by reducing the loss of water contained in the apples themselves. The protective film is good in toughness and can be easily removed before eating; and thirdly, the apple preservative can be used by spraying. Compared with the traditional waxy coating, the apple preservative is easy to use, reduces labor costs, at the same time safe and environmentally protective, harmless to humans and animals, and especially suitable for the preservation of organic apples.
Description
Technical field
The preparation method that the present invention relates to a kind of fruit antistaling agent, the preparation method of especially a kind of apple fresh-keeping agent, belong to agricultural formulations technical field.
Background technology
Fructus Mali pumilae nature and flavor are gentle, containing abundant carbohydrate, vitamin and trace element, there are saccharide, organic acid, pectin, protein, calcium, phosphorus, potassium, ferrum, vitamin A, vitamin B, vitamin C and dietary fiber, possibly together with malic acid, tartaric acid, carotene, it is that all vegetables and fruits Middle nutrition are worth closest to perfect one, is described as " omnibearing healthy fruit ".
Pericarpium Mali pumilae, in order to be undertaken fresh-keeping by the Fructus Mali pumilae after harvesting, is often carried out waxing process by orchard worker.Wax at Fructus Mali pumilae epidermis, be possible not only to fresh-keeping, moreover it is possible to prevent microorganism from fruit being encroached on.Country allows for doing waxing Preservation Treatment at fruit surface, but it is principally limited to edible wax, the Lac of such as pure natural and Brazil wax, both of which is edible, health be there is no harm, but many wicked businesses are for saving cost, replace edible wax with industrial wax, in industrial wax mercurous, plumbous, human body can be brought harm.Therefore develop notable, easy to use, cheap, the nontoxic apple fresh-keeping agent of a kind of fresh-keeping effect and seem particularly necessary.
Summary of the invention
For making up the deficiency that existing apple fresh-keeping technically exists, the preparation method that the invention provides a kind of apple fresh-keeping agent, purpose is in that the film forming characteristics of antibacterial and bacteriostasis and the Sargassum utilizing contained Germinatus Phragmitis selenium polysaccharide, improves apple fresh-keeping effect, extends apple fresh-keeping storage time.
The preparation method that the invention provides a kind of apple fresh-keeping agent, it is characterised in that prepare the raw material used by apple fresh-keeping agent as follows according to weight portion proportion compatibility: Germinatus Phragmitis selenium polysaccharide 12～16 parts, Sargassum degradation solution 38～45 parts, liquid film former 15～18 parts, sodium benzoate 3～5 parts, potassium sorbate 3～4 parts.
The preparation method that the invention provides a kind of apple fresh-keeping agent, it is characterized in that apple fresh-keeping agent is realized by following technique: take Sargassum degradation solution, liquid film former by weight, add stirring in reaction vessel, blender rotating speed controls at 120～150r/min, make the two mix homogeneously, control bath temperature at 70 DEG C～90 DEG C；Under stirring, it is slowly added to Germinatus Phragmitis selenium polysaccharide, improves mixing speed to 240～300r/min, all dissolve at Germinatus Phragmitis selenium polysaccharide and be further continued for stirring 30min～40min afterwards and prepare into mixed liquor；After liquid temp to be mixed is down to 25 DEG C～40 DEG C, add sodium benzoate, potassium sorbate, stir 15min～20min under blender 120～150r/min rotating speed, afterwards through homogenizing, filtration, bottling, obtain apple fresh-keeping agent.
The preparation method that the invention provides a kind of apple fresh-keeping agent, it is characterised in that above-mentioned Germinatus Phragmitis selenium polysaccharide is prepared according to following steps:
(1) old stalk of asparagus clean, fresh, without obvious brown stain is chosen, reject the old stem and impurity that rot, with washing the foreign material such as most dirt from the beginning, to reduce the generation of rust spot and speckle, using three layers filtered through gauze with juice extractor after squeezing the juice, old stalk of asparagus powder is pulverized and obtained to filtering residue after drying, 70% alcohol steep adding 8～10 times of weight portions in dry old stalk of asparagus powder refluxes 2 times, each 2～3h, ethanol is removed in distillation, and Germinatus Phragmitis residue is air-dry standby；
(2) taking Germinatus Phragmitis residue, add 18～20 times of weight portion pure water, reflux lixiviate 2～3h in boiling water bath, sucking filtration, collecting filtrate, Rotary Evaporators is concentrated into the 1/3～1/2 of original volume, takes concentrated solution, add 95% ethanol, making ethanol final volume reach 75%～80%, stand 18h～24h, when 3600～4000r/min, centrifugal 15min～20min is precipitated thing, by precipitate frozen drying, obtain asparagus polysaccharides；
(3) take asparagus polysaccharides, add 2～3 times of weight portion 0.3%～0.6%HNO3Solution, in boiling water bath, heating makes it dissolve, and obtains Germinatus Phragmitis polysaccharide solution, adds sodium selenite according to the weight ratio of 1:1 and stirs, and fully reacts 4～6h, cold filtration, centrifugal segregation precipitation, solution flowing water dialysis treatment when 3600～4000r/min.Taking a small amount of dialysis solution and add the residual of ascorbic acid detection sodium selenite, without stopping dialysis time blood red, solution, through concentration, frozen drying, pulverizing, obtains Germinatus Phragmitis selenium polysaccharide.
The preparation method that the invention provides a kind of apple fresh-keeping agent, it is characterised in that above-mentioned Sargassum degradation solution is prepared according to following steps:
(1) Thallus Laminariae (Thallus Eckloniae), Alga Sgrgassi Enerves, ulva are all removed and are rotted and the person of going mouldy, and dry and shearing-crushing, cross 30 mesh sieves；
(2) 28～35 parts of Thallus Laminariae (Thallus Eckloniae), Alga Sgrgassi Enerves 12～16 parts, ulva 8～15 parts, sodium carbonate 8～12 parts mixing are taken by weight, prepare into raw mixture, add the tap water of 3～4 times of weight portions of raw mixture, react 4～6h when bath temperature 70 DEG C～90 DEG C, ultrasonic frequency 30W～36W and prepare Sargassum mixed liquor, course of reaction is stirred continuously, control blender rotating speed at 180～250r/min, by Sargassum mixed liquor by filter press filter pressing after having reacted, filtrate is transferred to retort after degassed, homogenizing；
(3) when in retort, Sargassum mixeding liquid temperature is down to 20 DEG C～30 DEG C, add chitosan 8～12 parts, carrageenan 5～8 parts, glycerol 6～9 parts by weight, 6～8h is reacted after being warming up to 50 DEG C～70 DEG C, course of reaction is stirred continuously, control blender rotating speed at 120～150r/min, it is centrifuged by horizontal spiral centrifuge and filters after having reacted, obtain Sargassum degradation solution.
The preparation method that the invention provides a kind of apple fresh-keeping agent, it is characterised in that aforesaid liquid film former is prepared according to following steps:
(1) sodium carboxymethyl cellulose 12～18 parts, four water-calcium nitrate 12～16 parts, 8～10 parts of mix homogeneously of manganese sulfate monohydrate are taken by weight, it is slowly added in the tap water of 40～55 weight portions under stirring, steam is utilized to be heated to 70 DEG C～90 DEG C, until raw material all dissolves, obtain carboxymethylcellulose sodium solution；
(2) taking carboxymethylcellulose sodium solution 10～20 parts, glycerol 3～5 parts, OP-101～2 part mixing by weight, namely stirring 20min～30min obtains liquid film former.
The preparation method that the invention provides a kind of apple fresh-keeping agent, this product is liquid, and color is colorless and odorless transparence.Using method: the Fructus Mali pumilae just plucked is laid in clean earth's surface, by nebulization, apple fresh-keeping agent is uniformly sprayed in apple surface, the Fructus Mali pumilae processed is placed in shady and cool dry place air-dry 2～3h afterwards to store and case, before eating, the apple fresh-keeping agent film on top layer is torn off by available hands, then cleans edible.
The preparation method that the invention provides a kind of apple fresh-keeping agent, raw material is as follows according to weight portion proportion compatibility: Germinatus Phragmitis selenium polysaccharide 12～16 parts, Sargassum degradation solution 38～45 parts, liquid film former 15～18 parts, sodium benzoate 3～5 parts, potassium sorbate 3～4 parts；It has the beneficial effects that: one is that the present invention carries out apple fresh-keeping by antibacterial bacteriostatic characteristic minimizing apple decay rate specific to Germinatus Phragmitis selenium polysaccharide；Two is that this apple fresh-keeping agent has film forming characteristics; act on Pericarpium Mali pumilae top layer; protecting film one layer natural can be formed; storage for Fructus Mali pumilae provides whole process protection; fresh-keeping effect is played by reducing the lost of Fructus Mali pumilae self contained humidity; and this protecting film good toughness, can remove easily before edible；Three is that this apple fresh-keeping agent can spray use, compared with traditional waxiness coating, easy to use, reduces cost of labor, and safety and environmental protection, to person poultry harmless, is particularly suitable for the fresh-keeping of Organic Apple simultaneously.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1:
The preparation method of a kind of apple fresh-keeping agent, realizes particular by following steps:
(1) old stalk of asparagus clean, fresh, without obvious brown stain is chosen, reject the old stem and impurity that rot, with washing the foreign material such as most dirt from the beginning, to reduce the generation of rust spot and speckle, using three layers filtered through gauze with juice extractor after squeezing the juice, old stalk of asparagus powder is pulverized and obtained to filtering residue after drying, 70% alcohol steep adding 8 times of weight portions in dry old stalk of asparagus powder refluxes 2 times, each 2h, ethanol is removed in distillation, and Germinatus Phragmitis residue is air-dry standby；
(2) taking Germinatus Phragmitis residue, add 18 times of weight portion pure water, reflux lixiviate 2h in boiling water bath, sucking filtration, collecting filtrate, Rotary Evaporators is concentrated into the 1/2 of original volume, takes concentrated solution, add 95% ethanol, making ethanol final volume reach 80%, when standing 18h, 4000r/min, centrifugal 20min is precipitated thing, by precipitate frozen drying, obtain asparagus polysaccharides；
(3) take asparagus polysaccharides, add 2 times of weight portion 0.54%HNO3Solution, in boiling water bath, heating makes it dissolve, and obtains Germinatus Phragmitis polysaccharide solution, adds sodium selenite according to the weight ratio of 1:1 and stirs, and fully reacts 4h, cold filtration, centrifugal segregation precipitation, solution flowing water dialysis treatment when 4000r/min.Taking a small amount of dialysis solution and add the residual of ascorbic acid detection sodium selenite, without stopping dialysis time blood red, solution, through concentration, frozen drying, pulverizing, obtains Germinatus Phragmitis selenium polysaccharide；
(4) Thallus Laminariae (Thallus Eckloniae), Alga Sgrgassi Enerves, ulva are all removed and are rotted and the person of going mouldy, and dry and shearing-crushing, cross 30 mesh sieves；
(5) 28 parts of Thallus Laminariae (Thallus Eckloniae), Alga Sgrgassi Enerves 12 parts, ulva 15 parts, sodium carbonate 12 parts mixing are taken by weight, prepare into raw mixture, add the tap water of 4 times of weight portions of raw mixture, react 6h when bath temperature 80 DEG C, ultrasonic frequency 36W and prepare Sargassum mixed liquor, course of reaction is stirred continuously, controlling blender rotating speed at 250r/min, after react, Sargassum mixed liquor is passed through filter press filter pressing, filtrate is transferred to retort after degassed, homogenizing；
(6) when in retort, Sargassum mixeding liquid temperature is down to 30 DEG C, add chitosan 12 parts, carrageenan 8 parts, glycerol 9 parts by weight, 8h is reacted after being warming up to 70 DEG C, course of reaction is stirred continuously, control blender rotating speed at 150r/min, it is centrifuged by horizontal spiral centrifuge and filters after having reacted, obtain Sargassum degradation solution；
(7) taking Sargassum degradation solution 45 parts, liquid film former 18 parts by weight, add stirring in reaction vessel, blender rotating speed controls at 150r/min, makes the two mix homogeneously, controls bath temperature at 80 DEG C；Under stirring, it is slowly added to Germinatus Phragmitis selenium polysaccharide 16 parts, improves mixing speed to 300r/min, all dissolve at Germinatus Phragmitis selenium polysaccharide and be further continued for stirring 40min afterwards and prepare into mixed liquor；After liquid temp to be mixed is down to 30 DEG C, add sodium benzoate 5 parts, potassium sorbate 4 parts, stir 20min under blender 150r/min rotating speed, afterwards through homogenizing, filtration, bottling, obtain apple fresh-keeping agent.
Embodiment 2:
The preparation method of a kind of apple fresh-keeping agent, realizes particular by following steps:
(1) old stalk of asparagus clean, fresh, without obvious brown stain is chosen, reject the old stem and impurity that rot, with washing the foreign material such as most dirt from the beginning, to reduce the generation of rust spot and speckle, using three layers filtered through gauze with juice extractor after squeezing the juice, old stalk of asparagus powder is pulverized and obtained to filtering residue after drying, 70% alcohol steep adding 10 times of weight portions in dry old stalk of asparagus powder refluxes 2 times, each 2h, ethanol is removed in distillation, and Germinatus Phragmitis residue is air-dry standby；
(2) taking Germinatus Phragmitis residue, add 20 times of weight portion pure water, reflux lixiviate 3h in boiling water bath, sucking filtration, collecting filtrate, Rotary Evaporators is concentrated into the 1/2 of original volume, takes concentrated solution, add 95% ethanol, making ethanol final volume reach 75%, when standing 24h, 4000r/min, centrifugal 20min is precipitated thing, by precipitate frozen drying, obtain asparagus polysaccharides；
(3) take asparagus polysaccharides, add 3 times of weight portion 0.6%HNO3Solution, in boiling water bath, heating makes it dissolve, and obtains Germinatus Phragmitis polysaccharide solution, adds sodium selenite according to the weight ratio of 1:1 and stirs, and fully reacts 5h, cold filtration, centrifugal segregation precipitation, solution flowing water dialysis treatment when 4000r/min.Taking a small amount of dialysis solution and add the residual of ascorbic acid detection sodium selenite, without stopping dialysis time blood red, solution, through concentration, frozen drying, pulverizing, obtains Germinatus Phragmitis selenium polysaccharide；
(4) Thallus Laminariae (Thallus Eckloniae), Alga Sgrgassi Enerves, ulva are all removed and are rotted and the person of going mouldy, and dry and shearing-crushing, cross 30 mesh sieves；
(5) 28 parts of Thallus Laminariae (Thallus Eckloniae), Alga Sgrgassi Enerves 12 parts, ulva 8 parts, sodium carbonate 8 parts mixing are taken by weight, prepare into raw mixture, add the tap water of 3 times of weight portions of raw mixture, react 6h when bath temperature 70 DEG C, ultrasonic frequency 30W and prepare Sargassum mixed liquor, course of reaction is stirred continuously, controlling blender rotating speed at 250r/min, after react, Sargassum mixed liquor is passed through filter press filter pressing, filtrate is transferred to retort after degassed, homogenizing；
(6) when in retort, Sargassum mixeding liquid temperature is down to 30 DEG C, add chitosan 10 parts, carrageenan 6 parts, glycerol 9 parts by weight, 6h is reacted after being warming up to 70 DEG C, course of reaction is stirred continuously, control blender rotating speed at 150r/min, it is centrifuged by horizontal spiral centrifuge and filters after having reacted, obtain Sargassum degradation solution；
(7) taking Sargassum degradation solution 42 parts, liquid film former 16 parts by weight, add stirring in reaction vessel, blender rotating speed controls at 150r/min, makes the two mix homogeneously, controls bath temperature at 90 DEG C；Under stirring, it is slowly added to Germinatus Phragmitis selenium polysaccharide 14 parts, improves mixing speed to 300r/min, all dissolve at Germinatus Phragmitis selenium polysaccharide and be further continued for stirring 40min afterwards and prepare into mixed liquor；After liquid temp to be mixed is down to 30 DEG C, add sodium benzoate 4 parts, potassium sorbate 4 parts, stir 20min under blender 150r/min rotating speed, afterwards through homogenizing, filtration, bottling, obtain apple fresh-keeping agent.
Above example is merely to illustrate technical scheme, but not is limited；Although being described in detail by invention with reference to previous embodiment, but for the person of ordinary skill of the art, still the technical scheme described in previous embodiment can be modified, or wherein portion of techniques feature is carried out equivalent replacement；And to these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of present invention technical scheme required for protection.
Claims (1)
1. a preparation method for apple fresh-keeping agent, realizes particular by following steps:
(1) old stalk of asparagus clean, fresh, without obvious brown stain is chosen, reject the old stem and impurity that rot, with washing the foreign material such as most dirt from the beginning, to reduce the generation of rust spot and speckle, using three layers filtered through gauze with juice extractor after squeezing the juice, old stalk of asparagus powder is pulverized and obtained to filtering residue after drying, 70% alcohol steep adding 8～10 times of weight portions in dry old stalk of asparagus powder refluxes 2 times, each 2～3h, ethanol is removed in distillation, and Germinatus Phragmitis residue is air-dry standby；
(2) taking Germinatus Phragmitis residue, add 18～20 times of weight portion pure water, reflux lixiviate 2～3h in boiling water bath, sucking filtration, collecting filtrate, Rotary Evaporators is concentrated into the 1/3～1/2 of original volume, takes concentrated solution, add 95% ethanol, making ethanol final volume reach 75%～80%, stand 18h～24h, when 3600～4000r/min, centrifugal 15min～20min is precipitated thing, by precipitate frozen drying, obtain asparagus polysaccharides；
(3) take asparagus polysaccharides, add 2～3 times of weight portion 0.3%～0.6%HNO3Solution, in boiling water bath, heating makes it dissolve, and obtains Germinatus Phragmitis polysaccharide solution, adds sodium selenite according to the weight ratio of 1:1 and stirs, and fully reacts 4～6h, cold filtration, centrifugal segregation precipitation, solution flowing water dialysis treatment when 3600～4000r/min；Taking a small amount of dialysis solution and add the residual of ascorbic acid detection sodium selenite, without stopping dialysis time blood red, solution, through concentration, frozen drying, pulverizing, obtains Germinatus Phragmitis selenium polysaccharide；
(4) Thallus Laminariae (Thallus Eckloniae), Alga Sgrgassi Enerves, ulva are all removed and are rotted and the person of going mouldy, and dry and shearing-crushing, cross 30 mesh sieves；
(5) 28～35 parts of Thallus Laminariae (Thallus Eckloniae), Alga Sgrgassi Enerves 12～16 parts, ulva 8～15 parts, sodium carbonate 8～12 parts mixing are taken by weight, prepare into raw mixture, add the tap water of 3～4 times of weight portions of raw mixture, react 4～6h when bath temperature 70 DEG C～90 DEG C, ultrasonic frequency 30W～36W and prepare Sargassum mixed liquor, course of reaction is stirred continuously, control blender rotating speed at 180～250r/min, by Sargassum mixed liquor by filter press filter pressing after having reacted, filtrate is transferred to retort after degassed, homogenizing；
(6) when in retort, Sargassum mixeding liquid temperature is down to 20 DEG C～30 DEG C, add chitosan 8～12 parts, carrageenan 5～8 parts, glycerol 6～9 parts by weight, 6～8h is reacted after being warming up to 50 DEG C～70 DEG C, course of reaction is stirred continuously, control blender rotating speed at 120～150r/min, it is centrifuged by horizontal spiral centrifuge and filters after having reacted, obtain Sargassum degradation solution；
(7) taking Sargassum degradation solution 38～45 parts, liquid film former 15～18 parts by weight, add stirring in reaction vessel, blender rotating speed controls at 120～150r/min, makes the two mix homogeneously, controls bath temperature at 70 DEG C～90 DEG C；Under stirring, it is slowly added to Germinatus Phragmitis selenium polysaccharide 12～16 parts, improves mixing speed to 240～300r/min, all dissolve at Germinatus Phragmitis selenium polysaccharide and be further continued for stirring 30min～40min afterwards and prepare into mixed liquor；After liquid temp to be mixed is down to 25 DEG C～40 DEG C, add sodium benzoate 3～5 parts, potassium sorbate 3～4 parts, stir 15min～20min under blender 120～150r/min rotating speed, afterwards through homogenizing, filtration, bottling, obtain apple fresh-keeping agent.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527065A (en) * | 2018-11-30 | 2019-03-29 | 海南职业技术学院 | A kind of preservation method of selenium polysaccharide in chilled meat |
| CN110447712A (en) * | 2019-09-10 | 2019-11-15 | 江南大学 | A method of pretreatment regulation defrosting fresh-cut fruit microorganism and juice loss |
| CN111602713A (en) * | 2020-05-22 | 2020-09-01 | 山西三公里农业科技有限公司 | Fruit and vegetable preservative, preparation method and application thereof |
| CN111887056A (en) * | 2020-06-30 | 2020-11-06 | 阿克苏优能农业科技股份有限公司 | Sugar core promoting and insect pest preventing apple tree regulating agent and application |
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| CN102048655A (en) * | 2010-12-27 | 2011-05-11 | 中国科学院过程工程研究所 | Method for extracting asparagus polysaccharides from discarded asparagus and application of asparagus polysaccharides |
| CN102850465A (en) * | 2012-10-11 | 2013-01-02 | 哈尔滨商业大学 | Preparation method of sargassum fusiforme selenium polysaccharide |
| CN105248622A (en) * | 2015-11-03 | 2016-01-20 | 尹一鸣 | Peach preservative |
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- 2016-01-29 CN CN201610061789.0A patent/CN105707220A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102048655A (en) * | 2010-12-27 | 2011-05-11 | 中国科学院过程工程研究所 | Method for extracting asparagus polysaccharides from discarded asparagus and application of asparagus polysaccharides |
| CN102850465A (en) * | 2012-10-11 | 2013-01-02 | 哈尔滨商业大学 | Preparation method of sargassum fusiforme selenium polysaccharide |
| CN105248622A (en) * | 2015-11-03 | 2016-01-20 | 尹一鸣 | Peach preservative |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527065A (en) * | 2018-11-30 | 2019-03-29 | 海南职业技术学院 | A kind of preservation method of selenium polysaccharide in chilled meat |
| CN109527065B (en) * | 2018-11-30 | 2022-03-11 | 海南职业技术学院 | Preservation method of selenium polysaccharide in cooled meat |
| CN110447712A (en) * | 2019-09-10 | 2019-11-15 | 江南大学 | A method of pretreatment regulation defrosting fresh-cut fruit microorganism and juice loss |
| WO2021047067A1 (en) * | 2019-09-10 | 2021-03-18 | 江南大学 | Method for performing pretreat to adjust and control run off of microorganisms and juice from thawed fresh-cut fruit |
| CN111602713A (en) * | 2020-05-22 | 2020-09-01 | 山西三公里农业科技有限公司 | Fruit and vegetable preservative, preparation method and application thereof |
| CN111887056A (en) * | 2020-06-30 | 2020-11-06 | 阿克苏优能农业科技股份有限公司 | Sugar core promoting and insect pest preventing apple tree regulating agent and application |
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