CN105851212A - Pear preservative and preparation method thereof - Google Patents
Pear preservative and preparation method thereof Download PDFInfo
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- CN105851212A CN105851212A CN201610205895.1A CN201610205895A CN105851212A CN 105851212 A CN105851212 A CN 105851212A CN 201610205895 A CN201610205895 A CN 201610205895A CN 105851212 A CN105851212 A CN 105851212A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000003755 preservative agent Substances 0.000 title abstract description 5
- 230000002335 preservative effect Effects 0.000 title abstract description 5
- 235000014443 Pyrus communis Nutrition 0.000 title abstract 4
- 239000000284 extract Substances 0.000 claims abstract description 18
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 229940112950 sage extract Drugs 0.000 claims abstract description 10
- 235000020752 sage extract Nutrition 0.000 claims abstract description 10
- 229920005610 lignin Polymers 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000000243 solution Substances 0.000 claims description 22
- 244000178870 Lavandula angustifolia Species 0.000 claims description 17
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims description 17
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 15
- 238000004880 explosion Methods 0.000 claims description 14
- 241000220324 Pyrus Species 0.000 claims description 13
- 235000021017 pears Nutrition 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 244000295490 Salvia japonica Species 0.000 claims description 8
- 235000005794 Salvia japonica Nutrition 0.000 claims description 8
- 239000003960 organic solvent Substances 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 8
- NIFIFKQPDTWWGU-UHFFFAOYSA-N pyrite Chemical compound [Fe+2].[S-][S-] NIFIFKQPDTWWGU-UHFFFAOYSA-N 0.000 claims description 7
- 229910052683 pyrite Inorganic materials 0.000 claims description 7
- 239000011028 pyrite Substances 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 241000779819 Syncarpia glomulifera Species 0.000 claims description 6
- 239000001739 pinus spp. Substances 0.000 claims description 6
- 229940036248 turpentine Drugs 0.000 claims description 6
- 241000186226 Corynebacterium glutamicum Species 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000002024 ethyl acetate extract Substances 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000012510 hollow fiber Substances 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 238000000643 oven drying Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000004064 recycling Methods 0.000 claims description 5
- 238000000108 ultra-filtration Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 238000007323 disproportionation reaction Methods 0.000 claims description 3
- 235000009392 Vitis Nutrition 0.000 claims description 2
- 241000219095 Vitis Species 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 241000304886 Bacilli Species 0.000 claims 1
- 210000000481 breast Anatomy 0.000 claims 1
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
- 230000003000 nontoxic effect Effects 0.000 abstract description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 241000132446 Inula Species 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 229930003944 flavone Natural products 0.000 abstract 1
- 150000002212 flavone derivatives Chemical class 0.000 abstract 1
- 235000011949 flavones Nutrition 0.000 abstract 1
- 229940087603 grape seed extract Drugs 0.000 abstract 1
- 235000002532 grape seed extract Nutrition 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 229940083980 lavender extract Drugs 0.000 abstract 1
- 235000020723 lavender extract Nutrition 0.000 abstract 1
- 244000052769 pathogen Species 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract 1
- 239000001717 vitis vinifera seed extract Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 231100000572 poisoning Toxicity 0.000 description 2
- 230000000607 poisoning effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
-
- 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
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a pear preservative and a preparation method thereof. The pear preservative is prepared from the following raw materials in parts by weight: 10-20 parts of herb of salsola-like inula extract, 3-7 parts of celery powder, 27-33 parts of grape seed extract, 36-44 parts of lavender extract, 15-25 parts of bamboo leaf flavone, 15-32 parts of sage extract powder, and 2-4 parts of lignin. The pear preservative is long in shelf life, non-toxic and safe, does not bring medicinal harm, and has advantages of inhibiting pathogens, keeping sensory quality, and being convenient in operation in use and long in release period.
Description
Technical field
The present invention relates to field of fruit freshness keeping, be specifically related to a kind of pears antistaling agent and preparation method thereof.
Background technology
Anticorrosion is requisite sport technique segment in circulation after fresh fruit of vegetables is adopted, and relies on antisepsis antistaling agent to process, suppress fungus,
The microorganism such as antibacterial, yeast morbidity as caused by dye is rotted.Preservative is divided into chemosynthesis agent and two kinds of natural extract preparation
Type.For a long time, because chemicals imitates height, long half time, low cost, natural extract stable effective ingredients is poor, partly
Phase of declining is short, cost is high, and antiseptic preservation of fruits and vegetables continues to use chemicals, even pesticide always.Along with pollution-free food and environmental protection ideas
Universal, safe and efficient crude antistaling agent researchs and develops, it has also become the study hotspot of preserving fruit and vegetable utilizing both at home and abroad.
Summary of the invention
For solving the problems referred to above, the invention provides a kind of pears antistaling agent and preparation method thereof, long fresh-keeping period is nontoxic, safe, no
Poisoning can be brought, and there is suppression cause of disease, keep organoleptic quality, easy to operate during use, the advantage of release phase length.
For achieving the above object, the technical scheme that the present invention takes is:
A kind of pears antistaling agent, is prepared from by the raw material of following weight portion:
Herba Inulae Salsoloidis extract 10～20 parts, celery powder 3～7 parts, Proflavanol 27～33 parts, lavandula angustifolia extracting solution 36～
44 parts, Folium Bambusae pyrite 15～25 parts, sage extract powder 15～32 parts, lignin 2～4 parts.
The preparation method of above-mentioned a kind of pears antistaling agent, comprises the steps:
S1, take dry Herba Inulae Salsoloidis herb, with the 90% aqueous solutions of organic solvent room temperature merceration three times of 5 times of volumes after pulverizing,
18h every time, filters, concentrated filtrate, obtains dark brown paste, and recycling design；Then by the paste of gained with suitable
After water-dispersible, successively with dichloromethane, ethyl acetate extracts three times respectively, and the filtering residue part continuation water-cooled of gained is extracted
Take three times, each 20h, merge all lixiviating solution, obtain Herba Inulae Salsoloidis extract；
S2, take clean after fresh Herba Apii graveolentis, cutting, be placed in steam-explosion jar, being passed through nitrogen to steam explosion pressure inside the tank is 0.6～1.4MPa,
After explosion treatment 7～23min, room temperature is concentrated into relative density 1.10～1.20, is spray-dried, obtains celery powder；
S3, dry lavandula angustifolia flash extracter being processed, gained extracting solution first heats with high heat, heats with slow fire after boiling
1.3～1.5h, hollow fiber ultrafiltration membrane filters, and obtains lavandula angustifolia extracting solution；
S4, by after Salvia japonica Thunb. drying and crushing, add 10～15 parts of room temperature pure water, and even, then according to inoculum concentration 1.3～2.3%
Ratio microbe inoculation leaven, keep temperature 32～39 DEG C, ferment 48～52 hours, oven drying at low temperature after fermentation ends,
Obtain sage extract powder；
S5, the Herba Inulae Salsoloidis extract 10 weighing step S1 gained～20 parts, the celery powder 3 of step S2 gained～7 parts, step
The lavandula angustifolia extracting solution 36 of rapid S3 gained～44 parts, the sage extract powder 15 of step S4 gained～32 parts, Semen Vitis viniferae
Elite 27～33 parts, Folium Bambusae pyrite 15～25 parts and lignin 2～4 parts are placed in after being sufficiently mixed in mixing and blending machine, bottling,
Obtain finished product.
Wherein, described microbe leaven is mixed gained by lactobacillus, long spore Lip river moral yeast and Corynebacterium glutamicum.
Wherein, described lactobacillus: long spore Lip river moral yeast: the mass ratio of Corynebacterium glutamicum is 1: 5: 1.
Wherein, described organic solvent is the turpentine derivatives of natural origin.
Wherein, described turpentine derivatives is the isomery of pinene, disproportionation products.
The method have the advantages that
Long fresh-keeping period, nontoxic, safe, poisoning will not be brought, and there is suppression cause of disease, keep organoleptic quality, operate during use
Convenient, the advantage of release phase length.
Detailed description of the invention
In order to make objects and advantages of the present invention clearer, below in conjunction with embodiment, the present invention is carried out the most specifically
Bright.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Microbe leaven used in following example is pressed quality by lactobacillus, long spore Lip river moral yeast and Corynebacterium glutamicum
Than being 1: 5: 1 mixing gained, the organic solvent used is the turpentine derivatives of natural origin, described turpentine derivatives
Isomery, disproportionation products for pinene.
Embodiment 1
S1, take dry Herba Inulae Salsoloidis herb, with the 90% aqueous solutions of organic solvent room temperature merceration three times of 5 times of volumes after pulverizing,
18h every time, filters, concentrated filtrate, obtains dark brown paste, and recycling design；Then by the paste of gained with suitable
After water-dispersible, successively with dichloromethane, ethyl acetate extracts three times respectively, and the filtering residue part continuation water-cooled of gained is extracted
Take three times, each 20h, merge all lixiviating solution, obtain Herba Inulae Salsoloidis extract；
S2, take clean after fresh Herba Apii graveolentis, cutting, be placed in steam-explosion jar, being passed through nitrogen to steam explosion pressure inside the tank is 0.6MPa,
After explosion treatment 23min, room temperature is concentrated into relative density 1.10, is spray-dried, obtains celery powder；
S3, dry lavandula angustifolia flash extracter being processed, gained extracting solution first heats with high heat, heats with slow fire after boiling
1.3h, hollow fiber ultrafiltration membrane filters, obtains lavandula angustifolia extracting solution；
S4, by after Salvia japonica Thunb. drying and crushing, add 10 parts of room temperature pure water, and even, then according to the ratio of inoculum concentration 1.3%
Microbe inoculation leaven, keeps temperature 32 DEG C, ferments 52 hours, oven drying at low temperature after fermentation ends, obtains Salvia japonica Thunb. and extracts
Thing powder；
S5, weigh the Herba Inulae Salsoloidis extract 10 parts of step S1 gained, the celery powder 3 parts of step S2 gained, step S3 gained
Lavandula angustifolia extracting solution 36 parts, 15 parts of the sage extract powder of step S4 gained, Proflavanol 27 parts, Folium Bambusae pyrite 15
Part and lignin 2 parts are placed in after being sufficiently mixed in mixing and blending machine, bottling, obtain finished product.
Embodiment 2
S1, take dry Herba Inulae Salsoloidis herb, with the 90% aqueous solutions of organic solvent room temperature merceration three times of 5 times of volumes after pulverizing,
18h every time, filters, concentrated filtrate, obtains dark brown paste, and recycling design；Then by the paste of gained with suitable
After water-dispersible, successively with dichloromethane, ethyl acetate extracts three times respectively, and the filtering residue part continuation water-cooled of gained is extracted
Take three times, each 20h, merge all lixiviating solution, obtain Herba Inulae Salsoloidis extract；
S2, take clean after fresh Herba Apii graveolentis, cutting, be placed in steam-explosion jar, being passed through nitrogen to steam explosion pressure inside the tank is 1.4MPa,
After explosion treatment 7min, room temperature is concentrated into relative density 1.20, is spray-dried, obtains celery powder；
S3, dry lavandula angustifolia flash extracter being processed, gained extracting solution first heats with high heat, heats with slow fire after boiling
1.5h, hollow fiber ultrafiltration membrane filters, obtains lavandula angustifolia extracting solution；
S4, by after Salvia japonica Thunb. drying and crushing, add 15 parts of room temperature pure water, and even, then according to the ratio of inoculum concentration 2.3%
Microbe inoculation leaven, keeps temperature 39 DEG C, ferments 48 hours, oven drying at low temperature after fermentation ends, obtains Salvia japonica Thunb. and extracts
Thing powder；
S5, weigh the Herba Inulae Salsoloidis extract 20 parts of step S1 gained, the celery powder 7 parts of step S2 gained, step S3 gained
Lavandula angustifolia extracting solution 44 parts, 32 parts of the sage extract powder of step S4 gained, Proflavanol 33 parts, Folium Bambusae pyrite 25
Part and lignin 4 parts are placed in after being sufficiently mixed in mixing and blending machine, bottling, obtain finished product.
Embodiment 3
S1, take dry Herba Inulae Salsoloidis herb, with the 90% aqueous solutions of organic solvent room temperature merceration three times of 5 times of volumes after pulverizing,
18h every time, filters, concentrated filtrate, obtains dark brown paste, and recycling design；Then by the paste of gained with suitable
After water-dispersible, successively with dichloromethane, ethyl acetate extracts three times respectively, and the filtering residue part continuation water-cooled of gained is extracted
Take three times, each 20h, merge all lixiviating solution, obtain Herba Inulae Salsoloidis extract；
S2, take clean after fresh Herba Apii graveolentis, cutting, be placed in steam-explosion jar, being passed through nitrogen to steam explosion pressure inside the tank is 1MPa, quick-fried
After tear reason 15min, room temperature is concentrated into relative density 1.15, is spray-dried, obtains celery powder；
S3, dry lavandula angustifolia flash extracter being processed, gained extracting solution first heats with high heat, heats with slow fire after boiling
1.4h, hollow fiber ultrafiltration membrane filters, obtains lavandula angustifolia extracting solution；
S4, by after Salvia japonica Thunb. drying and crushing, add 12.5 parts of room temperature pure water, and even, then according to the ratio of inoculum concentration 1.8%
Example microbe inoculation leaven, keeps temperature 35.5 DEG C, ferments 50 hours, and oven drying at low temperature after fermentation ends obtains Salvia japonica Thunb.
Extract powder；
S5, weigh the Herba Inulae Salsoloidis extract 15 parts of step S1 gained, the celery powder 5 parts of step S2 gained, step S3 gained
Lavandula angustifolia extracting solution 40 parts, 23.5 parts of the sage extract powder of step S4 gained, Proflavanol 30 parts, Folium Bambusae pyrite 20
Part and lignin 3 parts are placed in after being sufficiently mixed in mixing and blending machine, bottling, obtain finished product.
The antistaling agent of embodiment 1-3 gained being sprayed at pears surface, stores 90 days (3 months) fruit colors bud green, fruit is new
Fresh, without pit, without rust staining, rot on a small quantity；And the pears not sprayed, fruit appearance quality has declined, pit, rust on peel
Speckle increases, and rotting rate also reaches 40%.
The above is only the preferred embodiment of the present invention, it is noted that for those skilled in the art,
Without departing from the principles of the invention, it is also possible to make some improvements and modifications, these improvements and modifications also should be regarded as the present invention
Protection domain.
Claims (6)
1. a pears antistaling agent, it is characterised in that be prepared from by the raw material of following weight portion:
Herba Inulae Salsoloidis extract 10～20 parts, celery powder 3～7 parts, Proflavanol 27～33 parts, lavandula angustifolia extracting solution 36～
44 parts, Folium Bambusae pyrite 15～25 parts, sage extract powder 15～32 parts, lignin 2～4 parts.
The preparation method of a kind of pears antistaling agent the most as claimed in claim 1, is characterised by, comprises the steps:
S1, take dry Herba Inulae Salsoloidis herb, with the 90% aqueous solutions of organic solvent room temperature merceration three times of 5 times of volumes after pulverizing,
18h every time, filters, concentrated filtrate, obtains dark brown paste, and recycling design；Then by the paste of gained with suitable
After water-dispersible, successively with dichloromethane, ethyl acetate extracts three times respectively, and the filtering residue part continuation water-cooled of gained is extracted
Take three times, each 20h, merge all lixiviating solution, obtain Herba Inulae Salsoloidis extract；
S2, take clean after fresh Herba Apii graveolentis, cutting, be placed in steam-explosion jar, being passed through nitrogen to steam explosion pressure inside the tank is 0.6～1.4MPa,
After explosion treatment 7～23min, room temperature is concentrated into relative density 1.10～1.20, is spray-dried, obtains celery powder；
S3, dry lavandula angustifolia flash extracter being processed, gained extracting solution first heats with high heat, heats with slow fire after boiling
1.3～1.5h, hollow fiber ultrafiltration membrane filters, and obtains lavandula angustifolia extracting solution；
S4, by after Salvia japonica Thunb. drying and crushing, add 10～15 parts of room temperature pure water, and even, then according to inoculum concentration 1.3～2.3%
Ratio microbe inoculation leaven, keep temperature 32～39 DEG C, ferment 48～52 hours, oven drying at low temperature after fermentation ends,
Obtain sage extract powder；
S5, the Herba Inulae Salsoloidis extract 10 weighing step S1 gained～20 parts, the celery powder 3 of step S2 gained～7 parts, step
The lavandula angustifolia extracting solution 36 of rapid S3 gained～44 parts, the sage extract powder 15 of step S4 gained～32 parts, Semen Vitis viniferae
Elite 27～33 parts, Folium Bambusae pyrite 15～25 parts and lignin 2～4 parts are placed in after being sufficiently mixed in mixing and blending machine, bottling,
Obtain finished product.
The preparation method of a kind of pears antistaling agent the most as claimed in claim 2, it is characterised in that described microbe leaven is by breast
Acidfast bacilli, long spore Lip river moral yeast and Corynebacterium glutamicum mixing gained.
The preparation method of a kind of pears antistaling agent the most as claimed in claim 3, it is characterised in that described lactobacillus: long spore Lip river
Moral yeast: the mass ratio of Corynebacterium glutamicum is 1: 5: 1.
The preparation method of a kind of pears antistaling agent the most as claimed in claim 2, it is characterised in that described organic solvent is natural next
The turpentine derivatives in source.
The preparation method of a kind of pears antistaling agent the most as claimed in claim 2, it is characterised in that described turpentine derivatives is pinene
Isomery, disproportionation products.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610205895.1A CN105851212A (en) | 2016-03-28 | 2016-03-28 | Pear preservative and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610205895.1A CN105851212A (en) | 2016-03-28 | 2016-03-28 | Pear preservative and preparation method thereof |
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| CN201610205895.1A Pending CN105851212A (en) | 2016-03-28 | 2016-03-28 | Pear preservative and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942360A (en) * | 2017-03-17 | 2017-07-14 | 运城学院 | A kind of antistaling agent fresh-keeping for sweet cherry and preparation method thereof |
| CN107149080A (en) * | 2017-05-11 | 2017-09-12 | 郑州科技学院 | A kind of microcapsule food preservative and preparation method thereof |
| CN107232291A (en) * | 2017-05-17 | 2017-10-10 | 安徽禾泉农庄生态农业有限公司 | A kind of fresh-keeping treating method of bamboo shoots |
| CN107535587A (en) * | 2017-09-28 | 2018-01-05 | 广西吉朋投资有限公司 | A kind of antistaling agent for grape and preparation method thereof |
| CN109645114A (en) * | 2019-01-06 | 2019-04-19 | 浙江大学 | Method based on Pidolidone/beta-aminobutyric acid and bio-control yeast prevention and treatment fruit postharvest diseases |
| CN110089561A (en) * | 2019-06-04 | 2019-08-06 | 塔里木大学 | A kind of bergamot pear antistaling agent and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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Cited By (7)
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|---|---|---|---|---|
| CN106942360A (en) * | 2017-03-17 | 2017-07-14 | 运城学院 | A kind of antistaling agent fresh-keeping for sweet cherry and preparation method thereof |
| CN106942360B (en) * | 2017-03-17 | 2020-09-08 | 运城学院 | Preparation method of preservative for preserving sweet cherries |
| CN107149080A (en) * | 2017-05-11 | 2017-09-12 | 郑州科技学院 | A kind of microcapsule food preservative and preparation method thereof |
| CN107232291A (en) * | 2017-05-17 | 2017-10-10 | 安徽禾泉农庄生态农业有限公司 | A kind of fresh-keeping treating method of bamboo shoots |
| CN107535587A (en) * | 2017-09-28 | 2018-01-05 | 广西吉朋投资有限公司 | A kind of antistaling agent for grape and preparation method thereof |
| CN109645114A (en) * | 2019-01-06 | 2019-04-19 | 浙江大学 | Method based on Pidolidone/beta-aminobutyric acid and bio-control yeast prevention and treatment fruit postharvest diseases |
| CN110089561A (en) * | 2019-06-04 | 2019-08-06 | 塔里木大学 | A kind of bergamot pear antistaling agent and preparation method thereof |
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Application publication date: 20160817 |