CN105851216A - Cherry preservative - Google Patents
Cherry preservative Download PDFInfo
- Publication number
- CN105851216A CN105851216A CN201610271849.1A CN201610271849A CN105851216A CN 105851216 A CN105851216 A CN 105851216A CN 201610271849 A CN201610271849 A CN 201610271849A CN 105851216 A CN105851216 A CN 105851216A
- Authority
- CN
- China
- Prior art keywords
- parts
- vitamin
- antistaling agent
- cherry
- cherry antistaling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a cherry preservative. The cherry preservative is prepared from the following raw materials in parts by weight: 10-20 parts of bamboo-vinegar liquor, 5-10 parts of konjac flour, 3-5 parts of malic acid, 3-5 parts of cinnamyl aldehyde, 1-2 parts of proline, 5-10 parts of liquorice root extracting liquid, 1-3 parts of vitamin C, 1-3 parts of vitamin B, 1-2 parts of phospholipid, 1-4 parts of chitin and 140-160 parts of purified water. Aiming at different microorganism flora, the cherry preservative is prepared by compounding safe, toxin-free and efficient natural anti-oxidization and preservative components, is simple to prepare, convenient to use and good in fresh-keeping effect, and can be use dor prolonging the fresh-keeping period of cherries by 20 days and longer.
Description
Technical field
The invention belongs to fruit freshness preserving technical field, be specifically related to a kind of cherry antistaling agent.
Background technology
Along with the development of science and technology, living standard improves constantly, and people are to different regions Various Seasonal
The fruit demand produced is gradually increased so that people to the fresh-keeping and storing of the fruit that difficulty store with
Transport proposes the highest requirement.Prior art is at room temperature or preservation by low temperature, long acting fresh-keeping
Although having certain progress with transportation fresh-retaining aspect, but still have several drawbacks, antistaling agent or guarantor
The release phase of fresh film is shorter, preservation is uneven, and organoleptic quality is had relatively by antistaling agent or preservative film
Big infringement, raw materials used is hazardous to the human body.
Fructus Pruni pseudocerasi is a kind of fruit deeply liked by people, but its freshness date is short, and serious have impact on
The long-distance transportation of fresh Fructus Pruni pseudocerasi and sale.
Summary of the invention
For above-mentioned the deficiencies in the prior art, it is an object of the invention to provide a kind of cherry antistaling agent.
The present invention adopts the technical scheme that:
A kind of cherry antistaling agent, is made up of following raw material: Bamboo vinegar solution 10-20 part, evil spirit
Taro powder 5-10 part, malic acid 3-5 part, cinnamic aldehyde 3-5 part, proline 1-2 part, Radix Glycyrrhizae
Extracting solution 5-10 part, vitamin C 1-3 part, vitamin B 1-3 part, phosphatidase 1-2 parts,
Chitin 1-4 part, pure water 140-160 part.
Preferably, described cherry antistaling agent, it is made up of following raw material: Bamboo vinegar solution
15 parts, Rhizoma amorphophalli powder 7.5 parts, malic acid 4 parts, cinnamic aldehyde 4 parts, proline 1.5 parts,
Radix Glycyrrhizae extract 7.5 parts, vitamin C 2 parts, vitamin B 2 parts, phosphatidase 1 .5 part, first
Shell element 2.5 parts, pure water 150 parts.
The present invention also provides for the preparation method of above-mentioned cherry antistaling agent, be by the Rhizoma amorphophalli powder of formula ratio,
Malic acid, cinnamic aldehyde, proline, Radix Glycyrrhizae extract, vitamin C, vitamin B, phospholipid
Mix with pure water, stir 15-20min, be warming up to 50-55 DEG C afterwards, add chitin and stir
Mix 10-15min, be cooled to room temperature addition Bamboo vinegar solution and stir.
The present invention also provides for the application in Fructus Pruni pseudocerasi is fresh-keeping of the above-mentioned cherry antistaling agent.
Preferably, described application is to put in cherry antistaling agent by Fructus Pruni pseudocerasi, soaks 5-10min and takes
Go out.
Bamboo vinegar solution is that bamboo wood is pyrolyzed the product liquid obtained, and it is that a kind of constituent is considerably complicated
Liquid mixture, its main component is the materials such as water, organic acid, phenols, ketone, alcohols,
There is good anti-mildew, antibacterial, non-oxidizability, good preservation can be played, and
Its effect also acted as in terms of phytohormone, make that fresh-keeping fruit taste becomes is more preferable.
The invention has the beneficial effects as follows: the present invention is directed to different microorganisms flora, use safely,
Natural anti-oxidation nontoxic, efficient and anti-corrosion composition compound and form, and preparation is simple, easy to use,
Good refreshing effect, can extend Fructus Pruni pseudocerasi freshness date more than 20 days.
Detailed description of the invention
Below presently preferred embodiments of the present invention is described in detail so that advantages of the present invention and
Feature can be easier to be readily appreciated by one skilled in the art, thus makes protection scope of the present invention
Apparent clear and definite defining.
Embodiment 1
A kind of cherry antistaling agent, is made up of following raw material: Bamboo vinegar solution 10 parts, Rhizoma amorphophalli
5 parts of powder, malic acid 3 parts, cinnamic aldehyde 3 parts, proline 1 part, Radix Glycyrrhizae extract 5 parts,
Vitamin C 1 part, vitamin B 1 part, phosphatidase 1 part, chitin 1 part, pure water 140
Part.
Embodiment 2
A kind of cherry antistaling agent, is made up of following raw material: Bamboo vinegar solution 15 parts, Rhizoma amorphophalli
7.5 parts of powder, malic acid 4 parts, cinnamic aldehyde 4 parts, proline 1.5 parts, Radix Glycyrrhizae extract
7.5 parts, vitamin C 2 parts, vitamin B 2 parts, phosphatidase 1 .5 part, chitin 2.5 parts,
Pure water 150 parts.
Embodiment 3
A kind of cherry antistaling agent, is made up of following raw material: Bamboo vinegar solution 20 parts, Rhizoma amorphophalli
10 parts of powder, malic acid 5 parts, cinnamic aldehyde 5 parts, proline 2 parts, Radix Glycyrrhizae extract 10 parts,
Vitamin C 3 parts, vitamin B 3 parts, phosphatidase 2 part, chitin 4 parts, pure water 160
Part.
Embodiment 4
The preparation method of the cherry antistaling agent described in embodiment 1-3, be by the Rhizoma amorphophalli powder of formula ratio,
Malic acid, cinnamic aldehyde, proline, Radix Glycyrrhizae extract, vitamin C, vitamin B, phospholipid
Mix with pure water, stir 15-20min, be warming up to 50-55 DEG C afterwards, add chitin and stir
Mix 10-15min, be cooled to room temperature addition Bamboo vinegar solution and stir.
Under the conditions of 3-5 DEG C, fresh cherry is processed 8min through the cherry antistaling agent of the present invention
After, can preserve 25 days, and under the same terms, not use the cherry antistaling agent of the present invention, only
5 days can be preserved.
Claims (5)
1. a cherry antistaling agent, it is characterised in that be made up of following raw material: Bamboo vinegar
Liquid 10-20 part, Rhizoma amorphophalli powder 5-10 part, malic acid 3-5 part, cinnamic aldehyde 3-5 part, dried meat ammonia
Acid 1-2 part, Radix Glycyrrhizae extract 5-10 part, vitamin C 1-3 part, vitamin B 1-3 part,
Phosphatidase 1-2 parts, chitin 1-4 part, pure water 140-160 part.
Cherry antistaling agent the most according to claim 1, it is characterised in that by following weight
Part raw material is made: Bamboo vinegar solution 15 parts, Rhizoma amorphophalli powder 7.5 parts, malic acid 4 parts, cinnamic aldehyde 4
Part, proline 1.5 parts, Radix Glycyrrhizae extract 7.5 parts, vitamin C 2 parts, vitamin B 2
Part, phosphatidase 1 .5 part, chitin 2.5 parts, pure water 150 parts.
Cherry antistaling agent the most according to claim 1 and 2, it is characterised in that preparation side
Method is: by the Rhizoma amorphophalli powder of formula ratio, malic acid, cinnamic aldehyde, proline, Radix Glycyrrhizae extract,
Vitamin C, vitamin B, phospholipid and pure water mixing, stir 15-20min, heat up afterwards
To 50-55 DEG C, add chitin stirring 10-15min, be cooled to room temperature and add Bamboo vinegar solution stirring
Uniformly.
Cherry antistaling agent the most according to claim 1 and 2, it is characterised in that Fructus Pruni pseudocerasi is protected
The fresh dose of application in Fructus Pruni pseudocerasi is fresh-keeping.
Cherry antistaling agent the most according to claim 4, it is characterised in that described application is
Fructus Pruni pseudocerasi is put in cherry antistaling agent, soak 5-10min and take out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610271849.1A CN105851216A (en) | 2016-04-27 | 2016-04-27 | Cherry preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610271849.1A CN105851216A (en) | 2016-04-27 | 2016-04-27 | Cherry preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851216A true CN105851216A (en) | 2016-08-17 |
Family
ID=56629457
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610271849.1A Pending CN105851216A (en) | 2016-04-27 | 2016-04-27 | Cherry preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105851216A (en) |
Cited By (5)
| 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 |
| CN107136209A (en) * | 2017-06-04 | 2017-09-08 | 王玲 | The special bacteriostasis, preservation agent of cherry |
| CN112616914A (en) * | 2020-11-19 | 2021-04-09 | 山东省果树研究所 | Cherry fresh-keeping and bacteriostatic water immersion concentrated solution and preparation method thereof |
| CN114732047A (en) * | 2022-04-02 | 2022-07-12 | 陕西百康农业开发有限公司 | Cherry fresh-keeping method |
| CN115812778A (en) * | 2023-02-20 | 2023-03-21 | 山东凯欣绿色农业发展股份有限公司 | Novel fresh fruit cleaning and fresh-keeping integrated production process |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1065579A (en) * | 1991-04-03 | 1992-10-28 | 美利坚合众国(由商务部部长代表) | Improve the stability of fruits and vegetables or Mycophyta |
| CN101263828A (en) * | 2008-04-30 | 2008-09-17 | 浙江林学院 | Disinfection antistaling agent containing vinegar liquid for plant and uses thereof |
| CN102318669A (en) * | 2011-09-07 | 2012-01-18 | 大连铭德生态农业专业合作社 | Preservative for cherries |
| CN103478238A (en) * | 2013-10-22 | 2014-01-01 | 晋江市英威特生物技术有限公司 | Preservative specially used for cherries |
| CN103734268A (en) * | 2013-12-16 | 2014-04-23 | 苏州安特实业有限公司 | Fresh-keeping agent and preparation method thereof |
-
2016
- 2016-04-27 CN CN201610271849.1A patent/CN105851216A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1065579A (en) * | 1991-04-03 | 1992-10-28 | 美利坚合众国(由商务部部长代表) | Improve the stability of fruits and vegetables or Mycophyta |
| CN101263828A (en) * | 2008-04-30 | 2008-09-17 | 浙江林学院 | Disinfection antistaling agent containing vinegar liquid for plant and uses thereof |
| CN102318669A (en) * | 2011-09-07 | 2012-01-18 | 大连铭德生态农业专业合作社 | Preservative for cherries |
| CN103478238A (en) * | 2013-10-22 | 2014-01-01 | 晋江市英威特生物技术有限公司 | Preservative specially used for cherries |
| CN103734268A (en) * | 2013-12-16 | 2014-04-23 | 苏州安特实业有限公司 | Fresh-keeping agent and preparation method thereof |
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 |
| CN106942360B (en) * | 2017-03-17 | 2020-09-08 | 运城学院 | Preparation method of preservative for preserving sweet cherries |
| CN107136209A (en) * | 2017-06-04 | 2017-09-08 | 王玲 | The special bacteriostasis, preservation agent of cherry |
| CN112616914A (en) * | 2020-11-19 | 2021-04-09 | 山东省果树研究所 | Cherry fresh-keeping and bacteriostatic water immersion concentrated solution and preparation method thereof |
| CN114732047A (en) * | 2022-04-02 | 2022-07-12 | 陕西百康农业开发有限公司 | Cherry fresh-keeping method |
| CN115812778A (en) * | 2023-02-20 | 2023-03-21 | 山东凯欣绿色农业发展股份有限公司 | Novel fresh fruit cleaning and fresh-keeping integrated production process |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160817 |