CN106578008A - Lychee fruit fresh-keeping technology - Google Patents
Lychee fruit fresh-keeping technology Download PDFInfo
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- CN106578008A CN106578008A CN201510664335.8A CN201510664335A CN106578008A CN 106578008 A CN106578008 A CN 106578008A CN 201510664335 A CN201510664335 A CN 201510664335A CN 106578008 A CN106578008 A CN 106578008A
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- litchi
- fresh
- keeping
- preservation technique
- antistaling agent
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Abstract
The present invention relates to a lychee fruit fresh-keeping technology, wherein a self-made fruit and vegetable fresh-keeping agent is prepared and comprises, by weight, 1.0-1.2% of citric acid, 0.8-1.2% of potassium permanganate, 1.0-1.8% of tea polyphenol, 0.6-1.0% of sodium benzoate, 0.8-1.5% of aluminum potassium sulfate dodecahydrate, 0.5-0.7% of a preservative, and 90-95% of clear water. The lychee fruit fresh-keeping technology comprises: washing lychee fruit, sterilizing with ozone, soaking in the fresh-keeping agent, taking out, carrying out natural air drying, loading into a fresh-keeping bag filled with an inert gas, and storing at a room temperature. According to the present invention, with the technology to perform the fresh-keeping on the lychee fruit, the fresh-keeping effect is good, and mould development, gassiness, water loss and other problems can be effectively solved; and the used fresh-keeping agent is non-toxic and is not harmful to human health.
Description
【Technical field】
The invention belongs to postharvest technology of fruits and vegetables field, and in particular to a kind of preservation technique of litchi.
【Background technology】
Litchi have spleen invigorating, tonifying the lung, reinforce the kidney, the multiple efficacies such as beneficial essence.Bright Li Shizhen (1518-1593 A.D.) once had " money benefit is with Fructus Litchi as good "
Evaluate.According to analysis sarcocarp containing the full acid 0.096--0.109% of full sugar 12.38--22.55% reducing sugar 3.85--10.16%
Vitamin C 43.12--163.7 milligram/100 gram sarcocarp VK196.5 milligram/100 gram sarcocarp.Fructus Litchi may be used also in addition to eating raw
Processing system dry, tank processed, soft extracts etc..Fructus Litchi has the multiple efficacies such as tonifying YANG QI invigorating, invigorating the heart and spleen, nourishing blood to tranquillize the mind, moistening skin beautifying
Can treat anemia, cardiopalmus, insomnia, forgetful, neurasthenia and after being ill, the disease such as physical weakness in puerperal.Modem medical practices are proved
The effect of it also has beauty, life lengthening.
Fructus Litchi is more fastidious to production environment, can plant in the world where Fructus Litchi it is limited it is general subtropical zones, inclined mild climate without
Serious frostbite area is suitable.Sell than other kind valencys with the big core of meat little " Chu Liang " to be most preferably preferably also in the kind of Fructus Litchi
Lattice are relatively higher.Therefore Fructus Litchi is always known as the good fruit in the south of the Five Ridges.With the improvement of people's living standards and health care consciousness
Strengthen, crowd and the custom for eating litchi is more and more, and the antistaling storing technology of litchi is to ensure edible fresh litchi
Premise, but it is related to regard to litchi preservation technique is rare on present society, and litchi maturation time is shorter, fruit easily pretty matter.
【The content of the invention】
In view of posed problems above, the invention provides a kind of preservation technique of litchi.
Technical scheme is as follows：
A kind of preservation technique of litchi, it is characterised in that：Using the antistaling agent for comprising the following raw materials by weight percent：Lemon
Lemon acid 0.8%-1.2%, potassium permanganate 0.6%-0.8%, tea polyphenols 1.0%-1.8%, myristic acid 0.5%-1.2%, sodium benzoate
0.6%-1.0%, potassium alum 0.8%-1.5%, preservative 0.6%-0.8%, pure water 93%-95%.
Its preservation technique is comprised the following steps：
(1) litchi is cleaned up；
(2) can kill or suppress the bacterial growth of litchi epidermis using the bactericidal action of ozone at normal temperatures；
(3) litchi after step 2 is processed is soaked in described antistaling agent；
(4) litchi that the antistaling agent is soaked in step 3 is taken out, is dried naturally；
(5) litchi is packed, and extracts the air in bag, and be filled with noble gases, sealing wrapping is preserved under room temperature.
3. the preservation technique of litchi according to claim 2, it is characterised in that：In step 1, litchi is in cleaning
During must not damage its epidermis.
4. the preservation technique of litchi according to claim 2, it is characterised in that：In step 2, utilize at normal temperatures
Ozone sterilization 15-20 minutes.
5. the preservation technique of litchi according to claim 2, it is characterised in that：In step 3, litchi is soaked in
25-30 minutes in antistaling agent solution
6. the preservation technique of litchi according to claim 2, it is characterised in that：In step 4, the inertia being filled with
Gas can be nitrogen or helium.
The preservation technique of described litchi：In step 4, the noble gases being filled with can be nitrogen or helium.
Due to adopting technical scheme so that the present invention has the advantages that：
A. it is of good preservation effect using the technology of the present invention Preservation of Litchi chinensis Fruits fruit, its mouldy, flatulence, water loss can be efficiently solved
The problems such as.
B. the antistaling agent that the present invention is adopted is natural, nontoxic, and health is safe from harm.
C. the method for the technology of the present invention is simple, it is easy to operate.
【Specific embodiment】
The following examples can help those skilled in the art that the present invention is more completely understood, but cannot limit by any way
System the present invention, the number in the embodiment of the present invention can be selected according to the actual needs for gram or kilogram.
Embodiment 1
Citric acid 8g, potassium permanganate 7g, tea polyphenols 13g, myristic acid 12g, sodium benzoate 7g, potassium alum 15g are weighed,
Preservative 8g, they are sequentially added in pure water 930g, stirring while adding uniform, after it is completely dissolved, that is, are obtained
1kg fruit and vegetable fresh-keeping agents.
After prepared fruit and vegetable fresh-keeping agent, then litchi carried out according to the following steps fresh-keeping：
(1) litchi is cleaned up；
(2) can kill or suppress the bacterial growth of litchi epidermis using the bactericidal action of ozone at normal temperatures；
(3) litchi after step 2 is processed is soaked in described antistaling agent；
(4) litchi that the antistaling agent is soaked in step 3 is taken out, is dried naturally；
(5) litchi is packed, and extracts the air in bag, and be filled with noble gases, sealing wrapping is preserved under room temperature.
Embodiment 2
Citric acid 10g, potassium permanganate 10g, tea polyphenols 12g, sodium benzoate 8g, potassium alum 10g, preservative 6g are weighed, will
They are sequentially added in pure water 945g, stirring while adding uniform, after it is completely dissolved, that is, have obtained 1kg fruit and vegetable fresh-keeping agents.
After prepared fruit and vegetable fresh-keeping agent, then litchi carried out according to the following steps fresh-keeping：
(1) litchi is cleaned up；
(2) can kill or suppress the bacterial growth of litchi epidermis using the bactericidal action of ozone at normal temperatures；
(3) litchi after step 2 is processed is soaked in described antistaling agent；
(4) litchi that the antistaling agent is soaked in step 3 is taken out, is dried naturally；
(5) litchi is packed, and extracts the air in bag, and be filled with noble gases, sealing wrapping is preserved under room temperature.
Embodiment 3
Citric acid 8g, potassium permanganate 10g, tea polyphenols 10g, sodium benzoate 10g, potassium alum 10g, preservative 6g are weighed, will
They are sequentially added in pure water 946g, stirring while adding uniform, after it is completely dissolved, that is, have obtained 1kg fruit and vegetable fresh-keeping agents.
After prepared fruit and vegetable fresh-keeping agent, then litchi carried out according to the following steps fresh-keeping：
(1) litchi is cleaned up；
(2) can kill or suppress the bacterial growth of litchi epidermis using the bactericidal action of ozone at normal temperatures；
(3) litchi after step 2 is processed is soaked in described antistaling agent；
(4) litchi that the antistaling agent is soaked in step 3 is taken out, is dried naturally；
(5) litchi is packed, and extracts the air in bag, and be filled with noble gases, sealing wrapping is preserved under room temperature.
Claims (6)
1. a kind of preservation technique of litchi, it is characterised in that：Using the antistaling agent for comprising the following raw materials by weight percent：：Citric acid 1.0%-1.2%, potassium permanganate 0.8%-1.2%, tea polyphenols 1.0%-1.8%, sodium benzoate 0.6%-1.0%, potassium alum 0.8%-1.5%, preservative 0.5%-0.7%, clear water 90%-95%.
2. the preservation technique of litchi according to claim 1, it is characterised in that：The preservation technique is comprised the following steps：
(1) litchi is cleaned up；
(2) can kill or suppress the bacterial growth of litchi epidermis using the bactericidal action of ozone at normal temperatures；
(3) litchi after step 2 is processed is soaked in described antistaling agent；
(4) litchi that the antistaling agent is soaked in step 3 is taken out, is dried naturally；
(5) litchi is packed, and extracts the air in bag, and be filled with noble gases, sealing wrapping is preserved under room temperature.
3. the preservation technique of litchi according to claim 2, it is characterised in that：In step 1, litchi must not damage its epidermis in cleaning process.
4. the preservation technique of litchi according to claim 2, it is characterised in that：In step 2, at normal temperatures using ozone sterilization 15-20 minutes.
5. the preservation technique of litchi according to claim 2, it is characterised in that：In step 3, litchi is soaked in 25-30 minutes in antistaling agent solution.
6. the preservation technique of litchi according to claim 2, it is characterised in that：In step 4, the noble gases being filled with can be nitrogen or helium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510664335.8A CN106578008A (en) | 2015-10-15 | 2015-10-15 | Lychee fruit fresh-keeping technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510664335.8A CN106578008A (en) | 2015-10-15 | 2015-10-15 | Lychee fruit fresh-keeping technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106578008A true CN106578008A (en) | 2017-04-26 |
Family
ID=58553281
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510664335.8A Pending CN106578008A (en) | 2015-10-15 | 2015-10-15 | Lychee fruit fresh-keeping technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106578008A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107660614A (en) * | 2016-07-28 | 2018-02-06 | 广西陆川县泓源食品有限公司 | A kind of preservation technology of grape |
| CN115316430A (en) * | 2021-05-10 | 2022-11-11 | 陈芳 | Food fresh-keeping method |
-
2015
- 2015-10-15 CN CN201510664335.8A patent/CN106578008A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107660614A (en) * | 2016-07-28 | 2018-02-06 | 广西陆川县泓源食品有限公司 | A kind of preservation technology of grape |
| CN115316430A (en) * | 2021-05-10 | 2022-11-11 | 陈芳 | Food fresh-keeping method |
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Legal Events
| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170426 |
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| WD01 | Invention patent application deemed withdrawn after publication |