CN106889177A - A kind of nuisanceless strawberry preservation method and application - Google Patents
A kind of nuisanceless strawberry preservation method and application Download PDFInfo
- Publication number
- CN106889177A CN106889177A CN201510950626.3A CN201510950626A CN106889177A CN 106889177 A CN106889177 A CN 106889177A CN 201510950626 A CN201510950626 A CN 201510950626A CN 106889177 A CN106889177 A CN 106889177A
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- China
- Prior art keywords
- strawberry
- nuisanceless
- ginger
- application
- garlic
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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
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of nuisanceless strawberry preservation method and application.The nuisanceless strawberry preservative is by ginger garlic complex liquid：Pyrolkigneous liquid：Shitosan by weight percentage 5~7:2~4:1~2 compounding is formed.The application process of the nuisanceless strawberry preservative is：Sprayed or dip-coating strawberry fruit in 1 hour after harvesting.The raw material that the present invention is used is edible natural material, it is without any side effects to human body, with sprinkling or dip-coating strawberry after its preparation diluent, strawberry surface can be made to form one layer of Perishing prevention, anti-eclipsed, anti-dehydration, the semi permeability film of anti-metamorphic, freshness-retained 6~8 days under the conditions of normal temperature moisturizing, strawberry shelf life and shelf life are extended.
Description
Technical field
The invention belongs to agricultural storage technical field of preservation of fresh, more particularly to a kind of nuisanceless strawberry preservation method and application.
Background technology
Strawberry (Fragaria × ananassa) also known as the red certain kind of berries, the foreign certain kind of berries, the certain kind of berries etc., be the common name to rose family strawberry plants, belong to herbaceos perennial., in heart, color is scarlet, tender succulence, moderately sour and sweet, and aromatic flavour is the fruit in season being loved by people for its outward appearance.It is rare collection nutrition, excellent in color person in fruit also containing glucose, fructose, citric acid, malic acid, carrotene, riboflavin etc. containing abundant vitamin and mineral matter in strawberry fruit.Especially contained ellagic acid, can only can just find in addition to strawberry in grape and cherry, and the material is avoided that the cells switch of health is cancer cell by carcinogenic substance.In Europe, its laudatory title for have " fruit queen ".The total output of current strawberry is only second to grape in berry, has been increasingly becoming global masses and has eaten fruit raw.
Strawberry is berries fruit, and water content is very high, and pericarp is very thin, and tissue is soft, poor seismic behavior, be easy to be mechanically damaged after adopting with microbial infection and rot.In the case of normal temperature, fruit places ld~2d（My god）Begin to discoloration, it is spoiled and rotten, so as to lose commodity value.The preservation method of strawberry has deepfreeze, air conditioned storage, heat treatment, fresh-keeping, the ozone treatment of chemical preservation etc. both at home and abroad at present.Wherein chemical preservation is fresh-keeping many advantages, such as the technology that cryopreservation is combined has low cost, easy to use, strong applicability compared with other technologies, therefore application is more, wider.But a large amount of of chemical bactericide use, pathogenic microorganism is caused to produce drug resistance, and the various problems such as trigger environmental pollution, food security, teratogenesis carcinogenic.Therefore, develop safe efficient, nontoxic strawberry preservative and come very necessary.
The content of the invention
Present invention aim to solve the above problems, there is provided it is a kind of it is without any side effects to human body, can for a long time suppress strawberry top layer bacterial growth, keep the original color and luster taste of strawberry and use simple readily nuisanceless strawberry preservation method and application.
To achieve the above object, the present invention extracts raw material ginger garlic complex liquid using natural animal-plant：Pyrolkigneous liquid：Shitosan by weight percentage 5~7:2~4:1~2 compounding is made nuisanceless strawberry preservative.
The ginger garlic complex liquid is, by 2~3 portions of ginger juices of weight, to remove starch therein, and conjunction is mutually oozed with 1 part of garlic juice of weight, through the limegreen liquid without the pungent peculiar smell of ginger and garlic stink that filtering is refined.
The preparation method of the ginger garlic complex liquid comprises the following steps：
1. fresh ginger, garlic bulblet raw material are cleaned up, removes mildewy part therein, intact part is removed the peel and dried；
2. the ginger that dry, garlic bulblet raw material physical method will be cleaned respectively to squeeze out juice；
3. 2~3 portions of ginger juices of weight are taken, starch contents therein is removed with the precipitation method；
4. the l parts of garlic juice of weight is taken, is mutually compounded with the above-mentioned ginger juice for removing starch, be sufficiently mixed uniform；
5. above-mentioned well mixed juice is refined through filtering, obtains final product the nuisanceless strawberry preservative limegreen liquid without ginger peculiar smell and garlic odour taste.
The nuisanceless strawberry preservative application process is：With sprinkling or dip-coating strawberry fruit after the fresh-keeping dilution agent in 1 hour after harvesting.
The advantage of the invention is that：It is raw materials used in preparation to be edible natural material, it is without any side effects to human body.Active ingredient contained by each component is respectively provided with good sterilizing effect simultaneously, and after it is oozed into conjunction by a certain percentage, its sterilizing bacteriostasis is far above the bactericidal efficiency that each one-component has.With sprinkling or dip-coating strawberry after its preparation diluent, strawberry surface can be made to form one layer of Perishing prevention, anti-eclipsed, anti-dehydration, the semi permeability film of anti-metamorphic, freshness-retained 6~8 days under the conditions of normal temperature moisturizing, extend strawberry shelf life and shelf life.
Specific embodiment
Invention is described in further detail with reference to embodiment.
Embodiment 1：
From fresh ginger, garlic bulblet raw material, cleaned up, removed mildewy part therein, intact part is removed the peel and dried；The ginger juice extractor that dries will be removed the peel to squeeze out juice, while grinding juice by clean garlic bulblet grinding mill is removed the peel；3 portions of ginger juices of weight are taken, the proportion according to each composition in ginger juice is different, take the precipitation method of most economical practicality, the starch contents that easily breed bacteria generation is gone mouldy in ginger juice are removed, to ensure the steady quality reliability of final product；1 part of garlic juice of weight is taken, is compounded with the above-mentioned ginger juice for having removed starch, be sufficiently mixed uniform；By above-mentioned well mixed compound juice one coarse filtration of advanced row, to filter wherein most impurity, then one refined filtration is carried out, the aperture of filter membrane is 1~2 micron during refined filtration, the ginger effective liquid of garlic complex liquid without Jiang Xin peculiar smell and garlic odour taste is obtained final product after refined filtration, its color and luster is in limegreen.
Take ginger garlic complex liquid 6kg, pyrolkigneous liquid 3kg, shitosan 1kg to be well mixed, compounding is made nuisanceless strawberry preservative.Nuisanceless strawberry preservative obtained above is sprayed into strawberry fruit surface after uniformly being diluted in 1 hour after strawberry is plucked; said preparation can be air-dried in strawberry surface and form one layer of semi permeability diaphragm; the diaphragm can both kill the bacterium of strawberry surface; also outside bacterium can be prevented to corrode, so as to significantly improve the fresh keeping time of strawberry.The results showed, sprayed the strawberry of said preparation under normal temperature condition fresh keeping time up to 6~8 days.The strawberry that antistaling agent will such as be sprayed is stored in fresh-keeping warehouse, then its fresh keeping time is up to 3~5 months.
Embodiment 2：
From fresh ginger, garlic bulblet raw material, cleaned up, removed mildewy part therein, intact part is removed the peel and dried；The ginger juice extractor that dries will be removed the peel to squeeze out juice, while grinding juice by clean garlic bulblet grinding mill is removed the peel；2 portions of ginger juices of weight are taken, the proportion according to each composition in ginger juice is different, take the precipitation method of most economical practicality, the starch contents that easily breed bacteria generation is gone mouldy in ginger juice are removed, to ensure the steady quality reliability of final product；1 part of garlic juice of weight is taken, is compounded with the above-mentioned ginger juice for having removed starch, be sufficiently mixed uniform；By above-mentioned well mixed compound juice one coarse filtration of advanced row, to filter wherein most impurity, then one refined filtration is carried out, the aperture of filter membrane is 1~2 micron during refined filtration, the ginger effective liquid of garlic complex liquid without Jiang Xin peculiar smell and garlic odour taste is obtained final product after refined filtration, its color and luster is in limegreen.
Take ginger garlic complex liquid 6kg, pyrolkigneous liquid 2.5kg, shitosan 1.5kg to be well mixed, compounding is made nuisanceless strawberry preservative.By nuisanceless strawberry preservative obtained above after being diluted in 1 hour after strawberry is plucked uniform dip-coating strawberry fruit surface.Said preparation can be air-dried in strawberry surface and form one layer of semi permeability diaphragm, and the diaphragm can both kill the bacterium of strawberry surface, can also prevent outside bacterium from corroding, so as to significantly improve the fresh keeping time of strawberry.The results showed, sprayed the strawberry of said preparation under normal temperature condition fresh keeping time up to 6~8 days.The strawberry that antistaling agent will such as be sprayed is stored in fresh-keeping warehouse, then its fresh keeping time is up to 3~5 months.
Claims (3)
1. a kind of nuisanceless strawberry preservation method and application, it is characterised in that：The nuisanceless strawberry preservative is by ginger garlic complex liquid：Pyrolkigneous liquid：Shitosan by weight percentage 5~7:2~4:1~2 compounding is formed.
2. a kind of nuisanceless strawberry preservation method and application according to claim 1, it is characterised in that：The ginger garlic complex liquid is, by 2~3 portions of ginger juices of weight, to remove starch therein, and conjunction is mutually oozed with 1 part of garlic juice of weight, through the limegreen liquid without the pungent peculiar smell of ginger and garlic stink that filtering is refined.
3. a kind of nuisanceless strawberry preservation method according to claim 1,2 and application, it is characterised in that：The nuisanceless strawberry preservative application process is：With sprinkling or dip-coating strawberry fruit after the fresh-keeping dilution agent in 1 hour after harvesting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510950626.3A CN106889177A (en) | 2015-12-18 | 2015-12-18 | A kind of nuisanceless strawberry preservation method and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510950626.3A CN106889177A (en) | 2015-12-18 | 2015-12-18 | A kind of nuisanceless strawberry preservation method and application |
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| Publication Number | Publication Date |
|---|---|
| CN106889177A true CN106889177A (en) | 2017-06-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510950626.3A Pending CN106889177A (en) | 2015-12-18 | 2015-12-18 | A kind of nuisanceless strawberry preservation method and application |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157496A (en) * | 2018-01-29 | 2018-06-15 | 广西驰胜农业科技有限公司 | A kind of special fresh-keeping liquid of antibacterial green strawberry and preparation method thereof |
-
2015
- 2015-12-18 CN CN201510950626.3A patent/CN106889177A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157496A (en) * | 2018-01-29 | 2018-06-15 | 广西驰胜农业科技有限公司 | A kind of special fresh-keeping liquid of antibacterial green strawberry and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170627 |
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| WD01 | Invention patent application deemed withdrawn after publication |