CN106962468A - It is a kind of to extend red bayberry and go mouldy the cold nebulization preservation method of rotten time - Google Patents
It is a kind of to extend red bayberry and go mouldy the cold nebulization preservation method of rotten time Download PDFInfo
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- 244000132436 Myrica rubra Species 0.000 title claims abstract description 67
- 238000004321 preservation Methods 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title claims abstract description 43
- 238000002663 nebulization Methods 0.000 title claims abstract description 26
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 46
- 238000011282 treatment Methods 0.000 claims abstract description 29
- 238000005507 spraying Methods 0.000 claims abstract description 24
- 238000007654 immersion Methods 0.000 claims abstract description 17
- 238000012856 packing Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 33
- 239000000284 extract Substances 0.000 claims description 31
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 244000276331 Citrus maxima Species 0.000 claims description 20
- 239000000419 plant extract Substances 0.000 claims description 16
- 235000009134 Myrica cerifera Nutrition 0.000 claims description 15
- 235000007270 Gaultheria hispida Nutrition 0.000 claims description 14
- 235000012851 Myrica pensylvanica Nutrition 0.000 claims description 14
- 241000411851 herbal medicine Species 0.000 claims description 14
- 238000005260 corrosion Methods 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 240000002234 Allium sativum Species 0.000 claims description 10
- 244000061520 Angelica archangelica Species 0.000 claims description 10
- 241000205585 Aquilegia canadensis Species 0.000 claims description 10
- 235000001759 Citrus maxima Nutrition 0.000 claims description 10
- 241000576429 Forsythia suspensa Species 0.000 claims description 10
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 10
- 244000062241 Kaempferia galanga Species 0.000 claims description 10
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 10
- 239000002775 capsule Substances 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 9
- 239000003755 preservative agent Substances 0.000 claims description 7
- 230000002335 preservative effect Effects 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 244000062748 Eupatorium adenophorum Species 0.000 claims description 5
- 241001018563 Nekemias grossedentata Species 0.000 claims description 5
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 5
- 235000011613 Pinus brutia Nutrition 0.000 claims description 5
- 241000018646 Pinus brutia Species 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 244000269152 Myrica pensylvanica Species 0.000 claims 2
- 241001544353 Barringtonia racemosa Species 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 14
- 239000002932 luster Substances 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000004500 asepsis Methods 0.000 abstract 1
- 244000274911 Myrica cerifera Species 0.000 description 13
- 239000003795 chemical substances by application Substances 0.000 description 7
- 241000219433 Myrica Species 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002574 poison Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000219000 Populus Species 0.000 description 1
- 241000168036 Populus alba Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001046 anti-mould Effects 0.000 description 1
- 239000002546 antimould Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 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
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention provide it is a kind of can extend red bayberry and go mouldy the cold nebulization preservation method of rotten time, described method comprises the following steps：S10, select fruit；S11, immersion fruit；S12, precooling treatment；S13, spraying are fresh-keeping；S14, packing processes.It is provided by the present invention a kind of to extend red bayberry and go mouldy the cold nebulization preservation method of rotten time, it has safe and reliable, asepsis environment-protecting, it is of good preservation effect, fresh keeping time is long, the loss of each nutritional benefit composition of red bayberry can not only be reduced, also red bayberry can be made to keep preferable color and luster, raw material sources are wide, cheap, be conducive to large-scale promotion.
Description
Technical field
The present invention relates to preserving fruit and vegetable utilizing field, and in particular to it is a kind of can extend red bayberry go mouldy the rotten time cold nebulization protect
Fresh method.
Background technology
Red bayberry belongs to Myruca ceas Myrica(Myrica) dungarunga or shrub plant, and also known as Sheng Shengmei, Bai Dimei, tree plum have very high
Medicinal and edibility, is distributed in the area such as Chinese East China and Hunan, Guangdong, Guangxi, Guizhou.Red bayberry originates in Zhejiang Province, China
Yuyao, Yuyao in 1973 finds Myrica(Myrica) pollen when excavating Neolithic age Chinese cities within the border, illustrates in more than 7000 years
Just there was red bayberry growth this area in the past.The category has more than 50 a kind, have known to China red bayberry, white poplar plum, hair red bayberry, Cathay poplar plum and
Dwarf waxmyrtle bark or fruit, Economical cultivation is mainly red bayberry.Red bayberry is flourishing, tree crown rounding, and early summer has haw innumerable again, very lovely, is
Afforestation combines the fine tree species of production.Isolated planting, group planting are all very suitable in roadside in lawn, garden, or avenue system；According to close
Plant mode carrys out the compartment or a bridging effect is also highly desirable.Economic use fruity is sour-sweet moderate, both direct-edible, can add again
Work can also make wine into red bayberry dry, sauce, preserved fruit etc., have quench the thirst, promote the production of body fluid, the function such as aid digestion.
Waxberry fruit it is ripe in high temperature and rainy 6, July, its fruit soft and succulency, epidermis be very thin, and structure is more special
Very, breathe vigorous after adopting, aging quickly, adopts rear red bayberry easily moldy metamorphism.Therefore the storage and transport of red bayberry are more difficult, often
Warm shelf life is generally 3~5 days, is relatively to be difficult to ensure one of fresh fruit in the world.Fresh-keeping work after red bayberry harvesting seems outstanding
To be important, and select the first step that of good preservation effect, cheap, environmental protection antistaling agent is Waxberry preservation work.At present
Red bayberry preservative is generally sodium benzoate, and this kind of antistaling agent is chemical composition, and not only effect is poor, and usage amount control is bad to produce
Raw certain toxicity, is unfavorable for promoting the use of for a long time, also some using Chinese herbal medicine preservative come fresh-keeping, but single medium-height grass
Medicine fresh-keeping effect is not apparent.
The content of the invention
For above-mentioned deficiency, the technical problems to be solved by the invention be to provide it is a kind of have it is safe and reliable, without poison ring
Protect, of good preservation effect, fresh keeping time is long, can not only reduce the loss of each nutritional benefit composition of red bayberry, can also keep red bayberry
Preferable color and luster, raw material sources are wide, cheap, be conducive to a kind of of large-scale promotion to extend red bayberry and go mouldy the low of rotten time
Temperature spraying preservation method.
To solve such scheme, the present invention is achieved through the following technical solutions：One kind can extend red bayberry and go mouldy the rotten time
Cold nebulization preservation method, described method comprises the following steps：
S10, select fruit：Select 8~9 ripe no disease and pests harms, without machinery wound, Waxberry fruit of uniform size；
S11, immersion fruit：Fruit obtained by step S10 is divided into natural wind and is cooled to 15-25 DEG C in advance；It is 8-10%'s with concentration
Sodium chloride solution immersion 15~30min of fruit and natural air drying；
S12, precooling treatment：Fruit obtained by step S11 is subjected to precooling low-temperature treatment；
S13, spraying are fresh-keeping：The cryogenically treated fruit of step S12 precoolings is subjected to spraying Preservation Treatment in good time；
S14, packing processes：The red bayberry that step S13 sprayings Preservation Treatment is crossed carries out bag film packaging and refrigerates placement processing.
Further, it is described a kind of to extend red bayberry and go mouldy the cold nebulization preservation method of rotten time, step S12 institutes
The precooling low-temperature treatment stated is that Waxberry fruit is placed in 12~18h of placement cooling at 1~3 DEG C of temperature.
Further, it is described a kind of to extend red bayberry and go mouldy the cold nebulization preservation method of rotten time, step S13 institutes
The spray liquid to be used is the red bayberry preservative that plant extracts is combined in the spraying Preservation Treatment stated, and it is wrapped by volume
Include plant extract complex 45~65%, Chinese herbal medicine and extract clear liquid 25~40%, anti-corrosion colour protecting liquid 10~15%.
Further, it is described a kind of to extend red bayberry and go mouldy the cold nebulization preservation method of rotten time, the plant
Extract compound is by Ampelopsis grossedentata extrat, Eupatorium adenophorum leaf extract, red bayberry leaf extract, the loose extract from pine needles in south China；Its
In four weight proportion be 3：2：2：1.
Further, it is described a kind of to extend red bayberry and go mouldy the cold nebulization preservation method of rotten time, the medium-height grass
Medicine extracts clear liquid by weight, by 12~22 parts of galangal, 12~22 parts of garlic, 12~22 parts of pomelo peel, shaddock leaf 8
~18 parts, 8~18 parts of honeysuckle, 6~12 parts of the capsule of weeping forsythia, 6~12 parts of Radix Angelicae Sinensis, 6~12 parts of the root of Dahurain angelica, 5~9 parts of radix glycyrrhizae and water
700~1100 parts are prepared from.
Further, it is described a kind of to extend red bayberry and go mouldy the cold nebulization preservation method of rotten time, the medium-height grass
Medicine extract clear liquid preparation method be：Weigh by weight galangal, garlic, pomelo peel, shaddock leaf, honeysuckle, the capsule of weeping forsythia, when
Return, the root of Dahurain angelica, radix glycyrrhizae are crushed, cross 100~200 mesh sieves, add 400~600 parts of water, after 10~20min of immersion plus
Heat decocts 20~35min, filtering, and filter residue adds 300~500 parts of water, and heating decocts 25~40min, filters, and merges
Filtrate twice, you can.
Further, it is described a kind of to extend red bayberry and go mouldy the cold nebulization preservation method of rotten time, the anti-corrosion
Colour protecting liquid by weight, by 18~25 parts of white wine, 8~15 parts of sodium chloride, 10~20 parts of edible white vinegar and water 100
~300 parts are formulated.
Beneficial effects of the present invention are：
1st, the present invention provide it is a kind of can extend red bayberry go mouldy the rotten time cold nebulization preservation method in it is first in fresh-keeping early stage
It is to make to live in the larva in Waxberry fruit with the sodium chloride solution immersion fruit 15~30min purposes for being 8-10% with concentration
Leave fruit and float over liquid level, the effect with deinsectization desinsection, and also there is preferable color-protecting function；
2nd, it is to prevent red bayberry because temperature is high and accelerates ripe using the purpose of low-temperature treatment in the present invention, so as to increase its storage
Time number of days gone mouldy the rotten time with extending red bayberry；
3rd, the present invention is using fresh-keeping method of spraying in preservation process, and used antistaling agent is a plant in spraying is fresh-keeping
The compound red bayberry preservative of thing extract, its composition plant extract complex used and traditional Chinese medicine extraction clear liquid are simultaneous as sterilizing
Preservative, with sterilization and corrosion-resistant effect, the anti-corrosion colour protecting liquid being made using white wine, sodium chloride, edible white vinegar, water is as anti-
Mould, sterilization, the effect of color protection, the combination of three so that there is red bayberry preservative of the invention obvious anti-corrosive fresh-keeping to make
With；
4th, it is of the invention it is a kind of can extend red bayberry go mouldy the rotten time cold nebulization preservation method have it is safe and reliable, without poison ring
Protect, of good preservation effect, fresh keeping time is long, can not only reduce the loss of the nutritional ingredient of red bayberry, red bayberry is kept more lustful
Pool, raw material sources are wide, cheap, be conducive to large-scale popularization.
Embodiment
The present invention is further explained with reference to specific embodiment, but is not limited to these embodiments.
Embodiment 1
A kind of to extend red bayberry and go mouldy the cold nebulization preservation method of rotten time, described method comprises the following steps：
S10, select fruit：Select 9 ripe no disease and pests harms, without machinery wound, Waxberry fruit of uniform size；
S11, immersion fruit：Fruit obtained by step S10 is divided into natural wind and is cooled to 25 DEG C in advance；With the sodium chloride that concentration is 10%
Solution immersion fruit 30min and natural air drying；
S12, precooling treatment：Fruit obtained by step S11 is placed at 3 DEG C of temperature and places cooling 18h progress precooling low-temperature treatments；
S13, spraying are fresh-keeping：The cryogenically treated fruit of step S12 precoolings is subjected to spraying Preservation Treatment in good time；
S14, packing processes：The red bayberry that step S13 sprayings Preservation Treatment is crossed carries out bag film packaging and refrigerates placement processing.
The spray liquid to be used is the Waxberry preservation that plant extracts is combined in spraying Preservation Treatment described in step S13
Agent, its by volume, including plant extract complex 45%, Chinese herbal medicine extract clear liquid 40%, anti-corrosion colour protecting liquid 15%.
The plant extract complex is by Ampelopsis grossedentata extrat, Eupatorium adenophorum leaf extract, red bayberry leaf extract, south China
Loose extract from pine needles；Wherein four weight proportion is 3：2：2：1.
The Chinese herbal medicine extracts clear liquid by weight, by 12 parts of galangal, 12 parts of garlic, 12 parts of pomelo peel, shaddock leaf 8
1100 parts of part, 8 parts of honeysuckle, 6 parts of the capsule of weeping forsythia, 6 parts of Radix Angelicae Sinensis, 6 parts of the root of Dahurain angelica, 5 parts of radix glycyrrhizae and water are prepared from.
The preparation method that the Chinese herbal medicine extracts clear liquid is：Weigh by weight galangal, garlic, pomelo peel, shaddock leaf,
Honeysuckle, the capsule of weeping forsythia, Radix Angelicae Sinensis, the root of Dahurain angelica, radix glycyrrhizae are crushed, and cross 100 mesh sieves, and decoction is heated after adding 600 parts of water, immersion 20min
35min, filtering, filter residue adds 500 parts of water, and heating decocts 40min, and filtering merges filtrate twice, you can.
The anti-corrosion colour protecting liquid by weight, by 100 parts of 18 parts of white wine, 8 parts of sodium chloride, 10 parts of edible white vinegar and water
It is formulated.
Embodiment 2
A kind of to extend red bayberry and go mouldy the cold nebulization preservation method of rotten time, described method comprises the following steps：
S10, select fruit：Select 8 ripe no disease and pests harms, without machinery wound, Waxberry fruit of uniform size；
S11, immersion fruit：Fruit obtained by step S10 is divided into natural wind and is cooled to 15 DEG C in advance；With the sodium chloride that concentration is 8%
Solution immersion fruit 15min and natural air drying；
S12, precooling treatment：Fruit obtained by step S11 is placed at 1 DEG C of temperature and placed at cooling 12h progress precooling low temperature
Reason；
S13, spraying are fresh-keeping：The cryogenically treated fruit of step S12 precoolings is subjected to spraying Preservation Treatment in good time；
S14, packing processes：The red bayberry that step S13 sprayings Preservation Treatment is crossed carries out bag film packaging and refrigerates placement processing.
The spray liquid to be used is the Waxberry preservation that plant extracts is combined in spraying Preservation Treatment described in step S13
Agent, its by volume, including plant extract complex 65%, Chinese herbal medicine extract clear liquid 25%, anti-corrosion colour protecting liquid 10%.
The plant extract complex is by Ampelopsis grossedentata extrat, Eupatorium adenophorum leaf extract, red bayberry leaf extract, south China
Loose extract from pine needles；Wherein four weight proportion is 3：2：2：1.
The Chinese herbal medicine extracts clear liquid by weight, by 22 parts of galangal, 22 parts of garlic, 22 parts of pomelo peel, shaddock leaf
900 parts of 18 parts, 18 parts of honeysuckle, 12 parts of the capsule of weeping forsythia, 12 parts of Radix Angelicae Sinensis, 12 parts of the root of Dahurain angelica, 9 parts of radix glycyrrhizae and water are prepared from.
The preparation method that the Chinese herbal medicine extracts clear liquid is：Weigh by weight galangal, garlic, pomelo peel, shaddock leaf,
Honeysuckle, the capsule of weeping forsythia, Radix Angelicae Sinensis, the root of Dahurain angelica, radix glycyrrhizae are crushed, and cross 200 mesh sieves, and decoction is heated after adding 500 parts of water, immersion 20min
35min, filtering, filter residue adds 400 parts of water, and heating decocts 40min, and filtering merges filtrate twice, you can.
The anti-corrosion colour protecting liquid by weight, by 25 parts of white wine, 15 parts of sodium chloride, 20 parts of edible white vinegar and water 300
Part is formulated.
Embodiment 3
A kind of to extend red bayberry and go mouldy the cold nebulization preservation method of rotten time, described method comprises the following steps：
S10, select fruit：Select 8 ripe no disease and pests harms, without machinery wound, Waxberry fruit of uniform size；
S11, immersion fruit：Fruit obtained by step S10 is divided into natural wind and is cooled to 18 DEG C in advance；With the sodium chloride that concentration is 9%
Solution immersion fruit 18min and natural air drying；
S12, precooling treatment：Fruit obtained by step S11 is placed at 2 DEG C of temperature and places cooling 15h progress precooling low-temperature treatments；
S13, spraying are fresh-keeping：The cryogenically treated fruit of step S12 precoolings is subjected to spraying Preservation Treatment in good time；
S14, packing processes：The red bayberry that step S13 sprayings Preservation Treatment is crossed carries out bag film packaging and refrigerates placement processing.
The spray liquid to be used is the Waxberry preservation that plant extracts is combined in spraying Preservation Treatment described in step S13
Agent, its by volume, including plant extract complex 52%, Chinese herbal medicine extract clear liquid 35%, anti-corrosion colour protecting liquid 13%.
The plant extract complex is by Ampelopsis grossedentata extrat, Eupatorium adenophorum leaf extract, red bayberry leaf extract, south China
Loose extract from pine needles；Wherein four weight proportion is 3：2：2：1.
The Chinese herbal medicine extracts clear liquid by weight, by 16 parts of galangal, 16 parts of garlic, 16 parts of pomelo peel, shaddock leaf
800 parts of 12 parts, 12 parts of honeysuckle, 9 parts of the capsule of weeping forsythia, 9 parts of Radix Angelicae Sinensis, 9 parts of the root of Dahurain angelica, 6 parts of radix glycyrrhizae and water are prepared from.
The preparation method that the Chinese herbal medicine extracts clear liquid is：Weigh by weight galangal, garlic, pomelo peel, shaddock leaf,
Honeysuckle, the capsule of weeping forsythia, Radix Angelicae Sinensis, the root of Dahurain angelica, radix glycyrrhizae are crushed, and cross 120 mesh sieves, and decoction is heated after adding 450 parts of water, immersion 15min
25min, filtering, filter residue adds 350 parts of water, and heating decocts 30min, and filtering merges filtrate twice, you can.
The anti-corrosion colour protecting liquid by weight, by 200 parts of 22 parts of white wine, 9 parts of sodium chloride, 15 parts of edible white vinegar and water
It is formulated.
Fresh-keeping effect is tested：This experiment uses method of comparison, and can extend red bayberry by using one kind in the present invention goes mouldy corruption
The cold nebulization preservation method of rotten time carries out Preservation Treatment to red bayberry and makes comparisons to study to the fresh-keeping of red bayberry with blank assay
Effect, fresh-keeping effect index of the invention changes for the Decay and color and luster of Waxberry preservation process.
Red bayberry experimental index is changed over time such as table 1 below：
From upper table 1：The red bayberry of blank example surface portion at the 10th day is gone mouldy, and is largely gone mouldy at the 15th day and rotten
It is rotten, at the 25th day surface go mouldy completely, the whole blackening of color and luster, rotting rate is 100%；And red bayberry can be extended using one kind of the present invention
Go mouldy the rotten time the treated red bayberry of cold nebulization preservation method at the 25th day the dry tack free of embodiment 1 and fraction it is mould
Become, the antistaling agent of embodiment 2~3 color and luster at the 25th day is black purple, dry tack free, does not also go mouldy and rots, arrives
30 talentes have going mouldy and rotting for fraction, hence it is evident that less than blank example, the guarantor for rotten time of being gone mouldy with obvious extension red bayberry
Fresh effect.
Claims (7)
- It can extend red bayberry 1. a kind of and go mouldy rotten time cold nebulization preservation method, it is characterised in that described method includes Following steps：S10, select fruit：Select 8~9 ripe no disease and pests harms, without machinery wound, Waxberry fruit of uniform size；S11, immersion fruit：Fruit obtained by step S10 is divided into natural wind and is cooled to 15-25 DEG C in advance；It is 8-10%'s with concentration Sodium chloride solution immersion 15~30min of fruit and natural air drying；S12, precooling treatment：Fruit obtained by step S11 is subjected to precooling low-temperature treatment；S13, spraying are fresh-keeping：The cryogenically treated fruit of step S12 precoolings is subjected to spraying Preservation Treatment in good time；S14, packing processes：The red bayberry that step S13 sprayings Preservation Treatment is crossed carries out bag film packaging and refrigerates placement processing.
- Gone mouldy the cold nebulization preservation method of rotten time, its feature 2. a kind of according to claim 1 can extend red bayberry It is, the precooling low-temperature treatment described in step S12 is that Waxberry fruit is placed in 12~18h of placement cooling at 1~3 DEG C of temperature.
- Gone mouldy the cold nebulization preservation method of rotten time, its feature 3. a kind of according to claim 1 can extend red bayberry It is, the spray liquid to be used is the red bayberry preservative that plant extracts is combined in the spraying Preservation Treatment described in step S13, Its by volume, including plant extract complex 45~65%, Chinese herbal medicine extract clear liquid 25~40%, anti-corrosion colour protecting liquid 10~ 15% 。
- A kind of it can extend red bayberry 4. according to claim 3 and go mouldy the cold nebulization preservation method of rotten time, its feature It is：The plant extract complex is by Ampelopsis grossedentata extrat, Eupatorium adenophorum leaf extract, red bayberry leaf extract, south China pine Extract from pine needles；Wherein four weight proportion is 3：2：2：1.
- A kind of it can extend red bayberry 5. according to claim 3 and go mouldy the cold nebulization preservation method of rotten time, its feature It is：The Chinese herbal medicine extracts clear liquid by weight, by 12~22 parts of galangal, 12~22 parts of garlic, pomelo peel 12~ 22 parts, it is 8~18 parts of shaddock leaf, 8~18 parts of honeysuckle, 6~12 parts of the capsule of weeping forsythia, 6~12 parts of Radix Angelicae Sinensis, 6~12 parts of the root of Dahurain angelica, sweet 700~1100 parts of 5~9 parts of grass and water are prepared from.
- Gone mouldy the cold nebulization preservation method of rotten time 6. a kind of according to claim 3 or 5 can extend red bayberry, it is special Levy and be, the preparation method that the Chinese herbal medicine extracts clear liquid is：Weigh by weight galangal, garlic, pomelo peel, shaddock leaf, Honeysuckle, the capsule of weeping forsythia, Radix Angelicae Sinensis, the root of Dahurain angelica, radix glycyrrhizae are crushed, and cross 100~200 mesh sieves, add 400~600 parts of water, immersion 10 Heating decocts 20~35min after~20min, and filtering, filter residue adds 300~500 parts of water, and heating decocts 25~ 40min, filtering merges filtrate twice, you can.
- A kind of it can extend red bayberry 7. according to claim 3 and go mouldy the cold nebulization preservation method of rotten time, its feature Be, the anti-corrosion colour protecting liquid by weight, by 18~25 parts of white wine, 8~15 parts of sodium chloride, edible white vinegar 10~ 20 parts are formulated with 100~300 parts of water.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109452356A (en) * | 2018-12-21 | 2019-03-12 | 江苏省农业科学院 | A kind of post-harvest fresh-keeping processing method of sprouting broccoli |
| CN112167327A (en) * | 2020-09-10 | 2021-01-05 | 长沙沃霖农副产品开发有限公司 | Preservation method of waxberries |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109452356A (en) * | 2018-12-21 | 2019-03-12 | 江苏省农业科学院 | A kind of post-harvest fresh-keeping processing method of sprouting broccoli |
| CN112167327A (en) * | 2020-09-10 | 2021-01-05 | 长沙沃霖农副产品开发有限公司 | Preservation method of waxberries |
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Application publication date: 20170721 |