CN107251940A - A kind of edible antistaling agent and preservation method for fresh fructus lycii - Google Patents
A kind of edible antistaling agent and preservation method for fresh fructus lycii Download PDFInfo
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- CN107251940A CN107251940A CN201710322334.4A CN201710322334A CN107251940A CN 107251940 A CN107251940 A CN 107251940A CN 201710322334 A CN201710322334 A CN 201710322334A CN 107251940 A CN107251940 A CN 107251940A
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- Prior art keywords
- fructus lycii
- fresh fructus
- fresh
- antistaling agent
- controlled atmosphere
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- 238000004321 preservation Methods 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 37
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 51
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 31
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 26
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 22
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 19
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 19
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 19
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 13
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 13
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 13
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 13
- 239000001110 calcium chloride Substances 0.000 claims abstract description 13
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 13
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 13
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 13
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 13
- 239000011718 vitamin C Substances 0.000 claims abstract description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 235000002782 Foeniculum vulgare var dulce Nutrition 0.000 claims abstract description 9
- 229940072117 fennel extract Drugs 0.000 claims abstract description 9
- 238000004320 controlled atmosphere Methods 0.000 claims description 43
- 238000005538 encapsulation Methods 0.000 claims description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- 238000001035 drying Methods 0.000 claims description 18
- 229920001661 Chitosan Polymers 0.000 claims description 14
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 10
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 10
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 10
- 230000001737 promoting effect Effects 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 238000005057 refrigeration Methods 0.000 claims description 9
- 240000003183 Manihot esculenta Species 0.000 claims description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 8
- 239000006184 cosolvent Substances 0.000 claims description 5
- 244000241838 Lycium barbarum Species 0.000 abstract description 17
- 235000015459 Lycium barbarum Nutrition 0.000 abstract description 17
- 235000013399 edible fruits Nutrition 0.000 abstract description 9
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical group OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 abstract description 4
- 238000013461 design Methods 0.000 abstract description 3
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 3
- 239000007787 solid Substances 0.000 abstract description 3
- 239000011248 coating agent Substances 0.000 abstract description 2
- 238000000576 coating method Methods 0.000 abstract description 2
- 150000003625 trehaloses Chemical class 0.000 abstract description 2
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 241000208966 Polygala Species 0.000 description 4
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 4
- 229960004889 salicylic acid Drugs 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- HEILIGJNYTWOHU-UHFFFAOYSA-N ethanol 2-hydroxybenzoic acid Chemical compound CCO.OC(=O)C1=CC=CC=C1O HEILIGJNYTWOHU-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 208000016261 weight loss Diseases 0.000 description 1
- 230000004580 weight loss Effects 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
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- 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
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)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to postharvest technology of fruits and vegetables field, and in particular to a kind of edible antistaling agent and preservation method for fresh fructus lycii, includes the raw material components of following mass percent：0.01%~1% Tea Polyphenols, 0.05%~2% vitamin C, 0.05%~5% calcium chloride, 0.1%~10% citric acid, 0.005%~1% sweet fennel extract, 0.01%~1% galangal rhizome extract and 0.1% 15% trehaloses, remaining is water.A kind of edible antistaling agent and preservation method for fresh fructus lycii that the present invention is provided, composition of raw materials is reasonable in design, using edible coating antistaling agent and preservation method, greatly improve the hardness of medlar fresh fruit, reach the requirement of transport, secondly matrimony vine fruit color in whole storage is bright-coloured, carpopodium is emerald green, free from extraneous odour, and solid content is always maintained at very high level.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, and in particular to a kind of edible antistaling agent for fresh fructus lycii and fresh-keeping
Method.
Background technology
Lycium barbarum is a kind of tonic food of integration of drinking and medicinal herbs, and its fruit can be eaten raw and can make dry be used as medicine.Due to Chinese holly
Qi is a kind of small berries, and thin skin succulence, nutritive value is very high, and mildew easily occurs for fresh fruit, is softened, the problems such as brown stain,
Thus the storage fresh-keeping of medlar fresh fruit is a difficult problem of industry for a long time.
Existing frequently-used fruit preservation method is controlled atmosphere, chemical preservative and refrigeration etc., but single fresh-keeping
Method can not make the freshness date of matrimony vine reach the market demand at all, and chemical preservative is easy to make have residual in matrimony vine, shadow
Ring the health of matrimony vine, it is impossible to meet demand of the people to healthy food.
The simultaneously existing raw material components design for matrimony vine antistaling agent still has much room for improvement, still longer without fresh keeping time
And the good advantage of fresh-keeping effect, such as application publication number disclose a kind of medlar fresh fruit for CN106472662A patent of invention and protected
Fresh dose, and preparation method thereof and preservation method, its active component include salicylic acid and polygala water extract, wherein, the salicylic acid
Quality amount ratio with polygala water extract is (1-2):(1-18).It is preferred that the salicylic concentration is 2.5-10mg/mL；With/
Or, the concentration of the polygala water extract is 5-80mg/mL.Present invention also offers the preparation method of the antistaling agent, the side
Method includes：Salicylic acid is taken to add ethanol dissolving；Polygala water extract is taken to add distilled water dissolving；Merge salicylic acid ethanol solution and remote
Will water extract solution, constant volume is produced.The present invention additionally provides the method using the fresh-keeping medlar fresh fruit of the antistaling agent simultaneously, described
Preservation method includes：Medlar fresh fruit is eluted with the antistaling agent, you can.The method of the invention postharvest handling can effectively mitigate matrimony vine
Fresh fruit runs into disease during hot and humid environment during drying, extend fresh-keeping number of days, easy to operate, suitable for popularization and application.Should
Preservation method, only just for the mould rotten problem during matrimony vine drying, is not fresh-keeping for eating the long-term storage of matrimony vine raw；
In addition the matrimony vine obtained by the preservation method, its fruit color is not good while certain peculiar smell can be produced, and salicylic acid is changes
Preservative is learned, is not the Edible material of totally nontoxic.
As can be seen here, can be based on of the prior art not enough improved for fresh fructus lycii there is provided a kind of composition of raw materials
Edible antistaling agent and preservation method, make it on the basis of matrimony vine quality itself is not influenceed, meet people to healthy food
Demand, can making matrimony vine, protection fruit color is bright-coloured in whole storage, carpopodium is emerald green, free from extraneous odour, and solid content is high, fresh-keeping
Time is long, it is adaptable to transport for long-distance, as those skilled in the art's technical barrier urgently to be resolved hurrily.
The content of the invention
In order to solve the above-mentioned technical problem there is provided a kind of edible antistaling agent for fresh fruit matrimony vine and fresh-keeping side by the present invention
Method, composition of raw materials is reasonable in design, using edible coating antistaling agent and preservation method, greatly improves the hardness of medlar fresh fruit, makes
It reaches the requirement of transport, and secondly matrimony vine fruit color in whole storage is bright-coloured, carpopodium is emerald green, free from extraneous odour, solid content
Content is always maintained at very high level.
In order to reach above-mentioned technique effect, the present invention includes following technical scheme：
A kind of edible antistaling agent for fresh fructus lycii, includes the raw material components of following mass percent：0.01%~1%
It is Tea Polyphenols, 0.05%~2% vitamin C, 0.05%~5% calcium chloride, 0.1%~10% citric acid, 0.005%~1% small
Anise extract, 0.01%~5% galangal rhizome extract and 0.5%~5% trehalose, remaining is water.
Further, the raw material components of following mass percent are included：0.05%~0.3% Tea Polyphenols, 0.1%~
0.5% vitamin C, 0.1%~1.0% calcium chloride, 0.5%~3% citric acid, 0.01%~0.2% sweet fennel extract and
0.05%~2.0% galangal rhizome extract and 1%-3% trehaloses, remaining is water.
Further, the raw material components of following mass percent are included：0.1%~10% chitosan and/or 0.1%~
10% tapioca.
Further, the raw material components of following mass percent are included：0.5%~2.0% chitosan and/or 0.5%
~2.0% tapioca.
Further, the raw material components of following mass percent are included：0.5%~5% cosolvent.
Further, the molecular weight of described chitosan is 10,000~180,000.
A kind of preservation method for fresh fructus lycii, comprises the following steps：
Step one：Screen fresh fructus lycii：Select without the fresh fructus lycii for going rotten, being weighed wounded without breach, nothing；
Step 2：Fresh fructus lycii is pre-processed：Medlar fresh fruit is put into pre- freezer and carries out precooling, the fresh fructus lycii of pre- freezer is carried out
Cold wind is dried up, then ultraviolet-sterilization；
Step 3：Fresh fructus lycii Preservation Treatment：Step 2 fresh fructus lycii after pretreatment is taken, is coated to fresh fructus lycii surface above-mentioned
Edible antistaling agent；
Step 4：Controlled atmosphere is encapsulated：The fresh fructus lycii after Preservation Treatment is taken to adjust encapsulation through drying up laggard promoting the circulation of qi.
Further, when a length of 5~7min of the ultraviolet-sterilization.
Further, in the step 3, the temperature of precooling is 6 DEG C~8 DEG C, and relative humidity is 85%~95%, duration
For 5h~10h.
Further, the controlled atmosphere composition that controlled atmosphere is encapsulated in the step 4 includes the component of volumes below percentage：3%~
7% O2,5%~10% CO2 and 83%~92% N2；The encapsulation bottle encapsulated for controlled atmosphere is high density PP materials
Bottle.
Further, in addition to step 5, comprise the following steps：By controlled atmosphere encapsulation fresh fructus lycii as 0~5 DEG C of refrigeration.
Using above-mentioned technical proposal, including following beneficial effect：
(1), can be by the fresh-keeping of matrimony vine using the edible antistaling agent and preservation method for fresh fructus lycii in the present invention
Phase extends to 60 days；
(2) using being used in the present invention after the edible antistaling agent of fresh fructus lycii and preservation method, matrimony vine can be greatly improved
Hardness, solve matrimony vine hardness it is low, it is impossible to the problem of long-distance transport；
(3) the edible antistaling agent and preservation method safety non-toxic for fresh fructus lycii in the present invention, moreover it is possible to play certain
Health-care effect, medlar fresh fruit fruit color in whole storage is bright-coloured, carpopodium is emerald green, free from extraneous odour, without softening；
(4) edible antistaling agent of the invention can effectively prevent mildew problem of the medlar fresh fruit during preservation and freshness；
(5) the inventive method is not only applicable to medlar fresh fruit, is also suitable for some fruit for being difficult storage.
Embodiment
The present invention is described in further detail below by specific embodiment.
Embodiment one：A kind of edible antistaling agent for fresh fructus lycii, includes the raw material components of following mass percent：
0.01% Tea Polyphenols, 2% vitamin C, 0.05% calcium chloride, 10% citric acid, 0.005% sweet fennel extract, 5% galangal
Extract and 0.5% trehalose, remaining is water.
Above-mentioned each raw material components are mixed and produce edible antistaling agent.
A kind of preservation method for fresh fructus lycii, comprises the following steps：
Step one：Screen fresh fructus lycii：Select without the fresh fructus lycii for going rotten, being weighed wounded without breach, nothing；
Step 2：Fresh fructus lycii is pre-processed：Medlar fresh fruit is put into pre- freezer and carries out precooling, the fresh fructus lycii of pre- freezer is carried out
Cold wind is dried up, then ultraviolet-sterilization；
Step 3：Fresh fructus lycii Preservation Treatment：Step 2 fresh fructus lycii after pretreatment is taken, is coated to fresh fructus lycii surface above-mentioned
Edible antistaling agent；
Step 4：Controlled atmosphere is encapsulated：The fresh fructus lycii after Preservation Treatment is taken to adjust encapsulation through drying up laggard promoting the circulation of qi.
Embodiment two：A kind of edible antistaling agent for fresh fructus lycii, includes the raw material components of following mass percent：
0.05% Tea Polyphenols, 10% chitosan, 0.1% vitamin C, 1.0% calcium chloride, 0.5% citric acid, 0.2% fennel seeds are extracted
Thing, 0.05% galangal rhizome extract and 2% trehalose, remaining is water.
Above-mentioned each raw material components are mixed and produce edible antistaling agent.
A kind of preservation method for fresh fructus lycii, comprises the following steps：
Step one：Screen fresh fructus lycii：Select without the fresh fructus lycii for going rotten, being weighed wounded without breach, nothing；
Step 2：Fresh fructus lycii is pre-processed：The fresh fructus lycii after screening is taken to carry out ultraviolet-sterilization after being dried up through cold wind；
Step 3：Fresh fructus lycii Preservation Treatment：Medlar fresh fruit is put into pre- freezer and carries out precooling, the fresh fructus lycii of pre- freezer is entered
Row cold wind is dried up, then ultraviolet-sterilization；
Step 4：Controlled atmosphere is encapsulated：The fresh fructus lycii after Preservation Treatment is taken to adjust encapsulation through drying up laggard promoting the circulation of qi；
Step 5：By controlled atmosphere encapsulation fresh fructus lycii as 0~5 DEG C of refrigeration.The controlled atmosphere composition that controlled atmosphere is encapsulated in the step 5
Include the component of volumes below percentage：6% O2, 9% CO2With 85% N2；It is described to be for the encapsulation bottle that controlled atmosphere is encapsulated
High density PP materials bottle.
Embodiment three：A kind of edible antistaling agent for fresh fructus lycii, includes the raw material components of following mass percent：
0.05% Tea Polyphenols, 2.0% tapioca, 0.1% vitamin C, 1.0% calcium chloride, 0.5% citric acid, 0.2% fennel seeds carry
Thing, 0.05% galangal rhizome extract and 3% trehalose are taken, remaining is water.
Above-mentioned each raw material components are mixed and produce edible antistaling agent.
A kind of preservation method for fresh fructus lycii, comprises the following steps：
Step one：Screen fresh fructus lycii：Select without the fresh fructus lycii for going rotten, being weighed wounded without breach, nothing；
Step 2：Fresh fructus lycii is pre-processed：The fresh fructus lycii after screening is taken to carry out ultraviolet-sterilization after being dried up through cold wind；
Step 3：Fresh fructus lycii Preservation Treatment：Medlar fresh fruit is put into pre- freezer and carries out precooling, the temperature of precooling is 8 DEG C, phase
Be 85% to humidity, when a length of 10h, the fresh fructus lycii of pre- freezer is subjected to cold wind drying, then ultraviolet-sterilization；
Step 4：Controlled atmosphere is encapsulated：The fresh fructus lycii after Preservation Treatment is taken to adjust encapsulation through drying up laggard promoting the circulation of qi；
Step 5：By controlled atmosphere encapsulation fresh fructus lycii as 0~5 DEG C of refrigeration.
When a length of 5~7min of the ultraviolet-sterilization.
The controlled atmosphere composition that controlled atmosphere is encapsulated in the step 5 includes the component of volumes below percentage：7% O2, 10%
CO2With 83% N2；Described is high density PP materials bottle for the encapsulation bottle that controlled atmosphere is encapsulated.
Example IV：A kind of edible antistaling agent for fresh fructus lycii, includes the raw material components of following mass percent：
0.05% Tea Polyphenols, 2.0% tapioca, 0.1% vitamin C, 1.0% calcium chloride, 0.5% citric acid, 0.2% fennel seeds carry
Thing, 0.05% galangal rhizome extract and 1% trehalose are taken, remaining is water.The molecular weight of described chitosan is 10,000~180,000.
Above-mentioned each raw material components are mixed and produce edible antistaling agent.
A kind of preservation method for fresh fructus lycii, comprises the following steps：
Step one：Screen fresh fructus lycii：Select without the fresh fructus lycii for going rotten, being weighed wounded without breach, nothing；
Step 2：Fresh fructus lycii is pre-processed：Medlar fresh fruit is put into pre- freezer and carries out precooling, the temperature of precooling is 7 DEG C, relatively
Humidity is 90%, when a length of 8h, the fresh fructus lycii of pre- freezer is subjected to cold wind drying, then ultraviolet-sterilization；
Step 3：Fresh fructus lycii Preservation Treatment：Step 2 fresh fructus lycii after pretreatment is taken, is coated to fresh fructus lycii surface above-mentioned
Edible antistaling agent；
Step 4：Controlled atmosphere is encapsulated：The fresh fructus lycii after Preservation Treatment is taken to adjust encapsulation through drying up laggard promoting the circulation of qi；
Step 5：By controlled atmosphere encapsulation fresh fructus lycii as 0~5 DEG C of refrigeration.
When a length of 5~7min of the ultraviolet-sterilization.
The controlled atmosphere composition that controlled atmosphere is encapsulated in the step 4 includes the component of volumes below percentage：5% O2, 7%
CO2With 88% N2；Described is high density PP materials bottle for the encapsulation bottle that controlled atmosphere is encapsulated.
Embodiment five：A kind of edible antistaling agent for fresh fructus lycii, includes the raw material components of following mass percent：
0.2% Tea Polyphenols, 2% chitosan, 1.0% tapioca, 0.3% vitamin C, 0.5% calcium chloride, 1.5% citric acid, 2%
Cosolvent, 0.12% sweet fennel extract and 1.0% galangal rhizome extract and 1.5% trehalose, remaining is water.
The molecular weight of described chitosan is 10,000~180,000.
Above-mentioned each raw material components are mixed and produce edible antistaling agent.
A kind of preservation method for fresh fructus lycii, comprises the following steps：
Step one：Screen fresh fructus lycii：Select without the fresh fructus lycii for going rotten, being weighed wounded without breach, nothing；
Step 2：Fresh fructus lycii is pre-processed：Medlar fresh fruit is put into pre- freezer and carries out precooling, the temperature of precooling is 7 DEG C, relatively
Humidity is 92%, when a length of 7h, the fresh fructus lycii of pre- freezer is subjected to cold wind drying, then ultraviolet-sterilization；
Step 3：Fresh fructus lycii Preservation Treatment：Step 2 fresh fructus lycii after pretreatment is taken, is coated to fresh fructus lycii surface above-mentioned
Edible antistaling agent；
Step 4：Controlled atmosphere is encapsulated：The fresh fructus lycii after Preservation Treatment is taken to adjust encapsulation through drying up laggard promoting the circulation of qi；
Step 5：By controlled atmosphere encapsulation fresh fructus lycii as 0~5 DEG C of refrigeration.
When a length of 5~7min of the ultraviolet-sterilization.
The controlled atmosphere composition that controlled atmosphere is encapsulated in the step 4 includes the component of volumes below percentage：5% O2, 8%
CO2With 87% N2；Described is high density PP materials bottle for the encapsulation bottle that controlled atmosphere is encapsulated.
Embodiment six：A kind of edible antistaling agent for fresh fructus lycii, includes the raw material components of following mass percent：
0.3% Tea Polyphenols, 0.5% tapioca, 0.5% vitamin C, 0.1% calcium chloride, 3% citric acid, 0.5% cosolvent,
0.2% sweet fennel extract, 0.05% galangal rhizome extract and 1% trehalose, remaining is water.The molecular weight of described chitosan
For 10,000~180,000.The molecular weight of described chitosan is 10,000~180,000.
Above-mentioned each raw material components are mixed and produce edible antistaling agent.
A kind of preservation method for fresh fructus lycii, comprises the following steps：
Step one：Screen fresh fructus lycii：Select without the fresh fructus lycii for going rotten, being weighed wounded without breach, nothing；
Step 2：Fresh fructus lycii is pre-processed：Medlar fresh fruit is put into pre- freezer and carries out precooling, the temperature of precooling is 6 DEG C, relatively
Humidity is 95%, when a length of 5h, the fresh fructus lycii of pre- freezer is subjected to cold wind drying, then ultraviolet-sterilization；
Step 3：Fresh fructus lycii Preservation Treatment：Step 2 fresh fructus lycii after pretreatment is taken, is coated to fresh fructus lycii surface above-mentioned
Edible antistaling agent；
Step 4：Controlled atmosphere is encapsulated：The fresh fructus lycii after Preservation Treatment is taken to adjust encapsulation through drying up laggard promoting the circulation of qi；
Step 5：By controlled atmosphere encapsulation fresh fructus lycii as 0~5 DEG C of refrigeration.
When a length of 5~7min of the ultraviolet-sterilization.
The controlled atmosphere composition that controlled atmosphere is encapsulated in the step 4 includes the component of volumes below percentage：3% O2, 5%
CO2With 92% N2；Described is high density PP materials bottle for the encapsulation bottle that controlled atmosphere is encapsulated.
Embodiment seven：A kind of edible antistaling agent for fresh fructus lycii, includes the raw material components of following mass percent：
0.3% Tea Polyphenols, 0.1% chitosan, 0.5% vitamin C, 0.1% calcium chloride, 3% citric acid, 0.5% cosolvent,
0.2% sweet fennel extract, 0.05% galangal rhizome extract and 1.5% trehalose, remaining is water.The molecule of described chitosan
Measure as 10,000~180,000.
Above-mentioned each raw material components are mixed and produce edible antistaling agent.
A kind of preservation method for fresh fructus lycii, comprises the following steps：
Step one：Screen fresh fructus lycii：Select without the fresh fructus lycii for going rotten, being weighed wounded without breach, nothing；
Step 2：Fresh fructus lycii is pre-processed：Medlar fresh fruit is put into pre- freezer and carries out precooling, the temperature of precooling is 7 DEG C, relatively
Humidity is 85%, when a length of 6h, the fresh fructus lycii of pre- freezer is subjected to cold wind drying, then ultraviolet-sterilization；
Step 3：Fresh fructus lycii Preservation Treatment：Step 2 fresh fructus lycii after pretreatment is taken, is coated to fresh fructus lycii surface above-mentioned
Edible antistaling agent；
Step 4：Controlled atmosphere is encapsulated：The fresh fructus lycii after Preservation Treatment is taken to adjust encapsulation through drying up laggard promoting the circulation of qi；
Step 5：By controlled atmosphere encapsulation fresh fructus lycii as 0~5 DEG C of refrigeration.
When a length of 5~7min of the ultraviolet-sterilization.
The controlled atmosphere composition that controlled atmosphere is encapsulated in the step 4 includes the component of volumes below percentage：3% O2, 10%
CO2With 83% N2；Described is high density PP materials bottle for the encapsulation bottle that controlled atmosphere is encapsulated.
Embodiment eight：A kind of edible antistaling agent for fresh fructus lycii, includes the raw material components of following mass percent：
1% Tea Polyphenols, 0.05% vitamin C, 5% calcium chloride, 0.1% citric acid, 1% sweet fennel extract, 0.01% galangal are carried
Thing and 5% trehalose are taken, remaining is water.
Above-mentioned each raw material components are mixed and produce edible antistaling agent.
A kind of preservation method for fresh fructus lycii, comprises the following steps：
Step one：Screen fresh fructus lycii：Select without the fresh fructus lycii for going rotten, being weighed wounded without breach, nothing；
Step 2：Fresh fructus lycii is pre-processed：Medlar fresh fruit is put into pre- freezer and carries out precooling, the temperature of precooling is 6 DEG C, relatively
Humidity is 85%, when a length of 9h, the fresh fructus lycii of pre- freezer is subjected to cold wind drying, then ultraviolet-sterilization；
Step 3：Fresh fructus lycii Preservation Treatment：Step 2 fresh fructus lycii after pretreatment is taken, is coated to fresh fructus lycii surface above-mentioned
Edible antistaling agent；
Step 4：Controlled atmosphere is encapsulated：The fresh fructus lycii after Preservation Treatment is taken to adjust encapsulation through drying up laggard promoting the circulation of qi.
Embodiment one is to the fresh-keeping effect test experience of embodiment eight：
Experimental method：The edible antistaling agent for fresh fructus lycii described in embodiment one to embodiment eight is carried out respectively dilute
Release；Take it is fresh win and fresh fructus lycii through screening carries out fresh-keeping experiment, using the fresh-keeping side described in embodiment one to embodiment eight
Method is handled.
Test component：Example one to embodiment eight as experimental group one to experimental group eight, at commercial anticorrosive antistaling agent
Manage as experimental comparison group, the fresh fructus lycii that any antistaling agent processing is not carried out is used as blank control group.
After 10 days, the healthy fruit and weight-loss ratio of experimental group and blank control group through processing are measured.Result of the test is shown in Table 1 institute
Show：
The embodiment one of table 1 is to the fresh-keeping effect test experience of embodiment eight
From the data in table 1, it can be seen that embodiment five is preferred embodiment, and the present embodiment and commercially available fruit and vegetable preserving antistaling agent phase
Than fresh-keeping effect is more preferably.
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.Within the spirit and principles of the invention, that is made any repaiies
Change, equivalent substitution, improvement etc., should be included in the scope of the protection.
Claims (10)
1. a kind of edible antistaling agent for fresh fructus lycii, it is characterised in that include the raw material components of following mass percent：
0.01%~1% Tea Polyphenols, 0.05%~2% vitamin C, 0.05%~5% calcium chloride, 0.1%~10% citric acid,
0.005%~1% sweet fennel extract, 0.01%~5% galangal rhizome extract and 0.5%~5% trehalose, remaining is water.
2. the edible antistaling agent according to claim 1 for fresh fructus lycii, it is characterised in that including following quality percentage
Several raw material components：0.05%~0.3% Tea Polyphenols, 0.1%~0.5% vitamin C, 0.1%~1.0% calcium chloride, 0.5%
~3% citric acid, 0.01%~0.2% sweet fennel extract, 0.05%~2.0% galangal rhizome extract and 1%~3% marine alga
Sugar, remaining is water.
3. the edible antistaling agent according to claim 1 for fresh fructus lycii, it is characterised in that also including following quality hundred
The raw material components of fraction：0.1%~10% chitosan and/or 0.1%~10% tapioca.
4. the edible antistaling agent according to claim 3 for fresh fructus lycii, it is characterised in that also including following quality hundred
The raw material components of fraction：0.5%~2.0% chitosan and/or 0.5%~2.0% tapioca.
5. the edible antistaling agent for fresh fructus lycii according to claim 3 or 4, it is characterised in that also including following matter
Measure the raw material components of percentage：0.5%~5% cosolvent.
6. the edible antistaling agent for fresh fructus lycii according to claim 3 or 4, it is characterised in that described chitosan
Molecular weight be 10,000~180,000.
7. a kind of preservation method for fresh fructus lycii, it is characterised in that comprise the following steps：
Step one：Screen fresh fructus lycii：Select without the fresh fructus lycii for going rotten, being weighed wounded without breach, nothing；
Step 2：Fresh fructus lycii is pre-processed：Medlar fresh fruit is put into pre- freezer and carries out precooling, the fresh fructus lycii of pre- freezer is subjected to cold wind
Dry up, then ultraviolet-sterilization；
Step 3：Fresh fructus lycii Preservation Treatment：Step 2 fresh fructus lycii after pretreatment is taken, claim is coated to fresh fructus lycii surface
Edible antistaling agent described in 1~6 any one；
Step 4：Controlled atmosphere is encapsulated：The fresh fructus lycii after Preservation Treatment is taken to adjust encapsulation through drying up laggard promoting the circulation of qi.
8. a kind of preservation method for fresh fructus lycii according to claim 7, it is characterised in that the ultraviolet-sterilization when
A length of 5~7min.
9. the preservation method according to claim 7 for fresh fructus lycii, it is characterised in that in the step 3, precooling
Temperature be 6 DEG C~8 DEG C, relative humidity be 85%~95%, when a length of 5h~10h；The controlled atmosphere that controlled atmosphere is encapsulated in the step 4
Composition includes the component of volumes below percentage：3%~7% O2, 5%~10% CO2With 83%~92% N2；It is described
It is high density PP materials bottle for the encapsulation bottle that controlled atmosphere is encapsulated.
10. the preservation method according to claim 7 for fresh fructus lycii, it is characterised in that also including step 5, including with
Lower step：By controlled atmosphere encapsulation fresh fructus lycii as 0~5 DEG C of refrigeration.
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