CN107258900A - The fruit of Chinese magnoliavine and guar gum compelx coating cherry and tomato antistaling agent and its preservation method - Google Patents
The fruit of Chinese magnoliavine and guar gum compelx coating cherry and tomato antistaling agent and its preservation method Download PDFInfo
- Publication number
- CN107258900A CN107258900A CN201710605048.9A CN201710605048A CN107258900A CN 107258900 A CN107258900 A CN 107258900A CN 201710605048 A CN201710605048 A CN 201710605048A CN 107258900 A CN107258900 A CN 107258900A
- Authority
- CN
- China
- Prior art keywords
- fruit
- cherry
- tomato
- guar gum
- chinese magnoliavine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 68
- 235000019693 cherries Nutrition 0.000 title claims abstract description 68
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 67
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 66
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 59
- 239000011248 coating agent Substances 0.000 title claims abstract description 47
- 240000006079 Schisandra chinensis Species 0.000 title claims abstract description 36
- 229920002907 Guar gum Polymers 0.000 title claims abstract description 34
- 238000000576 coating method Methods 0.000 title claims abstract description 34
- 239000000665 guar gum Substances 0.000 title claims abstract description 34
- 235000010417 guar gum Nutrition 0.000 title claims abstract description 34
- 229960002154 guar gum Drugs 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000004321 preservation Methods 0.000 title claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 title description 57
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000003860 storage Methods 0.000 claims abstract description 17
- 239000006286 aqueous extract Substances 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 7
- 241000227653 Lycopersicon Species 0.000 claims abstract 10
- 239000010408 film Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 35
- 208000016261 weight loss Diseases 0.000 abstract description 12
- 230000004580 weight loss Effects 0.000 abstract description 12
- 239000007787 solid Substances 0.000 abstract description 7
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 abstract description 5
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 abstract description 5
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000003111 delayed effect Effects 0.000 abstract description 3
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 description 23
- 239000007788 liquid Substances 0.000 description 21
- 230000002335 preservative effect Effects 0.000 description 20
- 239000002131 composite material Substances 0.000 description 19
- 235000011187 glycerol Nutrition 0.000 description 15
- 241000196324 Embryophyta Species 0.000 description 12
- 238000000605 extraction Methods 0.000 description 11
- 235000012055 fruits and vegetables Nutrition 0.000 description 10
- 102000003992 Peroxidases Human genes 0.000 description 8
- 108040007629 peroxidase activity proteins Proteins 0.000 description 8
- 238000012545 processing Methods 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- 244000046052 Phaseolus vulgaris Species 0.000 description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 7
- 102000019197 Superoxide Dismutase Human genes 0.000 description 7
- 108010012715 Superoxide dismutase Proteins 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 150000004676 glycans Chemical class 0.000 description 6
- 229920001282 polysaccharide Polymers 0.000 description 6
- 239000005017 polysaccharide Substances 0.000 description 6
- 241000522254 Cassia Species 0.000 description 5
- 102000016938 Catalase Human genes 0.000 description 5
- 108010053835 Catalase Proteins 0.000 description 5
- 241000219112 Cucumis Species 0.000 description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 5
- 241000830535 Ligustrum lucidum Species 0.000 description 5
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- 239000003292 glue Substances 0.000 description 5
- 230000009467 reduction Effects 0.000 description 5
- 229920001285 xanthan gum Polymers 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 4
- 238000003306 harvesting Methods 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 239000012452 mother liquor Substances 0.000 description 4
- 230000002787 reinforcement Effects 0.000 description 4
- 230000004044 response Effects 0.000 description 4
- 230000000630 rising effect Effects 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 240000008886 Ceratonia siliqua Species 0.000 description 3
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 150000002314 glycerols Chemical class 0.000 description 3
- 238000010422 painting Methods 0.000 description 3
- 239000000419 plant extract Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 239000004155 Chlorine dioxide Substances 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 244000070646 Solanum topiro Species 0.000 description 2
- 235000018256 Solanum topiro Nutrition 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- YTPLMLYBLZKORZ-UHFFFAOYSA-N Thiophene Chemical compound C=1C=CSC=1 YTPLMLYBLZKORZ-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000019398 chlorine dioxide Nutrition 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000013642 negative control Substances 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- 239000013641 positive control Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 230000000241 respiratory effect Effects 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- -1 sucrose ester Chemical class 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- CCBICDLNWJRFPO-UHFFFAOYSA-N 2,6-dichloroindophenol Chemical compound C1=CC(O)=CC=C1N=C1C=C(Cl)C(=O)C(Cl)=C1 CCBICDLNWJRFPO-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000123650 Botrytis cinerea Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 102000004317 Lyases Human genes 0.000 description 1
- 108090000856 Lyases Proteins 0.000 description 1
- 229930182764 Polyoxin Natural products 0.000 description 1
- 239000005820 Prochloraz Substances 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 238000002479 acid--base titration Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- RJGDLRCDCYRQOQ-UHFFFAOYSA-N anthrone Chemical compound C1=CC=C2C(=O)C3=CC=CC=C3CC2=C1 RJGDLRCDCYRQOQ-UHFFFAOYSA-N 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- OIPMQULDKWSNGX-UHFFFAOYSA-N bis[[ethoxy(oxo)phosphaniumyl]oxy]alumanyloxy-ethoxy-oxophosphanium Chemical compound [Al+3].CCO[P+]([O-])=O.CCO[P+]([O-])=O.CCO[P+]([O-])=O OIPMQULDKWSNGX-UHFFFAOYSA-N 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- NKLPQNGYXWVELD-UHFFFAOYSA-M coomassie brilliant blue Chemical compound [Na+].C1=CC(OCC)=CC=C1NC1=CC=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C=CC(=CC=2)N(CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=C1 NKLPQNGYXWVELD-UHFFFAOYSA-M 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 125000005909 ethyl alcohol group Chemical group 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 244000039328 opportunistic pathogen Species 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- YEBIHIICWDDQOL-YBHNRIQQSA-N polyoxin Polymers O[C@@H]1[C@H](O)[C@@H](C(C=O)N)O[C@H]1N1C(=O)NC(=O)C(C(O)=O)=C1 YEBIHIICWDDQOL-YBHNRIQQSA-N 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- TVLSRXXIMLFWEO-UHFFFAOYSA-N prochloraz Chemical compound C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl TVLSRXXIMLFWEO-UHFFFAOYSA-N 0.000 description 1
- QXJKBPAVAHBARF-BETUJISGSA-N procymidone Chemical compound O=C([C@]1(C)C[C@@]1(C1=O)C)N1C1=CC(Cl)=CC(Cl)=C1 QXJKBPAVAHBARF-BETUJISGSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
- 229930192474 thiophene Natural products 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- 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
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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A kind of fruit of Chinese magnoliavine and guar gum compelx coating cherry and tomato antistaling agent and its preservation method, the antistaling agent by fruit of Chinese magnoliavine Aqueous extracts, guar gum, help film edible glycerol and water to constitute, wherein, fruit of Chinese magnoliavine Aqueous extracts mass-volume concentration is 0.08 0.12g/mL, guar gum mass-volume concentration is 0.0085 0.0105g/mL, and edible glycerol volumetric concentration is 1.40 1.70%.After cherry and tomato is plucked, 1.80 2.40min are soaked using this antistaling agent, naturally it is fitted into after drying in freshness protection package, it is placed in preference temperature and the storage of humidity lower open mouth, the rotting rate and weight-loss ratio of cherry and tomato can be significantly reduced, and Cherry Tomato Fruit respiration can be significantly inhibited, soluble solid content, organic acid content, soluble sugar content, the soluble protein content of fruit are effectively kept, the nutritional ingredient of cherry and tomato is preferably kept；The content of MDA in fruit cell can also be reduced, activity POD, SOD, CAT, PAL higher in fruit is preferably kept, cherry and tomato body resistance is improved, effective delayed fruit rots, so as to play fresh-keeping effect.
Description
Technical field
The present invention relates to a kind of composite coating preservative, more particularly to a kind of compound painting for cherry and tomato post-harvest fresh-keeping
Film antistaling agent, and in particular to a kind of fruit of Chinese magnoliavine and guar gum composite coating preservative, and cherry and tomato use the antistaling agent
For fresh-keeping preservation method.
Background technology
During cherry and tomato postharvest storage, because respiration, transpiration, ethylene concentration, reserve temperature, machinery are damaged
The factors such as wound, the infringement of pathogenic microorganism cause fruits and vegetables body to occur the biochemical reactions of a series of complex, if entering not in time
Row fresh-retaining preserving, the easy aging of cherry and tomato rots, produces the change such as disease, its nutritional ingredient is changed, economical
Loss is serious.
The fresh-keeping main use chemical method of traditional cherry and tomato postharvest storage and physical method, such as SYP-Z048, cloves
The chemical preservatives such as phenol, Prochloraz, procymidone, polyoxin B are to both diseases of cherry and tomato the pathogen of Botrytis cinerea and alternaric bacteria
Opportunistic pathogen has stronger fungistatic effect, can substantially reduce cherry and tomato and adopt sequela rate, reduces postharvest decay loss, extends storage period
Deng, but chemical preservative is to directly act on fruit and vegetable surfaces, when postharvest fruit and vegetable is directly eaten, causes the chemical preservative of residual
Into human body, certain harm is produced to health, while pathogen can be made to develop immunity to drugs.Physical method has temperature control storage side
Method, air conditioned storage method, microwave radiation storage technique etc., because up-front investment cost is high, cumbersome, influence quality etc.
Reason is only applied in Some Fruits.
In recent years, biological preservation gradually grew up, such as plant source preservative, coating antistaling agent.Plant extraction liquid by
In less stable, the limitation such as water is insoluble in, still without commercially large-scale use.Coating antistaling agent, at present existing portion
Point Chinese patent literature is disclosed, such as：200610073455.1, it uses guar gum, sucrose ester, carragheen, calcium chloride, thiophene bacterium
Spirit and aliette prepare coating antistaling agent；98110567.X is making fruit and vegetable coating antistaling agent by raw material of chitosan；
03132342.1 is to make vegetable and fruit coating antistaling agent with monoglyceride, sucrose ester and plant polyose glue；200910068950.7
It is making coating antistaling agent by primary raw material of pulullan polysaccharide, water fruits and vegetables, edible mushroom is carried out fresh-keeping.Those films are protected
Fresh dose has certain fresh-keeping effect to fruit and vegetable, but be not with natural botanical extraction liquid and edible film forming agent it is compound and
Into.And though 201410341107.2 are made compound painting with sodium carboxymethylcellulose and plant extraction liquid Tea Polyphenols with glacial acetic acid compounding
Film antistaling agent, but do not refer to that the use natural botanical extraction liquid fruit of Chinese magnoliavine is combined into film with edibility film forming agent guar gum
Antistaling agent carries out fresh-keeping after being adopted to cherry and tomato.
The content of the invention
The purpose of the present invention is：For above-mentioned the deficiencies in the prior art, there is provided a kind of fruit of Chinese magnoliavine and the compound painting of guar gum
Film cherry and tomato antistaling agent, while providing the compelx coating cherry and tomato antistaling agent is used for the preservation method of cherry and tomato.
For up to above-mentioned purpose, the technical solution adopted in the present invention is：A kind of fruit of Chinese magnoliavine and guar gum compelx coating cherry
Peach tomato pr eservation agent, the antistaling agent by fruit of Chinese magnoliavine Aqueous extracts, guar gum, help film edible glycerol and water to constitute, wherein, the five tastes
Sub- Aqueous extracts mass-volume concentration is 0.08-0.12g/mL, and guar gum mass-volume concentration is 0.0085-0.0105g/mL,
Edible glycerol volumetric concentration is 1.40-1.70%.
Further, fruit of Chinese magnoliavine Aqueous extracts mass-volume concentration is 0.10g/mL, guar gum mass body in above-mentioned antistaling agent
Product concentration is 0.0095g/mL, and edible glycerol volumetric concentration is 1.55%.
The preparation method of composite coating preservative of the present invention is：The fruit of Chinese magnoliavine is taken, 40 mesh were crushed, added in Fructus Schisandrae Chinensis powder
Enter water, ultrasonic wave added soaks 2 hours, heating is boiled to boiling, is filtered after keeping boiling 20 minutes with sterile gauze, is centrifuged, is taken
Clear liquid, obtains fruit of Chinese magnoliavine Aqueous extracts；Melon bean gum dry powder, edible glycerol and the water weighed is added in the supernatant, 60 are placed in
DEG C water-bath, stirring makes melon bean gum dry powder and glycerine be sufficiently mixed dissolving, and finally add water constant volume, makes fruit of Chinese magnoliavine water in the antistaling agent
Extract mass-volume concentration is 0.08-0.12g/mL, and guar gum mass-volume concentration is 0.0085-0.0105g/mL, is eaten
Glycerine volumetric concentration is 1.40-1.70%.
The composite coating preservative of the present invention is used for the fresh-keeping method of cherry and tomato：It is after cherry and tomato is plucked, to use
The fruit of Chinese magnoliavine of the present invention soaks 1.80-2.40min with guar gum compelx coating cherry and tomato antistaling agent, loads after drying naturally
In freshness protection package, be placed in temperature be 24-26 DEG C, humidity be the storage of 83-87% conditions lower open mouth.
The present invention is with the fruit of Chinese magnoliavine, fruit of glossy privet plant Aqueous extracts and Chinese cassia tree alcohol extract and pulullan polysaccharide, xanthans, cluster bean
Glue, carob glue edible film forming agent be examination supply raw material, take infusion method, using cherry and tomato adopt rear weight-loss ratio and rotting rate as
Evaluation index, is filtered out to the preferable plant extraction liquid of cherry and tomato fresh-keeping effect and edible film forming agent.In single factor experiment
On the basis of, choose plant extraction liquid concentration, film forming agent concentration, help film concentration, soak time to be independent variable, protected with weighted comprehensive
Fresh index is response, optimizes plant extraction liquid and film forming agent composite coating preservative with response phase method, studies it to cherry
Tomato adopts the fresh-keeping effect in storage under rear normal temperature (25 DEG C).As a result show：The composite coating preservative energy pole of the present invention
The rotting rate and weight-loss ratio of cherry and tomato are significantly reduced, and Cherry Tomato Fruit respiration can be significantly inhibited, is effectively kept
Soluble solid content, organic acid content, soluble sugar content, the soluble protein content of fruit, can preferably keep cherry
The nutritional ingredient of peach tomato；MDA in fruit cell (MDA) content can also be reduced, preferably keep fruit in POD,
SOD, CAT, PAL higher activity, can effectively improve cherry and tomato body resistance, and effective delayed fruit rots, so as to rise
To fresh-keeping effect.
Brief description of the drawings
Fig. 1 is influence of the compelx coating agent antistaling agent of the present invention to cherry and tomato postharvest decay rate.
Fig. 2 is the influence that compelx coating agent antistaling agent of the present invention adopts rear weight-loss ratio to cherry and tomato.
Fig. 3 is the influence that compelx coating agent antistaling agent of the present invention adopts rear MDA contents to cherry and tomato.
Fig. 4 is the influence that compelx coating agent antistaling agent of the present invention adopts rear respiratory intensity to cherry and tomato.
Fig. 5 is the influence that compelx coating agent antistaling agent of the present invention adopts rear total Soluble Sugar to cherry and tomato.
Fig. 6 is the influence that compelx coating agent antistaling agent of the present invention adopts rear titratable acid content to cherry and tomato.
Fig. 7 is the influence that compelx coating agent antistaling agent of the present invention adopts rear soluble protein content to cherry and tomato.
Fig. 8 is the influence that compelx coating agent antistaling agent of the present invention adopts rear Vc contents to cherry and tomato.
Fig. 9 is the influence that compelx coating agent antistaling agent of the present invention adopts rear soluble solid content to cherry and tomato.
Figure 10 is the influence that compelx coating agent antistaling agent of the present invention adopts rear POD activity to cherry and tomato.
Figure 11 is the influence that compelx coating agent antistaling agent of the present invention adopts rear SOD activity to cherry and tomato.
Figure 12 is the influence that compelx coating agent antistaling agent of the present invention adopts rear CAT activity to cherry and tomato.
Figure 13 is the influence that compelx coating agent antistaling agent of the present invention adopts rear PAL activity to cherry and tomato.
Embodiment
Chinese cassia tree used, the fruit of glossy privet, the fruit of Chinese magnoliavine, xanthans, pulullan polysaccharide, guar gum, long beans in example below
Angle glue etc. is commercial products；Experiment cherry and tomato used is to pluck " ten thousand is purplish red " product in Agricultural University Of Hunan proving ground
Kind, select that hardness is big, fruit shape is in the same size, have no mechanical damage, Cherry Tomato Fruit of the no disease and pests harm with carpopodium is examination material, buying
Laboratory is transported back immediately afterwards to be tested.
The preparation and optimization of the composite coating preservative of embodiment 1
The preparation of 1.1 plant extraction liquid mother liquors
Weigh Chinese cassia tree 50.00g and crushed 40 mesh, be put into 1000mL beakers, add 250mL absolute ethyl alcohols in 60 DEG C of water
1h is bathed, suction filtration is depressurized, with Rotary Evaporators concentration and recovery ethanol, the dissolving of the EtOH Sonicates of 10mL 50% is added, adds water and be settled to
100mL, that is, be made mass-volume concentration for 0.50g/mL Chinese cassia tree extract solution mother liquors, and sealing is saved backup under the conditions of being put into 4 DEG C,
Respective concentration is diluted to when using.
The 30.00g fruit of glossy privets and the fruit of Chinese magnoliavine are weighed respectively, 40 mesh were crushed, and are respectively put into 1000mL beakers and are added 150mL
Water, ultrasonic wave added immersion 2h, is boiled with electric furnace and is filtered after rising with sterile gauze within 20 minutes, 4000r/min is centrifuged 10 minutes, is taken
Clear liquid is settled to 50mL, that is, mass-volume concentration is respectively prepared for 0.60g/mL fruit of glossy privet extract solution mother liquors and mass-volume concentration
For 0.60g/mL Fructus Schisandrae Chinensis extractive solution mother liquors, sealing saves backup under the conditions of being put into 4 DEG C, respective concentration is diluted to when using.
The preparation of 1.2 film forming agent mother liquors
Film forming agent xanthans, pulullan polysaccharide, guar gum and carob rubber powder end 15.00g are weighed respectively, are put into
In 1000mL beaker, 400mL water is added, in 60 DEG C of water-bath half an hour, is stirred continuously, make after it fully dissolves, to be settled to
500mL, is respectively prepared film forming agent xanthans, pulullan polysaccharide, guar gum and long beans that mass-volume concentration is 0.03g/mL
Angle sol solution mother liquor, sealing, saves backup under the conditions of being put into 4 DEG C, respective concentration is diluted to when using.
The preparation of 1.3 composite coating preservatives
A certain amount of plant extraction liquid mother liquor is mixed with a certain amount of film forming agent mother liquor and a certain amount of edible glycerol, then diluted
To respective concentration, with reinforcement electric blender high-speed stirred, the homogeneous processing of ultrasound makes it be sufficiently mixed uniformly.
1.4 cherry and tomato processing methods
The sample liquid prepared is soaked into cherry and tomato 1.00min, is fitted into after drying naturally in freshness protection package, it is 25 to be placed in temperature
DEG C, humidity be 85% condition lower open mouth storage.Every group of 40 cherry and tomatos, if three groups parallel.16th day, determine cherry and tomato phase
Close index.Negative control group：It is without any processing, it is set to blank control group 1 (CK1)；Clear water processing, is set to blank control group 2
(CK2).Positive controls：The processing of 1.00g/L chlorine dioxide fresh-keeping liquid, is set to positive group.
1.5 plant extraction liquid species are screened
The Chinese cassia tree of 1.1 preparations, the fruit of glossy privet, the Plant Extracts mother liquor of the fruit of Chinese magnoliavine three are configured to mass-volume concentration respectively
For 0.10g/mL sample liquid, cherry and tomato is handled according to 1.4 method, the preferable vegetable material of fresh-keeping effect is filtered out.As a result
Referring to table 1 below.
Influence (16d) of the Plant Extracts of table 13 to cherry and tomato weight-loss ratio and rotting rate
Note:Data are the average value of 3 repetitions in table, and the different letters of same column represent significant difference P<0.05.
The screening of 1.6 film forming agent species
Pulullan polysaccharide, guar gum, four kinds of film forming agent mother liquors of carob glue and xanthans that 1.2 are prepared are prepared respectively
Into the sample liquid that mass-volume concentration is 0.01g/mL, cherry and tomato is handled according to 1.4 method, fresh-keeping effect is filtered out preferable
Film forming agent.As a result referring to table 2 below.
24 kinds of film forming agents of table adopt the influence (16d) of rear weight-loss ratio and rotting rate to cherry and tomato
Note:Data are the average value of 3 repetitions in table, and the different letters of same column represent significant difference P<0.05.
1.7 analysis and optimization
As shown in Table 1, the fruit of Chinese magnoliavine Aqueous extracts group of 0.10g/mL mass-volume concentrations is compared to the processing of other plant extract solution
Group rotting rate, weight-loss ratio are relatively low.As shown in Table 2, the weight-loss ratio of the guar gum treatment group of 0.01g/mL mass-volume concentrations and
Rotting rate is minimum.
On the basis of single factor experiment, choose plant extraction liquid fruit of Chinese magnoliavine concentration, film forming agent guar gum concentration, help film
Edible glycerol concentration, soak time are independent variable, using the fresh-keeping index of weighted comprehensive as response, and plant is optimized with response phase method
The extract solution fruit of Chinese magnoliavine and film forming agent guar gum composite coating preservative, obtaining composite coating preservative optimum combination is：The five tastes
Sub- Aqueous extracts mass-volume concentration is 0.10g/mL, and guar gum mass-volume concentration is 0.0095g/mL, helps film to eat sweet
Oil volume concentration is 1.55%, and soak time is 2.10min.Preferably fruit of Chinese magnoliavine Aqueous extracts mass-volume concentration is 0.08-
0.12g/mL, guar gum mass-volume concentration is 0.0085-0.0105g/mL, helps the film edible glycerol volumetric concentration to be
1.40-1.70%, soak time is 1.80-2.40min.
The fruit of Chinese magnoliavine of embodiment 2 and influence of the guar gum composite coating preservative to cherry and tomato post-harvest fresh-keeping effect
The preparation of 2.1 optimal set composite coating preservatives
Weigh the 50.00g fruit ofs Chinese magnoliavine and crushed 40 mesh, be put into addition 200mL water in 1000mL beakers, ultrasonic wave added immersion 2
Hour, boiled and filtered after rising with sterile gauze within 20 minutes with electric furnace, 4000r/min is centrifuged 10 minutes, takes supernatant to be settled to
100mL, is made 0.50g/mL Fructus Schisandrae Chinensis extractive solution mother liquors.4.75g melon bean gum dry powder is weighed again is put into Fructus Schisandrae Chinensis extractive solution mother
300mL water and 7.75mL edible glycerols are added in liquid, 60 DEG C of water-bath reinforcement electric blender high-speed stirreds is placed in, fills it
Point mixed dissolution, is settled to 500mL, that is, optimal set composite coating preservative (fruit of Chinese magnoliavine Aqueous extracts quality in the antistaling agent is made
Volumetric concentration is 0.10g/mL, and guar gum mass-volume concentration is 0.0095g/mL, helps the film edible glycerol volumetric concentration to be
1.55%.
2.2 cherry and tomato processing methods
The optimal set composite coating preservative of the application prepared is soaked into cherry and tomato 2.10min, after drying naturally
Be fitted into freshness protection package, be placed in temperature be 25 DEG C, humidity be the storage of 85% condition lower open mouth.Every group of 40 cherry and tomatos, if three groups
It is parallel.16th day, determine cherry and tomato index of correlation.Negative control group：It is without any processing, it is set to blank control group 1
(CK1)；Clear water processing, is set to blank control group 2 (CK2).Positive controls：The processing of 1.00g/L chlorine dioxide fresh-keeping liquid, is set to
Positive group.The optimal set composite coating preservative of the application is set to optimal set.
The measure of the 2.3 cherry and tomato index of quality and related enzyme activity
(1) measure of rotting rate：Rotting rate (%)=rotten fruit real number/total fruit number × 100%.
(2) measure of weight-loss ratio：(light industry of China publication is instructed with reference to Cao Jiankang postharvest fruit and vegetable bio-chemical characteristics
Society, 2013:Method 103-105).
(3) measure of MDA (MDA)：Using thiobarbituricacidα- method (TBA) colorimetric method.
(4) measure of respiratory intensity：Using settled process.
(5) measure of total Soluble Sugar：Using anthrone method.
(6) measure of titratable acid：Using acid-base titration.
(7) measure of soluble protein：Using Coomassie Brilliant Blue.
(8) it is ascorbic to determine：Using 2,6 dichlorophenol indophenol titration.
(9) measure of soluble solid：Determined using ATAGO hand refractometers.
(10) measure of POD (peroxidase) activity：Using Chen Junran gas flush packaging to the shadow of cutting green pepper quality
The method of sound and its Study on mechanism (University Of Science and Technology Of Tianjin, 2012).
(11) measure of SOD (superoxide dismutase) activity：Refer to reference to Cao Jiankang postharvest fruit and vegetable bio-chemical characteristics
Lead (China Light Industry Press, 2013:Method 103-105).
(12) measure of CAT (catalase) activity：With reference to Cao Jiankang postharvest fruit and vegetable bio-chemical characteristics instruct (in
Light industry publishing house of state, 2013:Method 103-105).
(13) measure of PAL (phenylalanine lyase) activity：Refer to reference to Cao Jiankang postharvest fruit and vegetable bio-chemical characteristics
Lead (China Light Industry Press, 2013:Method 103-105).
2.4 results and analysis
Storage 16 days, referring to Fig. 1-Fig. 2, optimal set has pole significance difference with three control groups on rotting rate, weight-loss ratio
Different (P<0.01) cherry and tomato rotting rate, weight-loss ratio, can effectively be reduced；Referring to Fig. 3, in MDA contents, optimal set and CK1,
CK2 reduces 14.81%, 5.47% respectively, but does not have significant difference (P with CK2>0.05)；Referring to Fig. 4, optimal set is exhaled
Inhale intensity minimum；Referring to Fig. 5, optimal set has pole significant difference (P with three control groups<0.01), the total Soluble Sugar of optimal set
Content reduction is minimum；Referring to Fig. 6, optimal set titratable acid content fall is respectively less than other three groups, thus it is optimal can be effective
Suppress respiration of fruits effect, reduce the generation of soluble sugar, preferably keep the local flavor of tamato fruit；Referring to Fig. 7, optimal set
Protein content respectively than positive group, CK2, CK1 group respectively it is high by 8.21%, 14.76%, 16.61%.But it is not significantly different (P
>0.05), show that reduction of the optimal set to the protein content of cherry and tomato has a certain degree of effect；Referring to Fig. 8, optimal set with
Positive group is compared, and Vc content loss reduces 0.27%, with the no significant difference (P of positive group>0.05)；But optimal set with
CK1, CK2 compare, and Vc content loss reduces 44.71%, 40.32% respectively, show that optimal set can effectively reduce Vc in tomato
The reduction of content；Referring to Fig. 9, optimal set and CK1, CK2, positive group are compared, reduce respectively loss 5.87%, 8.70%,
3.70%, optimal set soluble solid content is significantly higher than CK1 and CK2 (P<0.05), showing optimal set can effectively be reduced kind
The reduction of soluble solid in eggplant；Referring to Figure 10, the POD of optimal set is active for 58.86U/ (gmin), and CK1, CK2, sun
Property group compares, and POD activity has been respectively increased 8.03%, 4.59%, 6.29%, with the extension of storage time, and optimal set can have
Effect improves content of hydrogen peroxide in fruit POD activity, reduction cell, and a certain degree of effect is played to the fresh-keeping of fruit；Referring to
Figure 11, the SOD activity of optimal set is 1.52U/ (gmin), is compared with CK1, CK2, positive group, high by 17.11% respectively,
13.16%th, 13.82%, difference extremely significantly (P<0.01), as a result show, optimal set can pole significantly improve cherry and tomato SOD work
Property；Referring to Figure 12, the PAL activity of optimal set is 1.39U/gh, higher than CK1, CK2, positive component not Wei 16.55%,
12.23%th, 7.91%, optimal set PAL activity is significantly higher than three control group (P<0.05), it is known that, optimal set can be carried significantly
The stability of high PAL activity；Referring to Figure 13, CK1, CK2, the PAL activity of positive group are respectively 1.16U/gh, 1.22U/g
H, 1.28U/gh, the PAL activity of optimal set is 1.39U/gh, and optimal set PAL activity is significantly higher than three control group (P<
0.05), it is known that, optimal set can significantly improve the stability of PAL activity.
More than analyze, storage 16 days, optimal set can pole significantly reduce the rotting rate and weight-loss ratio of cherry and tomato, and
And optimal set can significantly inhibit Cherry Tomato Fruit respiration, the soluble solid content, organic of fruit is effectively maintained
Acid content, soluble sugar content, soluble protein content, can preferably keep the nutritional ingredient of cherry and tomato；It can also reduce
The content of MDA (MDA) in fruit cell, preferably keeps activity POD, SOD, CAT, PAL higher in fruit, can be effective
Cherry and tomato body resistance is improved, effective delayed fruit rots, so as to play fresh-keeping effect.
Embodiment 3
Weigh the 40.00g fruit ofs Chinese magnoliavine and crushed 40 mesh, be put into addition 200mL water in 1000mL beakers, ultrasonic wave added immersion 2
Hour, boiled and filtered after rising with sterile gauze within 20 minutes with electric furnace, 4000r/min is centrifuged 10 minutes, takes supernatant to be settled to
100mL, is made 0.40g/mL Fructus Schisandrae Chinensis extractive solution mother liquors.4.25g melon bean gum dry powder is weighed again is put into Fructus Schisandrae Chinensis extractive solution mother
In liquid, 300mL water and 7.00mL edible glycerols are added, 60 DEG C of water-bath reinforcement electric blender high-speed stirreds is placed in, makes it
Dissolving is sufficiently mixed, 500mL is settled to, fruit of Chinese magnoliavine Aqueous extracts matter in the composite coating preservative of the present invention, the antistaling agent is produced
Amount volumetric concentration is 0.08g/mL, and guar gum mass-volume concentration is 0.0085g/mL, helps film edible glycerol volumetric concentration
For 1.4%.
Embodiment 4
Weigh the 60.00g fruit ofs Chinese magnoliavine and crushed 40 mesh, be put into addition 200mL water in 1000mL beakers, ultrasonic wave added immersion 2
Hour, boiled and filtered after rising with sterile gauze within 20 minutes with electric furnace, 4000r/min is centrifuged 10 minutes, takes supernatant to be settled to
100mL, is made 0.60g/mL Fructus Schisandrae Chinensis extractive solution mother liquors.5.25g melon bean gum dry powder is weighed again is put into Fructus Schisandrae Chinensis extractive solution mother
In liquid, 300mL water and 8.5mL edible glycerols are added, 60 DEG C of water-bath reinforcement electric blender high-speed stirreds is placed in, fills it
Divide mixed dissolution, be settled to 500mL, produce fruit of Chinese magnoliavine Aqueous extracts quality in the composite coating preservative of the present invention, the antistaling agent
Volumetric concentration is 0.12g/mL, and guar gum mass-volume concentration is 0.0105g/mL, helps the film edible glycerol volumetric concentration to be
1.7%.
Embodiment 5
After cherry and tomato harvesting, 2.40min is soaked using the composite coating preservative of the application, loads after drying naturally and protects
In fresh bag, be placed in temperature be 24 DEG C, humidity be the storage of 83% condition lower open mouth.
Embodiment 6
After cherry and tomato harvesting, 1.80min is soaked using the composite coating preservative of the application, loads after drying naturally and protects
In fresh bag, be placed in temperature be 26 DEG C, humidity be the storage of 87% condition lower open mouth.
Claims (3)
1. a kind of fruit of Chinese magnoliavine and guar gum compelx coating cherry and tomato antistaling agent, it is characterised in that the antistaling agent is by the fruit of Chinese magnoliavine
Aqueous extracts, guar gum, film edible glycerol and water is helped to constitute, wherein, fruit of Chinese magnoliavine Aqueous extracts mass-volume concentration is 0.08-
0.12g/mL, guar gum mass-volume concentration is 0.0085-0.0105g/mL, and edible glycerol volumetric concentration is 1.40-
1.70%.
2. the fruit of Chinese magnoliavine as claimed in claim 1 and guar gum compelx coating cherry and tomato antistaling agent, it is characterised in that described
Fruit of Chinese magnoliavine Aqueous extracts mass-volume concentration is 0.10g/mL in antistaling agent, and guar gum mass-volume concentration is 0.0095g/mL,
Edible glycerol volumetric concentration is 1.55%.
3. a kind of preservation method of cherry and tomato, it is characterised in that be after cherry and tomato is plucked, using the institute of claim 1 or 2
The fruit of Chinese magnoliavine stated soaks 1.80-2.40min with guar gum compelx coating cherry and tomato antistaling agent, loads fresh-keeping after drying naturally
In bag, be placed in temperature be 24-26 DEG C, humidity be the storage of 83-87% conditions lower open mouth.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710605048.9A CN107258900A (en) | 2017-07-24 | 2017-07-24 | The fruit of Chinese magnoliavine and guar gum compelx coating cherry and tomato antistaling agent and its preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710605048.9A CN107258900A (en) | 2017-07-24 | 2017-07-24 | The fruit of Chinese magnoliavine and guar gum compelx coating cherry and tomato antistaling agent and its preservation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107258900A true CN107258900A (en) | 2017-10-20 |
Family
ID=60077943
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710605048.9A Pending CN107258900A (en) | 2017-07-24 | 2017-07-24 | The fruit of Chinese magnoliavine and guar gum compelx coating cherry and tomato antistaling agent and its preservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107258900A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113180103A (en) * | 2021-04-09 | 2021-07-30 | 长春大学 | Aralia elata seem tender shoot compound preservative and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843133A (en) * | 2006-03-27 | 2006-10-11 | 海南省农业科学院农产品加工设计研究所 | Coating and fresh-keeping agent for tropical fruit and its production method |
| CN103444849A (en) * | 2013-09-17 | 2013-12-18 | 南京通泽农业科技有限公司 | Orange preservative |
| CN104522162A (en) * | 2015-01-19 | 2015-04-22 | 山东卧龙种业有限公司 | Peanut seed green coating preservation storage agent |
| CN104783294A (en) * | 2015-03-23 | 2015-07-22 | 广州市海珠区食品药品检验所 | Preparation method of compound food preservative of kadsura longipedunculata extract and wild chrysanthemum extract |
| CN106578046A (en) * | 2016-12-20 | 2017-04-26 | 绩溪袁稻农业产业科技有限公司 | Natural rice preservative and use method thereof |
| CN106962834A (en) * | 2017-04-27 | 2017-07-21 | 北海市万景海产有限公司 | A kind of instant ripe shrimp preparation method |
-
2017
- 2017-07-24 CN CN201710605048.9A patent/CN107258900A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843133A (en) * | 2006-03-27 | 2006-10-11 | 海南省农业科学院农产品加工设计研究所 | Coating and fresh-keeping agent for tropical fruit and its production method |
| CN103444849A (en) * | 2013-09-17 | 2013-12-18 | 南京通泽农业科技有限公司 | Orange preservative |
| CN104522162A (en) * | 2015-01-19 | 2015-04-22 | 山东卧龙种业有限公司 | Peanut seed green coating preservation storage agent |
| CN104783294A (en) * | 2015-03-23 | 2015-07-22 | 广州市海珠区食品药品检验所 | Preparation method of compound food preservative of kadsura longipedunculata extract and wild chrysanthemum extract |
| CN106578046A (en) * | 2016-12-20 | 2017-04-26 | 绩溪袁稻农业产业科技有限公司 | Natural rice preservative and use method thereof |
| CN106962834A (en) * | 2017-04-27 | 2017-07-21 | 北海市万景海产有限公司 | A kind of instant ripe shrimp preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113180103A (en) * | 2021-04-09 | 2021-07-30 | 长春大学 | Aralia elata seem tender shoot compound preservative and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101496359B1 (en) | Method for producing breathing fermented solution of wild plants | |
| CN103704332B (en) | Preservation method for fresh fruits | |
| CN107494713A (en) | A kind of vegetable and fruit antistaling agent and preparation method thereof | |
| CN109182212A (en) | A kind of apple endophyte and its fresh-keeping liquid | |
| CN107926195A (en) | A kind of storage practice for improving wheat seed germinating rate | |
| Adetunji et al. | Performance of edible coatings from carboxymethylcellulose (CMC) and corn starch (CS) incorporated with Moringa oleifera extract on Citrus sinensis stored at ambient temperature | |
| Izham et al. | Systematic review: heat treatments on phenolic content, antioxidant activity, and sensory quality of Malaysian mushroom: Oyster (Pleurotus spp.) and Black Jelly (Auricularia spp.) | |
| CN107258900A (en) | The fruit of Chinese magnoliavine and guar gum compelx coating cherry and tomato antistaling agent and its preservation method | |
| KR101189034B1 (en) | Manufacturing method of doenjang and soy sauce to use spring water including mushroom | |
| CN105852079A (en) | Preparation method of flavored needle mushroom | |
| KR20160066718A (en) | Moju comprising stems and fruits of Hovenia dulcis and method of preparing the same | |
| CN104432081A (en) | Method for preparing alcoholism relieving health food | |
| KR100963826B1 (en) | Novel fomes formentarius and its culturing method | |
| CN107691638A (en) | A kind of store method of blue or green jujube | |
| KR101706848B1 (en) | Production method of fermented Berry by using Vitamin C | |
| CN1729858A (en) | Method for preparing instant jelly fungi and wild vegetable | |
| Sree | Effect of Aloe Vera Gel Coating Combined with Chitosan on Postharvest Quality of Tomato During Ambient Storage | |
| CN105379828A (en) | Straw mushroom fresh keeping agent and preparation method thereof | |
| CN108260660A (en) | A kind of preservation method of sun lotus and application | |
| KR100640554B1 (en) | The method of a functional fermentation a drink making from the by-product of green vegetable juice | |
| CN108753463A (en) | A kind of extracting method of selenium-rich hill gooseberry essential oil | |
| CN116138452B (en) | Preparation method of plant extract | |
| CN108727132A (en) | A kind of adjusting fertilizer of family courtyard cultivation sweet potato | |
| KR20180127574A (en) | Mixed food material powder comprising acetic acid fermentation powder and preparation method thereof | |
| KR102316867B1 (en) | The method for manufacturing of health drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171020 |