CN107307073A - A kind of mulberries slow-release preservative and preservation method - Google Patents
A kind of mulberries slow-release preservative and preservation method Download PDFInfo
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- CN107307073A CN107307073A CN201710573987.XA CN201710573987A CN107307073A CN 107307073 A CN107307073 A CN 107307073A CN 201710573987 A CN201710573987 A CN 201710573987A CN 107307073 A CN107307073 A CN 107307073A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—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
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Abstract
The invention belongs to food technology field, and in particular to a kind of mulberries slow-release preservative and preservation method.It is made up of the raw material including following parts by weight：1 part of eugenol, 93 9995 parts of pure water, 46 parts of tween, 100 10000 parts of diatomite.Preservation method is concretely comprised the following steps：(1) choose medium well mulberries to be harvested, one layer of tiling applies gauze and tiled again one layer after harvesting, tiles by that analogy；(2) mulberries completed in step (1) are put into the micro- jelly of freezer；(3) to micro- mulberries frozen in step (2) point box；(4) it is put into slow-release preservative in the mulberries box that step (3) has been divided；(5) it is filled with 5% (percent by volume) oxygen in the box equipped with mulberries and slow-release preservative, 20% 45% (percent by volume) carbon dioxide, surplus nitrogen, sealing；(6) the box-packed mulberries of step (5) are put into freezer and refrigerated.The mulberries antistaling agent of the present invention is used for that mulberries to be fresh-keeping fresh keeping time is extended to 28 35 days, convenient and swift, opens box instant.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of antistaling agent and preservation method, more particularly to be applied to
The slow-release preservative and preservation method of mulberries.
Background technology
Mulberries are the ripening fruits of Moraceae deciduous tree mulberry tree, and mulberries are called sorosis, mulberry jujube, with very high nutritive value
And dietary function.Ripe mulberries are full glossy, tender succulence, and the thick sugar foot of individual pork, people like directly eating fresh fruit.But
It is that mulberries water content is up to 80%, organizes tender and lovely, crust unprotect is acted on, not storage tolerance, the subject to damage in harvesting and storing
Rotted with microbial infection, mulberries only freshness-retained half day under normal temperature condition, shelf life is extremely short, limits finding a good sale in for mulberries
With the extensive development of production, its commercial value is had a strong impact on.Therefore, the storage period or shelf longevity of mulberries fruit how are extended
Order, improve its commodity value, be urgent problem to be solved.
The content of the invention
Present invention aims at provide a kind of mulberries slow-release preservative and preservation method.The antistaling agent can effectively extend mulberries
The shelf life of fresh fruit was to 28-35 days, and unharmful substance residual can directly be eaten；Preservation method technique is simple, easy to operate,
Cost is low, there is vast potential for future development.
For achieving the above object, the technical solution adopted in the present invention is：
A kind of mulberries slow-release preservative is provided, is made up of the raw material including following parts by weight：1 part of eugenol, pure water
93-9995 parts, 4-6 parts of tween, 100-10000 parts of diatomite.
By such scheme, the mulberries slow-release preservative is that eugenol, tween and pure water are made into eugenol tween is molten
Liquid, then the diatomite with the pre-heat treatment be mixed to get.
By such scheme, the diatomite the pre-heat treatment temperature is 30 DEG C -65 DEG C, and preheating time is 5-10 minutes.
By such scheme, described mulberries slow-release preservative is packed form, and every bag of 1g-5g, packaging material is non-woven fabrics.
By such scheme, the manufacture craft of described mulberries slow-release preservative, it is characterised in that comprise the following steps：
(1) eugenol stirs with tween；
(2) into step (1), the eugenol tween mixed liquor of gained adds pure water, stirs, obtains eugenol and tell
Warm solution；
(3) the eugenol tween solution mixed in step (2) is poured into the diatomite of the pre-heat treatment, stirred；
(4) by the mixture weight packaging of step (3), as mulberries slow-release preservative.
By such scheme, described diatomite the pre-heat treatment is subsequently placed in water-bath for diatomite is put in container
The pre-heat treatment.
By such scheme, the diatomite the pre-heat treatment temperature is 30 DEG C -65 DEG C, and preheating time is 5-10 minutes.
By such scheme, eugenol tween solution and diatomaceous mass ratio are 1 in the step (3):1-1:3.
By such scheme, mulberries slow-release preservative packing weight is every bag of 1g-5g in the step (4), and packaging material is
Non-woven fabrics.
A kind of preservation method using the above-mentioned fresh-keeping mulberries of mulberries slow-release preservative is provided, step is as follows：
(1) choose medium well mulberries to be harvested, one layer of tiling applies gauze and tiled again one layer after harvesting, by that analogy
Tiling；
(2) mulberries completed in step (1) are put into the micro- jelly of freezer；
(3) to micro- mulberries frozen in step (2) point box；
(4) it is put into slow-release preservative in the mulberries box that step (3) has been divided；
(5) 5% (percent by volume) oxygen, 20%-45% (volumes are filled with the box equipped with mulberries and slow-release preservative
Percentage) carbon dioxide, surplus nitrogen, sealing；
(6) the box-packed mulberries of step (5) are put into freezer and refrigerated.
By such scheme, the tiling number of plies of mulberries is 1-5 layers, preferably three layers in the step (1).
By such scheme, the micro- temperature of freezing of the step (2) is 0 DEG C -4 DEG C, and the time is 4h-8h.
By such scheme, mulberries are dispensed according to every box 50g-200g in the step (3), slow-release preservative in step (4)
Consumption be 1g-5g/ per box mulberries.
By such scheme, step (6) refrigerated storage temperature is 0 DEG C -4 DEG C, and relative humidity is 75%-85%.
Eugenol can effectively suppress the vigor of enzyme in the microbial activities on mulberries surface, reduction mulberries, weaken microorganism
Influence of the activity to mulberries, reduces the physiological activity intensity of mulberries, so as to play fresh-keeping purpose.The present invention will consolidate eugenol
Changing the slow-release preservative that is fabricated to is used for mulberries fresh-retaining preserving, and eugenol slowly discharges in storage, mulberries surface without
Residual, the lasting antibacterial fresh vigor for maintaining mulberries, while coordinate capsule controlled atmospheric packing can keep for a long time the hardness of fruit,
The shelf life of local flavor, moisture and freshness, effectively extension mulberries fresh fruit.The breathing that controlled atmosphere storage can suppress mulberries is made
With the consumption of reduction organic substance keeps mulberries superior flavor and aromatic odor.Moisture evaporation is may also suppress simultaneously, keeps mulberry
Shen freshness.
Compared with prior art, beneficial effects of the present invention are：
(1) the mulberries slow-release preservative that the present invention is provided, makes eugenol slowly discharge and reaches bacteriostasis, preservation effect, eugenol
Fruit surface is not ended up at, the essential local flavor of mulberries is kept, opens i.e. direct-edible without cleaning after box, reduces mulberries mechanical again
Damage.It is used for that mulberries are fresh-keeping effectively to extend the storage time of mulberries fresh fruit.
(2) present invention uses capsule fresh-keeping and preservation method that is coordinating controlled atmosphere to handle can effectively reduce mechanical damage, for a long time
Mulberries hardness, local flavor, moisture and freshness, effective Shelf-life are kept, is reached 28-35 days.Controlled atmospheric packing can control in box
Gas ratio come suppress mulberries respiration, control moisture, keep mulberries fresh activity, while also bulky production
Costly air-conditioned cold store downsizing, has the advantages that easy to operate, cost is low, pollute less, human body is had no toxic side effect, there is wide
Wealthy development prospect.
Embodiment
For a better understanding of the present invention, with reference to the embodiment content that the present invention is furture elucidated, but the present invention
Content is not limited solely to the following examples.
Embodiment 1
A kind of making of slow-release preservative suitable for mulberries：
1. eugenol 1g is taken, tween 4g is added, stirs, add 95g pure water and cloves phenol solution is made.
2. weigh 100g diatomite to be placed in beaker, heated 10 minutes in 60 DEG C of water-baths.
3. cloves phenol solution is poured into diatomite while hot and stirred, slow-release preservative is made in solidification eugenol.
4. eugenol slow-release preservative non-woven fabrics is taken to be packed by every bag of 3g closing.
Preservation method:
5. choose mulberries medium well, of uniform size to be harvested, one layer of tiling applies gauze and tiled again one layer after harvesting,
Tile three layers by that analogy.
6. by mulberries in 0 DEG C-Cool Room 4 DEG C it is micro- freeze 4 hours, then by the box-packed boxes of 100g mono-.
7. one bag of eugenol slow-release preservative is put into the crisper equipped with mulberries.
8. it is filled with 5% oxygen in the box equipped with mulberries and antistaling agent with small-sized gas-control packing device, 20% carbon dioxide,
75% nitrogen, sealing.
9. the controlled atmospheric packing mulberries that will be equipped with slow-release preservative are placed in 0-4 DEG C of temperature, relative humidity 75%-85% freezer
Middle refrigeration.
Above-mentioned condition, freshness-retained 35 days.
Embodiment 2
A kind of making of slow-release preservative suitable for mulberries：
1. eugenol 1g is taken, tween 5g is added, stirs, add 994g pure water and cloves phenol solution is made.
2. weigh 1000g diatomite to be placed in beaker, heated 5 minutes in 50 DEG C of water-baths.
3. cloves phenol solution is poured into diatomite while hot and stirred, slow-release preservative is made in solidification eugenol.
4. eugenol slow-release preservative non-woven fabrics is taken to be packed by every bag of 5g closing.
Preservation method:
5. choose mulberries medium well, of uniform size to be harvested, one layer of tiling applies gauze and tiled again one layer after harvesting,
Tile three layers by that analogy.
6. by mulberries in 0 DEG C-Cool Room 4 DEG C it is micro- freeze 8 hours, then by the box-packed boxes of 200g mono-.
7. one bag of eugenol slow-release preservative is taken to be put into the crisper equipped with mulberries.
8. it is filled with 5% oxygen in the box equipped with mulberries and antistaling agent with small-sized gas-control packing device, 35% carbon dioxide,
60% nitrogen, sealing.
9. the controlled atmospheric packing mulberries that will be equipped with slow-release preservative are placed in 0-4 DEG C of temperature, relative humidity 75%-85% freezer
Middle refrigeration.
According to above-mentioned condition, freshness-retained 30 days.
Embodiment 3
A kind of preparation method of slow-release preservative suitable for mulberries：
1. eugenol 1g is taken, tween 6g is added, stirs, add 9993g pure water and cloves phenol solution is made.
2. weigh 10000g diatomite to be placed in beaker, heated 8 minutes in 40 DEG C of water-baths.
3. cloves phenol solution is poured into diatomite while hot and stirred, slow-release preservative is made in solidification eugenol.
4. eugenol slow-release preservative non-woven fabrics is taken to be packed by every bag of 1g closing.
Preservation method:
5. choose mulberries medium well, of uniform size to be harvested, one layer of tiling applies gauze and tiled again one layer after harvesting,
Tile three layers by that analogy.
6. by mulberries in 0 DEG C-Cool Room 4 DEG C it is micro- freeze 6 hours, then by the box-packed boxes of 50g mono-.
7. one bag of eugenol slow-release preservative is taken to be put into the crisper equipped with mulberries.
8. it is filled with 5% oxygen in the box equipped with mulberries and antistaling agent with small-sized gas-control packing device, 45% carbon dioxide,
50% nitrogen, sealing.
9. the controlled atmospheric packing mulberries that will be equipped with slow-release preservative are placed in 0-4 DEG C of temperature, relative humidity 75%-85% freezer
Middle refrigeration.
According to above-mentioned condition, freshness-retained 25 days.
Embodiment 4
A kind of slow-release preservative and its preservation method suitable for mulberries, specifically includes following steps：
1. eugenol 1g is taken, tween 4g is added, stirs, add 995g pure water and cloves phenol solution is made.
2. weigh 1000g diatomite to be placed in beaker, heated 7 minutes in 65 DEG C of water-baths.
3. the eugenol aqueous solution is poured into diatomite while hot and stirred, slow-release preservative is made in solidification eugenol.
4. eugenol slow-release preservative non-woven fabrics is taken to be packed by every bag of 3g closing.
Preservation method：
5. choose mulberries medium well, of uniform size to be harvested, one layer of tiling applies gauze and tiled again one layer after harvesting,
Tile three layers by that analogy.
6. by mulberries in 0 DEG C-Cool Room 4 DEG C it is micro- freeze 8 hours, then by the box-packed boxes of 100g mono-.
7. one bag of eugenol slow-release preservative is taken to be put into the crisper equipped with mulberries.
8. it is filled with 5% oxygen in the box equipped with mulberries and antistaling agent with small-sized gas-control packing device, 30% carbon dioxide,
65% nitrogen, sealing.
9. the controlled atmospheric packing mulberries that will be equipped with slow-release preservative are placed in 0-4 DEG C of temperature, relative humidity 75%-85% freezer
Middle refrigeration.
According to above-mentioned condition, freshness-retained 31 days.
Embodiment 5
A kind of making of slow-release preservative and its preservation method suitable for mulberries：
1. eugenol 1g is taken, tween 6g is added, stirs, add 93g pure water and cloves phenol solution is made.
2. weigh 100g diatomite to be placed in beaker, heated 9 minutes in 40 DEG C of water-baths.
3. the eugenol aqueous solution is poured into diatomite while hot and stirred, slow-release preservative is made in solidification eugenol.
4. eugenol slow-release preservative non-woven fabrics is taken to be packed by every bag of 1g closing.
Preservation method：
5. choose mulberries medium well, of uniform size to be harvested, one layer of tiling applies gauze and tiled again one layer after harvesting,
Tile three layers by that analogy.
6. by mulberries in 0 DEG C-Cool Room 4 DEG C it is micro- freeze 4 hours, then by the box-packed boxes of 100g mono-.
7. one bag of use of eugenol slow-release preservative is taken, is put into the crisper equipped with mulberries.
8. it is filled with 5% oxygen in the box equipped with mulberries and antistaling agent with small-sized gas-control packing device, 40% carbon dioxide,
55% nitrogen, sealing.
9. the controlled atmospheric packing mulberries that will be equipped with slow-release preservative are placed in 0-4 DEG C of temperature, relative humidity 75%-85% freezer
Middle refrigeration.
According to above-mentioned condition, freshness-retained 28 days.
Embodiment 6
A kind of making of slow-release preservative suitable for mulberries：
1. eugenol 1g is taken, tween 4g is added, stirs, add 95g pure water and cloves phenol solution is made.
2. weigh 300g diatomite to be placed in beaker, heated 10 minutes in 60 DEG C of water-baths.
3. cloves phenol solution is poured into diatomite while hot and stirred, slow-release preservative is made in solidification eugenol.
4. eugenol slow-release preservative non-woven fabrics is taken to be packed by every bag of 3g closing.
Preservation method:
5. choose mulberries medium well, of uniform size to be harvested, one layer of tiling applies gauze and tiled again one layer after harvesting,
Tile three layers by that analogy.
6. by mulberries in 0 DEG C-Cool Room 4 DEG C it is micro- freeze 4 hours, then by the box-packed boxes of 100g mono-.
7. one bag of eugenol slow-release preservative is put into the crisper equipped with mulberries.
8. it is filled with 5% oxygen in the box equipped with mulberries and antistaling agent with small-sized gas-control packing device, 20% carbon dioxide,
75% nitrogen, sealing.
9. the controlled atmospheric packing mulberries that will be equipped with slow-release preservative are placed in 0-4 DEG C of temperature, relative humidity 75%-85% freezer
Middle refrigeration.
Above-mentioned condition, freshness-retained 27 days.
The applicant has made the contrast test of different step processing with embodiment 1, and test situation is as follows：
Comparative example 1
As different from Example 1, the addition of no eugenol antistaling agent.
1. choose mulberries medium well, of uniform size to be harvested, one layer of tiling applies gauze and tiled again one layer after harvesting,
Tile three layers by that analogy.
2. by mulberries in -1 DEG C-Cool Room 4 DEG C it is micro- freeze 4 hours, then by the box-packed boxes of 100g mono-.
3. it is filled with 5% oxygen in the box equipped with mulberries and antistaling agent with small-sized gas-control packing device, 20% carbon dioxide,
75% nitrogen, sealing.
4. box-packed mulberries are placed in 0-4 DEG C of temperature, relative humidity 75%-85% freezer and refrigerated.
According to above-mentioned condition, freshness-retained 15 days.
Comparative example 2
As different from Example 1, not using controlled atmospheric packing, it is put into box after mulberries and sustained release eugenol with fresh-keeping
Film is sealed.
1. eugenol 1g is taken, tween 4g is added, stirs, add 95g pure water and cloves phenol solution is made.
2. weigh 100g diatomite to be placed in beaker, heated 10 minutes in 60 DEG C of water-baths.
3. the eugenol aqueous solution is poured into diatomite while hot and stirred, slow-release preservative is made in solidification eugenol.
4. eugenol slow-release preservative non-woven fabrics is taken to be packed by every bag of 3g closing.
Preservation method：
4. choose mulberries medium well, of uniform size to be harvested, one layer of tiling applies gauze and tiled again one layer after harvesting,
Tile three layers by that analogy.
5. by mulberries in 0 DEG C-Cool Room 4 DEG C it is micro- freeze 4 hours, then by the box-packed boxes of 100g mono-.
6. one bag of eugenol slow-release preservative is taken to be put into the crisper equipped with mulberries, preservative film sealing.
7. box-packed mulberries are placed in 0-4 DEG C of temperature, relative humidity 75%-85% freezer and refrigerated.
According to above-mentioned condition, freshness-retained 22 days.
Comparative example 3
As different from Example 1, eugenol antistaling agent is not both sustained, and does not use controlled atmospheric packing, pure blank pair
Than.
1. choose mulberries medium well, of uniform size to be harvested, one layer of tiling applies gauze and tiled again one layer after harvesting,
Tile three layers by that analogy.
2. by mulberries in -1 DEG C-Cool Room 4 DEG C it is micro- freeze 4 hours, then by the box-packed boxes of 100g mono-, preservative film sealing.
3. box-packed mulberries are placed in 0-4 DEG C of temperature, relative humidity 75%-85% freezer and refrigerated.
According to above-mentioned condition, freshness-retained 7 days.
Comparative example 4
From unlike comparative example 2, antistaling agent be cloves phenol solution, do not discharge slowly.
1. eugenol 1g is taken, tween 4g is added, stirs, add 95g pure water and cloves phenol solution is made.
2. drop 3ml cloves phenol solutions are prepared into antistaling agent standby above filter paper.
3. choose mulberries medium well, of uniform size to be harvested, one layer of tiling applies gauze and tiled again one layer after harvesting,
Tile three layers by that analogy.
4. by mulberries in 0 DEG C-Cool Room 4 DEG C it is micro- freeze 4 hours, then by the box-packed boxes of 100g mono-.
5. the eugenol antistaling agent filter paper prepared in taking 2. is put into the crisper equipped with mulberries, preservative film sealing.
6. box-packed mulberries are placed in 0-4 DEG C of temperature, relative humidity 75%-85% freezer and refrigerated.
According to above-mentioned condition, freshness-retained 16 days.
Comparative example 5
As different from Example 1, mulberries are not handled by micro- jelly.
1. eugenol 1g is taken, tween 4g is added, stirs, add 95g pure water and cloves phenol solution is made.
2. weigh 100g diatomite to be placed in beaker, heated 10 minutes in 60 DEG C of water-baths.
3. cloves phenol solution is poured into diatomite while hot and stirred, slow-release preservative is made in solidification eugenol.
4. eugenol slow-release preservative non-woven fabrics is taken to be packed by every bag of 3g closing.
5. choose mulberries medium well, of uniform size to be harvested, by the box-packed boxes of 100g mono-.
6. one bag of eugenol slow-release preservative is put into the crisper equipped with mulberries.
7. it is filled with 5% oxygen in the box equipped with mulberries and antistaling agent with small-sized gas-control packing device, 20% carbon dioxide,
75% nitrogen, sealing.
8. the controlled atmospheric packing mulberries that will be equipped with slow-release preservative are placed in 0-4 DEG C of temperature, relative humidity 75%-85% freezer
Middle refrigeration.
According to above-mentioned condition, freshness-retained 23 days.
Box-packed mulberries after treated, are refrigerated in 0-4 DEG C of temperature, relative humidity 75%-85% freezer, are determined and are implemented
Quality, rotten level, soluble solid, the skin hardness of example 1-5 and comparative example 1-5 mulberries storage phase, SOD and MDA enzymes
Change living, embodiment 1 is compared with comparative example 1-5, hence it is evident that reduce the loss of mulberries quality, slow down the rotten speed of mulberries softening
Degree, reduces the fall off rate of mulberries soluble solid and PPO, SOD, MDA enzyme activity, it is maintained preferable quality, imitates
Fruit significantly extends the shelf life of mulberries fresh fruit.
Partial results are as follows：
Table 1 stores mass loss in 21 days, rotten fruit rate, soluble solid, PPO, SOD, MDA comparison
Table 1 is illustrated：The fresh-keeping mulberries of the scheme of embodiment 1, its mass loss and rotten fruit rate are below comparative example 1-5, can
Dissolubility solid content, PPO enzyme activity, SOD enzyme activity, MDA enzyme activity effectively illustrate the sustained release fourth of the present invention apparently higher than comparative example 1-5
The preservation method effect of fragrant phenol antistaling agent combination controlled atmospheric packing is authentic and valid.And the later micro- jelly processing of harvesting can effectively improve guarantor
Fresh effect.
Obviously, above-described embodiment is only intended to clearly illustrate made example, and the not limitation to embodiment.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of change or
Change.There is no necessity and possibility to exhaust all the enbodiments.And the obvious change or change therefore amplified
Move within still in the protection domain of the invention.
Claims (10)
1. a kind of mulberries slow-release preservative, it is characterised in that：It is made up of the raw material including following parts by weight：It is 1 part of eugenol, pure
93-9995 parts of water purification, 4-6 parts of tween, 100-10000 parts of diatomite.
2. mulberries slow-release preservative according to claim 1, it is characterised in that：The mulberries slow-release preservative is by cloves
Phenol, tween and pure water are made into eugenol tween solution, and then the diatomite with the pre-heat treatment is mixed to get；The diatomite is pre-
Heat treatment temperature is 30 DEG C -65 DEG C, and preheating time is 5-10 minutes.
3. mulberries slow-release preservative according to claim 1, it is characterised in that：Described mulberries slow-release preservative is packed
Form, every bag of 1g-5g, packaging material is non-woven fabrics.
4. the manufacture craft of the mulberries slow-release preservative described in claim 1, it is characterised in that：Comprise the following steps：
(1) eugenol stirs with tween；
(2) into step (1), the eugenol tween mixed liquor of gained adds pure water, stirs, obtains eugenol tween molten
Liquid；
(3) the eugenol tween solution mixed in step (2) is poured into the diatomite of the pre-heat treatment, stirred；
(4) by the mixture weight packaging of step (3), as mulberries slow-release preservative.
5. mulberries slow-release preservative according to claim 4, it is characterised in that：Eugenol tween is molten in the step (3)
Liquid is 1 with diatomaceous mass ratio:1-1:3.
6. a kind of preservation method of the fresh-keeping mulberries of mulberries slow-release preservative described in usage right requirement 1, it is characterised in that：Step
It is as follows：
(1) choose medium well mulberries to be harvested, one layer of tiling applies gauze and tiled again one layer after harvesting, puts down by that analogy
Paving；
(2) mulberries completed in step (1) are put into the micro- jelly of freezer；
(3) to micro- mulberries frozen in step (2) point box；
(4) it is put into slow-release preservative in the mulberries box that step (3) has been divided；
(5) 5% (percent by volume) oxygen, 20%-45% (volume basis are filled with the box equipped with mulberries and slow-release preservative
Than) carbon dioxide, surplus nitrogen, sealing；
(6) the box-packed mulberries of step (5) are put into freezer and refrigerated.
7. preservation method according to claim 6, it is characterised in that：The tiling number of plies of mulberries is 1-5 in the step (1)
Layer.
8. preservation method according to claim 6, it is characterised in that：Step (6) refrigerated storage temperature is 0 DEG C -4 DEG C, phase
It is 75%-85% to humidity.
9. preservation method according to claim 6, it is characterised in that：The micro- temperature of freezing of the step (2) is 0 DEG C -4 DEG C, when
Between be 4h-8h.
10. preservation method according to claim 6, it is characterised in that：Mulberries are according to every box 50g- in the step (3)
200g is dispensed, and the consumption of slow-release preservative is 1g-5g/ per box mulberries in step (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710573987.XA CN107307073A (en) | 2017-07-14 | 2017-07-14 | A kind of mulberries slow-release preservative and preservation method |
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| CN201710573987.XA CN107307073A (en) | 2017-07-14 | 2017-07-14 | A kind of mulberries slow-release preservative and preservation method |
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| CN (1) | CN107307073A (en) |
Cited By (3)
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| CN110583769A (en) * | 2019-10-29 | 2019-12-20 | 宁夏解忧电子商务有限公司 | Fruit fresh-keeping method |
| CN112931607A (en) * | 2021-04-01 | 2021-06-11 | 重庆市蚕业科学技术研究院 | Comprehensive preservation method suitable for short-distance transportation of mulberries |
| CN114145338A (en) * | 2021-11-24 | 2022-03-08 | 中国科学院西北高原生物研究所 | Wolfberry preservation method |
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| CN114145338A (en) * | 2021-11-24 | 2022-03-08 | 中国科学院西北高原生物研究所 | Wolfberry preservation method |
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Application publication date: 20171103 |