CN107318964A - Agent keeping vegetable fresh, preparation method and its fresh-keeping of vegetables method - Google Patents
Agent keeping vegetable fresh, preparation method and its fresh-keeping of vegetables method Download PDFInfo
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- CN107318964A CN107318964A CN201710474231.XA CN201710474231A CN107318964A CN 107318964 A CN107318964 A CN 107318964A CN 201710474231 A CN201710474231 A CN 201710474231A CN 107318964 A CN107318964 A CN 107318964A
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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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- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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Abstract
The present invention relates to agricultural products storage and preservation technical field.The invention particularly discloses a kind of preparation method of agent keeping vegetable fresh, comprise the following steps：The first mixture of acquisition is mixed after Chinese mugwort leaf is fully crushed with distilled water, by the processing that is boiled by fire after the first mixture stewing process, and evaporant is collected；The evaporant condensation process of collection is obtained to the volatilization liquid of Chinese mugwort leaf；Remaining first mixture filtering after evaporant will be collected and obtain the first filtrate；Volatilization liquid and the first filtrate are mixed for preparing agent keeping vegetable fresh.This method is simple, and easy to operate, the agent keeping vegetable fresh prepared can play more preferable preservation to fresh vegetables, extend its refrigeration phase；Present invention also offers a kind of safe and healthy nontoxic and extension vegetables stock's phase agent keeping vegetable fresh；Present invention also offers a kind of fresh-keeping of vegetables Preparation Method of agent keeping vegetable fresh, maximally effective application method is provided for the Preservation Treatment of agent keeping vegetable fresh.
Description
Technical field
The present invention relates to agricultural products storage and preservation technical field, more particularly to a kind of agent keeping vegetable fresh, preparation method and its
Fresh-keeping of vegetables method.
Background technology
China is vegetable basket maximum in the world.Vegetables are before and after harvesting due to various physiological agings, microorganism and cause of disease
The reason such as the infringement such as bacterium and residing environment change, it is easy to occur the phenomenon such as brown stain, softening, rotten, rotten.Study vegetable
The preservation technology of dish, extends its storage ＆ fresh-keeping period, is the significant problem that fresh-keeping of vegetables field needs to solve.
The preservation method of current vegetables mainly has two kinds of physical method and chemical method.Physical method such as controlled atmosphere and gas
Adjust packing technique, radiation preservation technology etc. to be required to special equipment, cost higher, be not suitable for promoting the use of.Chemical method is more
Using chemical preservative.Because vegetable surface product is big, organize tender and crisp, and surface is mostly rough, easily causes the residual of antistaling agent
Stay, so that environmental pollution and food hidden danger can be caused.Therefore, the direction that natural bio-preservative is Future Development is researched and developed.
Chinese mugwort (Artemisia argyi) also known as great Ye Chinese mugworts, Qi Ai etc., are composite family perennial herb or slightly into fruticuli
Shape.Chinese mugwort is compared with common Chinese mugwort, and plant is tall and big, plant Chuck Steak containing volatilization, is given off a strong fragrance.For the relatively common Chinese mugwort of Chinese mugwort not only
Yield is high, quality is good, and Chinese mugwort leaf contains multiple compounds.Main Ingredients and Appearance in Chinese mugwort leaf is ethyl acetate, cineole, water
The chemicals such as amphene, camphor, terpinol, Eucarvone are closed, the oil yield of the essential oil of Chinese mugwort is twice typically ended.Meanwhile, Chinese mugwort
Containing absinthol and isothujone, and general Ai Ze has no this composition.Secondly Chinese mugwort has a variety of works such as good antibacterial, antiviral
With.In addition, Chinese mugwort is also a kind of good food, in Chinese traditional food, has and much made with Chinese mugwort as primary raw material
Food, and fresh and tender wormwood leaf and bud are also for vegetable consumption.Therefore, Chinese mugwort is a kind of bio-preservative for extracting safety and Health
Excellent materials.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantage that at least will be described later.
It is a still further object of the present invention to provide a kind of preparation method of agent keeping vegetable fresh, this method is simple, easy to operate, system
The standby agent keeping vegetable fresh obtained can play more preferable preservation to fresh vegetables, extend its refrigeration phase；
It is a still further object of the present invention to provide a kind of safe and healthy nontoxic and extension vegetables stock's phase fresh-keeping of vegetables
Agent；
It is agent keeping vegetable fresh it is a still further object of the present invention to provide a kind of fresh-keeping of vegetables Preparation Method of agent keeping vegetable fresh
Preservation Treatment provides maximally effective application method.
In order to realize that there is provided a kind of preparation side of agent keeping vegetable fresh according to object of the present invention and further advantage
Method, comprises the following steps：
With distilled water according to volume ratio 1 after Chinese mugwort leaf is fully crushed:20-50 mixing obtains the first mixture, will be described
First mixture stands 1-2h；
The mixture of stewing process is boiled by fire and handles 1-2h, and collects evaporant；
The evaporant condensation process of collection is obtained to the volatilization liquid of Chinese mugwort leaf；
Remaining first mixture filtering after evaporant will be collected and obtain the first filtrate；
The volatilization liquid and first filtrate are mixed and obtain the first mixed liquor for preparing agent keeping vegetable fresh.
Preferably, it is further comprising the steps of：
By the dilution of the first mixed liquor, 3-5 times obtains component A；
It is 10 according to volume ratio:The fresh mint leaf that 2-3 adds size-reduced processing into distilled water obtains the second mixture；
By the second mixture, in the case where temperature is 45-60 DEG C, sealed thermostat handles 30-50min；
Second mixture filtration treatment is obtained into the second filtrate, is 3-5 according to mass volume ratio:2 add into the second filtrate
Enter peach gum powder, the acquisition component that stirs B；
It is 2-4 according to volume ratio:Component A and component B are sufficiently mixed by 1 ratio, obtain agent keeping vegetable fresh.
Preferably, the ratio of the Chinese mugwort leaf and distilled water is 1:30-40.
Preferably, the ratio of the Chinese mugwort leaf and distilled water is 1:30-35.
Preferably, the particle diameter of the Chinese mugwort leaf of size-reduced processing is less than 40 mesh.
Preferably, the particle diameter of the dried peppermint leaf of size-reduced processing is 2-5mm
Preferably, by the second mixture, in the case where temperature is 45 DEG C, constant temperature handles 50min.
Preferably, the first mixed liquor is diluted 3 times and obtains component A.
A kind of preparation method of agent keeping vegetable fresh described above prepares agent keeping vegetable fresh.
A kind of fresh-keeping of vegetables method of agent keeping vegetable fresh described above, it is characterised in that comprise the following steps：
Appropriate, the undamaged fresh vegetables of no disease and pests harm, pericarp by the maturity of harvesting, the precooling in the case where temperature is 0-4 DEG C
Processing to vegetable surface temperature is less than 8 DEG C；
Vegetables Jing Guo precooling treatment are impregnated in 10-15min in antistaling agent；
Vegetables are taken out from antistaling agent, and dried at normal temperatures, packs using preservative film afterwards and refrigerates storage；Its
In, the temperature of refrigeration is 0-4 DEG C, relative humidity is 70%-95%.
The present invention at least includes following beneficial effect：
In the preparation method for the agent keeping vegetable fresh that the present invention is provided, pass through the nontoxic biological guarantor extracted from Chinese mugwort
Fresh dose, using distillation water termostat soak extraction dried peppermint leaf in effective antiviral ingredients and peach gum powder vegetables are killed
Bacterium, antiviral and film forming Preservation Treatment, suppress the generation and breeding of spoilage organisms, prevent the rotten of vegetables, preservation method safety, nothing
The problems such as poison, the pollution for avoiding chemical preservative environment and caused food security；
In the present invention, the extraction raw material for preparing agent keeping vegetable fresh are readily available, and cost is low；
When the agent keeping vegetable fresh that the present invention is provided is used to preserve potato, capsicum, cucumber or tomato, vegetable spoilage rate is low,
And preferably maintain its original freshness fragility.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or many
The presence or addition of individual other elements or its combination.
Embodiment 1
A kind of preparation method of agent keeping vegetable fresh, comprises the following steps：
With distilled water according to volume ratio 1 after Chinese mugwort leaf is fully crushed:20 mixing obtain the first mixture, by described first
Mixture stands 1h；
The mixture of stewing process is boiled by fire and handles 1h, and collects evaporant；
The evaporant condensation process of collection is obtained to the volatilization liquid of Chinese mugwort leaf；
Remaining first mixture filtering after evaporant will be collected and obtain the first filtrate；
The volatilization liquid and first filtrate are mixed and obtain the first mixed liquor for preparing agent keeping vegetable fresh；
First mixed liquor is diluted 3 times and obtains component A；
It is 5 according to volume ratio:The 1 fresh mint leaf that size-reduced processing is added into distilled water obtains the second mixture；
By the second mixture, in the case where temperature is 45 DEG C, sealed thermostat handles 30min；
Second mixture filtration treatment is obtained into the second filtrate, is 3 according to mass volume ratio:2 add into the second filtrate
Peach gum powder, the acquisition component that stirs B；
It is 4 according to volume ratio:Component A and component B are sufficiently mixed by 1 ratio, obtain agent keeping vegetable fresh.
Wherein, the ratio of the Chinese mugwort leaf and distilled water is 1:30.
The particle diameter of the Chinese mugwort leaf of size-reduced processing is less than 40 mesh.
The particle diameter of the dried peppermint leaf of size-reduced processing is 2mm.
Embodiment 2
The present invention provides a kind of preparation method of agent keeping vegetable fresh, comprises the following steps：
With distilled water according to volume ratio 1 after Chinese mugwort leaf is fully crushed:35 mixing obtain the first mixture, by described first
Mixture stands 1.5h；
The mixture of stewing process is boiled by fire and handles 1.5h, and collects evaporant；
The evaporant condensation process of collection is obtained to the volatilization liquid of Chinese mugwort leaf；
Remaining first mixture filtering after evaporant will be collected and obtain the first filtrate；
The volatilization liquid and first filtrate are mixed and obtain the first mixed liquor for preparing agent keeping vegetable fresh；
First mixed liquor is diluted 4 times and obtains component A；
It is 10 according to volume ratio:The 3 fresh mint leaves that size-reduced processing is added into distilled water obtain the second mixture；
By the second mixture, in the case where temperature is 50 DEG C, sealed thermostat handles 40min；
Second mixture filtration treatment is obtained into the second filtrate, is 2 according to mass volume ratio:1 adds into the second filtrate
Peach gum powder, the acquisition component that stirs B；
It is 3 according to volume ratio:Component A and component B are sufficiently mixed by 1 ratio, obtain agent keeping vegetable fresh.
Wherein, the ratio of the Chinese mugwort leaf and distilled water is 1:35.
The particle diameter of the Chinese mugwort leaf of size-reduced processing is less than 40 mesh.
The particle diameter of the dried peppermint leaf of size-reduced processing is 2-5mm.
Embodiment 3
The present invention provides a kind of preparation method of agent keeping vegetable fresh, comprises the following steps：
With distilled water according to volume ratio 1 after Chinese mugwort leaf is fully crushed:50 mixing obtain the first mixture, by described first
Mixture stands 2h；
The mixture of stewing process is boiled by fire and handles 2h, and collects evaporant；
The evaporant condensation process of collection is obtained to the volatilization liquid of Chinese mugwort leaf；
Remaining first mixture filtering after evaporant will be collected and obtain the first filtrate；
The volatilization liquid and first filtrate are mixed and obtain the first mixed liquor for preparing agent keeping vegetable fresh；
By the dilution of the first mixed liquor, 3-5 times obtains component A；
It is 10 according to volume ratio:The 3 fresh mint leaves that size-reduced processing is added into distilled water obtain the second mixture；
By the second mixture, in the case where temperature is 60 DEG C, sealed thermostat handles 50min；
Second mixture filtration treatment is obtained into the second filtrate, is 5 according to mass volume ratio:2 add into the second filtrate
Peach gum powder, the acquisition component that stirs B；
It is 2 according to volume ratio:Component A and component B are sufficiently mixed by 1 ratio, obtain agent keeping vegetable fresh.
Wherein, the ratio of the Chinese mugwort leaf and distilled water is 1:40.
The particle diameter of the Chinese mugwort leaf of size-reduced processing is less than 40 mesh.
The particle diameter of the dried peppermint leaf of size-reduced processing is 2-5mm.
Embodiment 4
A kind of preparation method of Application Example 1-3 agent keeping vegetable fresh prepares agent keeping vegetable fresh.
Embodiment 5
A kind of fresh-keeping of vegetables method of the agent keeping vegetable fresh of Application Example 4, comprises the following steps：
Appropriate, the undamaged fresh vegetables of no disease and pests harm, pericarp by the maturity of harvesting, the precooling in the case where temperature is 0-4 DEG C
Processing to vegetable surface temperature is less than 8 DEG C；
Vegetables Jing Guo precooling treatment are impregnated in 10-15min in antistaling agent；
Vegetables are taken out from antistaling agent, and dried at normal temperatures, packs using preservative film afterwards and refrigerates storage；Its
In, the temperature of refrigeration is 0-4 DEG C, relative humidity is 70%-95%.
Embodiment 6
A kind of fresh-keeping of vegetables method of the agent keeping vegetable fresh of Application Example 4, comprises the following steps：
Appropriate, the undamaged fresh vegetables of no disease and pests harm, pericarp by the maturity of harvesting, the precooling in the case where temperature is 0-4 DEG C
Processing to vegetable surface temperature is less than 8 DEG C；
Vegetables Jing Guo precooling treatment are impregnated in 10-15min in antistaling agent；
Vegetables are taken out from antistaling agent, and dried at normal temperatures, packs using preservative film afterwards and refrigerates storage；Its
In, the temperature of refrigeration is 0-4 DEG C, relative humidity is 70%-95%.
Embodiment 7
A kind of fresh-keeping of vegetables method of the agent keeping vegetable fresh of Application Example 4, comprises the following steps：
Appropriate, the undamaged fresh vegetables of no disease and pests harm, pericarp by the maturity of harvesting, the precooling in the case where temperature is 0-4 DEG C
Processing to vegetable surface temperature is less than 8 DEG C；
Vegetables Jing Guo precooling treatment are impregnated in 10-15min in antistaling agent；
Vegetables are taken out from antistaling agent, and dried at normal temperatures, packs using preservative film afterwards and refrigerates storage；Its
In, the temperature of refrigeration is 0-4 DEG C, relative humidity is 70%-95%.
The three kinds of agent keeping vegetable fresh that should be prepared in embodiment 1-3 carry out Preservation Treatment to different vegetable as experiment
Group, and the vegetables of the same race for not applying agent keeping vegetable fresh to handle are set respectively as a control group, result of the test such as table 1 below：
From above contrast test data, the mixing good antimicrobial effect of the agent keeping vegetable fresh of the present invention, rotting rate are used
It is low with weight-loss ratio, it can effectively extend stock's phase of vegetables.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from specification and equivalency range, the present invention is not limited to
Specific details and shown here as the embodiment with description.
Claims (10)
1. a kind of preparation method of agent keeping vegetable fresh, it is characterised in that comprise the following steps：
With distilled water according to volume ratio 1 after Chinese mugwort leaf is fully crushed:20-50 mixing obtains the first mixture, by described first
Mixture stands 1-2h；
The mixture of stewing process is boiled by fire and handles 1-2h, and collects evaporant；
The evaporant condensation process of collection is obtained to the volatilization liquid of Chinese mugwort leaf；
Remaining first mixture filtering after evaporant will be collected and obtain the first filtrate；
The volatilization liquid and first filtrate are mixed and obtain the first mixed liquor for preparing agent keeping vegetable fresh.
2. the preparation method of agent keeping vegetable fresh as claimed in claim 1, it is characterised in that further comprising the steps of：
By the dilution of the first mixed liquor, 3-5 times obtains component A；
It is 10 according to volume ratio:The fresh mint leaf that 2-3 adds size-reduced processing into distilled water obtains the second mixture；
By the second mixture, in the case where temperature is 45-60 DEG C, sealed thermostat handles 30-50min；
Second mixture filtration treatment is obtained into the second filtrate, is 3-5 according to mass volume ratio:2 add peach into the second filtrate
Rubber powder, the acquisition component that stirs B；
It is 2-4 according to volume ratio:Component A and component B are sufficiently mixed by 1 ratio, obtain agent keeping vegetable fresh.
3. the preparation method of agent keeping vegetable fresh as claimed in claim 1, it is characterised in that the ratio of the Chinese mugwort leaf and distilled water
Example is 1:30-40.
4. the preparation method of agent keeping vegetable fresh as claimed in claim 1, it is characterised in that the ratio of the Chinese mugwort leaf and distilled water
Example is 1:30-35.
5. the preparation method of agent keeping vegetable fresh as claimed in claim 1, it is characterised in that the grain of the Chinese mugwort leaf of size-reduced processing
Footpath is less than 40 mesh.
6. the preparation method of agent keeping vegetable fresh as claimed in claim 2, it is characterised in that the grain of the dried peppermint leaf of size-reduced processing
Footpath is 2-5mm.
7. the preparation method of agent keeping vegetable fresh as claimed in claim 2, it is characterised in that by the second mixture in temperature be 45
Constant temperature handles 50min at DEG C.
8. the preparation method of agent keeping vegetable fresh as claimed in claim 2, it is characterised in that vegetables as claimed in claim 1
The preparation method of antistaling agent, it is characterised in that the first mixed liquor is diluted 3 times and obtains component A.
9. a kind of preparation method of agent keeping vegetable fresh as any one of claim 1 or 8 prepares agent keeping vegetable fresh.
10. a kind of fresh-keeping of vegetables method of agent keeping vegetable fresh as claimed in claim 9, it is characterised in that comprise the following steps：
Appropriate, the undamaged fresh vegetables of no disease and pests harm, pericarp by the maturity of harvesting, the precooling treatment in the case where temperature is 0-4 DEG C
It is less than 8 DEG C to vegetable surface temperature；
Vegetables Jing Guo precooling treatment are impregnated in 10-15min in antistaling agent；
Vegetables are taken out from antistaling agent, and dried at normal temperatures, packs using preservative film afterwards and refrigerates storage；Wherein, it is cold
The temperature of Tibetan is 0-4 DEG C, relative humidity is 70%-95%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710474231.XA CN107318964A (en) | 2017-06-21 | 2017-06-21 | Agent keeping vegetable fresh, preparation method and its fresh-keeping of vegetables method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710474231.XA CN107318964A (en) | 2017-06-21 | 2017-06-21 | Agent keeping vegetable fresh, preparation method and its fresh-keeping of vegetables method |
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| CN201710474231.XA Pending CN107318964A (en) | 2017-06-21 | 2017-06-21 | Agent keeping vegetable fresh, preparation method and its fresh-keeping of vegetables method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094521A (en) * | 2018-02-02 | 2018-06-01 | 武汉华康臣生物科技有限公司 | A kind of fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN110897000A (en) * | 2019-12-07 | 2020-03-24 | 怀化市鹤翔生态农业股份有限公司 | Fruit and vegetable fresh-keeping method |
| CN110896999A (en) * | 2019-12-07 | 2020-03-24 | 怀化市鹤翔生态农业股份有限公司 | Application method of fruit and vegetable fresh-keeping liquid |
| CN113142296A (en) * | 2021-02-24 | 2021-07-23 | 江苏一号农场科技股份有限公司 | Vegetable fresh-keeping processing method |
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Application publication date: 20171107 |