CN107347983A - A kind of Kiwi berry fresh-keeping liquid, its preparation method and preservation method - Google Patents
A kind of Kiwi berry fresh-keeping liquid, its preparation method and preservation method Download PDFInfo
- Publication number
- CN107347983A CN107347983A CN201710567926.2A CN201710567926A CN107347983A CN 107347983 A CN107347983 A CN 107347983A CN 201710567926 A CN201710567926 A CN 201710567926A CN 107347983 A CN107347983 A CN 107347983A
- Authority
- CN
- China
- Prior art keywords
- parts
- kiwi berry
- fresh
- keeping liquid
- keeping
- 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
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 96
- 235000009434 Actinidia chinensis Nutrition 0.000 title claims abstract description 94
- 235000021028 berry Nutrition 0.000 title claims abstract description 94
- 239000007788 liquid Substances 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000004321 preservation Methods 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000298715 Actinidia chinensis Species 0.000 title claims abstract 21
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 19
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 19
- 229930003231 vitamin Natural products 0.000 claims abstract description 19
- 235000013343 vitamin Nutrition 0.000 claims abstract description 19
- 239000011782 vitamin Substances 0.000 claims abstract description 19
- 229940088594 vitamin Drugs 0.000 claims abstract description 19
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 19
- 229930194248 Licoflavone Natural products 0.000 claims abstract description 17
- MEHHCBRCXIDGKZ-UHFFFAOYSA-N Licoflavone C Natural products CC(C)=CCC1=C(O)C=C(O)C(C(C=2)=O)=C1OC=2C1=CC=C(O)C=C1 MEHHCBRCXIDGKZ-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 241000241413 Propolis Species 0.000 claims abstract description 14
- 229940069949 propolis Drugs 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 244000223014 Syzygium aromaticum Species 0.000 claims description 14
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 14
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 14
- 241000576429 Forsythia suspensa Species 0.000 claims description 12
- 241000245665 Taraxacum Species 0.000 claims description 12
- 239000002775 capsule Substances 0.000 claims description 12
- 239000003755 preservative agent Substances 0.000 claims description 9
- 230000002335 preservative effect Effects 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- IKGXIBQEEMLURG-UHFFFAOYSA-N Rutin Chemical compound OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-UHFFFAOYSA-N 0.000 claims description 3
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims description 3
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims description 3
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims description 3
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims description 3
- 235000005493 rutin Nutrition 0.000 claims description 3
- 229960004555 rutoside Drugs 0.000 claims description 3
- 150000005846 sugar alcohols Chemical class 0.000 claims description 3
- 241000282693 Cercopithecidae Species 0.000 claims description 2
- UIOFUWFRIANQPC-JKIFEVAISA-N Floxacillin Chemical compound N([C@@H]1C(N2[C@H](C(C)(C)S[C@@H]21)C(O)=O)=O)C(=O)C1=C(C)ON=C1C1=C(F)C=CC=C1Cl UIOFUWFRIANQPC-JKIFEVAISA-N 0.000 claims description 2
- LUSZGTFNYDARNI-UHFFFAOYSA-N Sesamol Natural products OC1=CC=C2OCOC2=C1 LUSZGTFNYDARNI-UHFFFAOYSA-N 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 2
- 241000282553 Macaca Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 21
- 238000003860 storage Methods 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000003153 chemical reaction reagent Substances 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 231100001261 hazardous Toxicity 0.000 abstract description 2
- 244000298697 Actinidia deliciosa Species 0.000 description 75
- 238000000605 extraction Methods 0.000 description 8
- 239000000706 filtrate Substances 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 239000003814 drug Substances 0.000 description 6
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 238000002386 leaching Methods 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 240000001949 Taraxacum officinale Species 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000219068 Actinidia Species 0.000 description 1
- 244000298800 Actinidia arguta Species 0.000 description 1
- 235000016416 Actinidia arguta Nutrition 0.000 description 1
- 241000385320 Actinidia eriantha Species 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 1
- 241000555712 Forsythia Species 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 241001236817 Paecilomyces <Clavicipitaceae> Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229930002877 anthocyanin Chemical class 0.000 description 1
- 239000004410 anthocyanin Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002481 ethanol extraction Methods 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- -1 flavanol compound Chemical class 0.000 description 1
- 235000011987 flavanols Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
Abstract
The invention provides a kind of Kiwi berry fresh-keeping liquid, its preparation method and preservation method, it is related to postharvest technology of fruits and vegetables field.A kind of Kiwi berry fresh-keeping liquid, is counted in parts by weight, is prepared the raw material of Kiwi berry fresh-keeping liquid and is included：30~50 parts of Chinese medical extract, 1~10 part of Tea Polyphenols, 1~10 part of vitamin, 1~10 part of licoflavone, 1~10 part of propolis extract, 40~60 parts of water.The natural non-hazardous of fresh-keeping liquid raw material, does not add any chemical reagents, does not influence the health of consumer, raw material is cheap, and fresh-keeping effect is good.A kind of preparation method of Kiwi berry fresh-keeping liquid, including：Raw material is mixed.The preparation method technique is simple, workable, beneficial to industrialized production.A kind of preservation method of Kiwi berry, including：Above-mentioned Kiwi berry fresh-keeping liquid is sprayed on Kiwi berry surface, dried.The preservation method is simple to operate, strengthens fresh-keeping effect, prolongs storage period.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, and more particularly to a kind of Kiwi berry fresh-keeping liquid, its preparation method and guarantor
Fresh method.
Background technology
The germ plasm resource of Kiwi berry is relatively abundanter, and whole world actinidia shares 66 kinds, wherein higher cultivating value
Be Chinese gooseberry, Kiwifruit, tara vine, actinidia eriantha etc..New Zealand is Kiwi berry commercialization in the world
Cultivation is earliest and relatively successfully national, and from 1904 after China introduces Kiwi berry, 30~forties of 20th century starts in Bei Dao
Implement large-scale commercial cultivation, subsequent Kiwi berry industry is gradually taken seriously, and forms complete industrial chain.Into 21
Since century, Kiwi berry is as a kind of novel fruits, because its higher nutritive value and effect are liked by consumers in general.
But China have every year substantial amounts of Kiwi berry due to store it is improper, can not keep fresh and damage, abandon, lose compared with
Greatly.
The content of the invention
It is an object of the invention to provide a kind of Kiwi berry fresh-keeping liquid, the natural non-hazardous of fresh-keeping liquid raw material, does not add and appoints
What chemical reagent, does not influence the health of consumer, raw material is cheap, and fresh-keeping effect is good.
Another object of the present invention is to provide a kind of preparation method of Kiwi berry fresh-keeping liquid, preparation method technique letter
It is single, it is workable, beneficial to industrialized production.
A further object of the present invention is to provide a kind of preservation method of Kiwi berry, and the preservation method is simple to operate, enhancing
Fresh-keeping effect, prolong storage period.
The present invention is solved its technical problem and realized using following technical scheme.
The present invention proposes a kind of Kiwi berry fresh-keeping liquid, counts in parts by weight, preparing the raw material of Kiwi berry fresh-keeping liquid includes：In
30~50 parts of medicament extract, 1~10 part of Tea Polyphenols, 1~10 part of vitamin, 1~10 part of licoflavone, propolis extract 1~10
Part, 40~60 parts of water.
The present invention proposes a kind of preparation method of Kiwi berry fresh-keeping liquid, including：Raw material is mixed.
The present invention proposes a kind of preservation method of Kiwi berry, including：Above-mentioned Kiwi berry fresh-keeping liquid is sprayed on Kiwi berry table
Face, dry.
The beneficial effect of a kind of Kiwi berry fresh-keeping liquid of the embodiment of the present invention, its preparation method and preservation method is：
A kind of Kiwi berry fresh-keeping liquid provided by the invention uses the natural, raw material without chemical addition agent, simple by technique,
Workable preparation method, the fresh-keeping liquid that fresh-keeping effect is good, cost is cheap, does not influence consumer health is obtained, increased
Economic benefit.A kind of preservation method of Kiwi berry provided by the invention, it is simple to operate, strengthen fresh-keeping effect, prolong storage period, have
There is preferable application prospect.
Embodiment
, below will be in the embodiment of the present invention to make the purpose, technical scheme and advantage of the embodiment of the present invention clearer
Technical scheme be clearly and completely described.Unreceipted actual conditions person, builds according to normal condition or manufacturer in embodiment
The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, it is the conventional production that can be obtained by commercially available purchase
Product.
A kind of Kiwi berry fresh-keeping liquid, its preparation method and preservation method of the embodiment of the present invention are carried out specifically below
It is bright.
A kind of Kiwi berry fresh-keeping liquid provided in an embodiment of the present invention, counts, prepares the original of Kiwi berry fresh-keeping liquid in parts by weight
Material includes：30~50 parts of Chinese medical extract, 1~10 part of Tea Polyphenols, 1~10 part of vitamin, 1~10 part of licoflavone, propolis carries
Take 1~10 part of thing, 40~60 parts of water.
Further, in the present invention preferably embodiment, count in parts by weight, raw material includes：Chinese medical extract 35~
45 parts, 3~7 parts of licoflavone, 3~7 parts of Tea Polyphenols, 1~10 part of vitamin, 3~7 parts of licoflavone, propolis extract 3~7
Part, 45~55 parts of water.
Further, in present pre-ferred embodiments, count in parts by weight, Chinese medical extract includes：Folium artemisiae argyi 6~10
Part, 6~10 parts of rhizoma atractylodis, 6~10 parts of cloves, 6~10 parts of dandelion, 6~10 parts of the capsule of weeping forsythia.
Further, in present pre-ferred embodiments, count in parts by weight, Chinese medical extract includes：7~9 parts of folium artemisiae argyi,
7~9 parts of rhizoma atractylodis, 7~9 parts of cloves, 7~9 parts of dandelion, 7~9 parts of the capsule of weeping forsythia.
In the present invention, using the sterilization of folium artemisiae argyi, keep away the performance of worm, sterilization, suppress the growth of Kiwi berry surrounding bacterial.
[WTBX herbaceos perennial, there is eliminating dampness as Chinese medicine, change turbid effect.In the present invention, rhizoma atractylodis are used as and killed
Bacterium, the medicine of Anti-bacterium, fresh-keeping effect is played with folium artemisiae argyi jointly.
Cloves contains the composition of antibacterial sterilizing, plays fresh-keeping effect, while cloves has fragrance in itself, can improve Mi
Smell during the storage of monkey peach.
Dandelion has the effect of clearing heat and detoxicating as Chinese medicine, can suppress bacterium；Dandelion contains multivitamin and micro-
Secondary element, nutrition can be provided for Kiwi berry, slow down the rotten of Kiwi berry.
Forsythia suspense extraction can effectively suppress the breeding of common spoilage organisms in environment, extend the shelf-life of food, have antibacterial
The effect of anti-inflammatory.
Using folium artemisiae argyi, rhizoma atractylodis, cloves, dandelion, the capsule of weeping forsythia as Chinese medicine material, mutually synergy, obtained extract can be with
The effective breeding for suppressing bacterium in Kiwi berry surrounding environment, delay the rotten of Kiwi berry, extend the fresh keeping time of Kiwi berry.
Tea Polyphenols, is the general name of Polyphenols of Tea, including flavanol compound, anthocyanin class, flavonoids, flavonols
With phenolic acid class etc..Tea Polyphenols has stronger antioxidation, and antioxygenic property strengthens with the rise of temperature.Meanwhile
Tea Polyphenols also has bacteriostasis, has inhibitory action to staphylococcus, Escherichia coli, hay bacillus etc..The adsorbable food of Tea Polyphenols
Peculiar smell in product, there is certain deodorization.There is protective effect to the pigment in food, can both play the work of natural pigment
With can prevent food from fading again.
Vitamin is a kind of organic compound for maintaining metabolism.Containing abundant vitamin in Kiwi berry, storing
During, the vitamin in fresh-keeping liquid can reduce the loss of vitamin in Kiwi berry.Vitamin has antioxidation, helps
In the fresh-keeping of Kiwi berry.
Licoflavone is licorice, has good inhibiting effect to aspergillus niger, bread mold, Paecilomyces varioti, have compared with
Good corrosion-resistanting fresh-keeping effect.
Propolis extract has the function that antibacterial, anti-inflammatory, suppresses germ, and work is cooperateed with Tea Polyphenols, vitamin, licoflavone
With playing preferable preservation.
Chinese medical extract, Tea Polyphenols, vitamin, licoflavone, propolis extract are natural material, without by chemistry examination
Agent, proportion using having preferable fresh-keeping effect, do not pollute, there is no any injury to consumer.
Further, in present pre-ferred embodiments, count in parts by weight, raw material also includes rutin sophorin, sugar alcohol, sesame
At least one of phenol.Rutin sophorin is inhibited to various bacteria, and sugar alcohol has stronger oxidation resistance, can be with dimension
Raw element synergy, improves inoxidizability；Sesamol has stronger oxidation resistance, while has fragrance, improves peculiar smell.
A kind of preparation method of Kiwi berry fresh-keeping liquid provided in an embodiment of the present invention, including：
Take a certain amount of folium artemisiae argyi, rhizoma atractylodis, cloves, dandelion, the capsule of weeping forsythia to clean, dry, imitated to improve recovery rate and extraction
Rate, above-mentioned Chinese medicine material is crushed to 200~500 mesh.
The ethanol water that the medicinal powder volume fraction mixed is 50%~60% is extracted 1 in 60~80 DEG C of backflows
~3 times, extract 6~8 hours, filtered after extraction, merging filtrate obtains Chinese medical extract every time.Preferably, after obtaining filtrate, concentration
Dry fine powder.Ethanol extraction active ingredient antibacterial, preservation more preferably.
A certain proportion of Chinese medical extract, Tea Polyphenols, vitamin, licoflavone, propolis extract, water are mixed, stirring
Uniformly.
A kind of preservation method of Kiwi berry provided in an embodiment of the present invention, including：Above-mentioned Kiwi berry fresh-keeping liquid is sprayed on
Kiwi berry surface, after drying, 1~3h is freezed under conditions of 0~10 DEG C.Fresh-keeping liquid is attached to Kiwi berry surface after drying, low
Temperature contributes to the fresh-keeping of Kiwi berry.
Kiwi berry after freezing is encapsulated with preservative film, prevented and air contact, the breeding of bacterium is reduced, improves fresh-keeping effect
Fruit.Preferably, the Kiwi berry after packaging is made to be in low temperature environment in transport and storage.
Further, in present pre-ferred embodiments, the thickness of preservative film is 0.02~0.05mm.The thickness can obstruct
Contact of the Kiwi berry with air, while also will not be excessively thick, influence the radiating of Kiwi berry.
The feature and performance of the present invention are described in further detail with reference to embodiments.
Embodiment 1
A kind of Kiwi berry fresh-keeping liquid is present embodiments provided, is mainly prepared by following methods：
Take 6 parts of folium artemisiae argyi, 6 parts of rhizoma atractylodis, 6 parts of cloves, 6 parts of dandelion, 6 parts of the capsule of weeping forsythia cleans, dry, pulverize to 200 mesh.
The ethanol water that the medicinal powder volume fraction mixed is 50% is extracted 1 time in 60 DEG C of backflows, leaching every time
Carry 6 hours, filtered after extraction, merging filtrate is simultaneously concentrated and dried to obtain Chinese medical extract.
Take 30 parts of Chinese medical extract, 1 part of Tea Polyphenols, 1 part of vitamin, 1 part of licoflavone, 1 part of propolis extract, 40 parts of water
Mixing, stirs.
Embodiment 2
A kind of Kiwi berry fresh-keeping liquid is present embodiments provided, is mainly prepared by following methods：
Take 10 parts of folium artemisiae argyi, 10 parts of rhizoma atractylodis, 10 parts of cloves, 10 parts of dandelion, 10 parts of the capsule of weeping forsythia cleans, dry, pulverize to 200
Mesh.
The ethanol water that the medicinal powder volume fraction mixed is 60% is extracted 1 time in 60 DEG C of backflows, leaching every time
Carry 6 hours, filtered after extraction, merging filtrate is simultaneously concentrated and dried to obtain Chinese medical extract.
Take 50 parts of Chinese medical extract, 10 parts of Tea Polyphenols, 10 parts of vitamin, 10 parts of licoflavone, 10 parts of propolis extract, water
60 parts of mixing, stir.
Embodiment 3
A kind of Kiwi berry fresh-keeping liquid is present embodiments provided, is mainly prepared by following methods：
Take 7 parts of folium artemisiae argyi, 7 parts of rhizoma atractylodis, 7 parts of cloves, 7 parts of dandelion, 7 parts of the capsule of weeping forsythia cleans, dry, pulverize to 350 mesh.
The ethanol water that the medicinal powder volume fraction mixed is 60% is extracted 2 times in 80 DEG C of backflows, leaching every time
Carry 7 hours, filtered after extraction, merging filtrate is simultaneously concentrated and dried to obtain Chinese medical extract.
Take 35 parts of Chinese medical extract, 7 parts of Tea Polyphenols, 7 parts of vitamin, 7 parts of licoflavone, 7 parts of propolis extract, 45 parts of water
Mixing, stirs.
Embodiment 4
A kind of Kiwi berry fresh-keeping liquid is present embodiments provided, is mainly prepared by following methods：
Take 9 parts of folium artemisiae argyi, 9 parts of rhizoma atractylodis, 9 parts of cloves, 9 parts of dandelion, 9 parts of the capsule of weeping forsythia cleans, dry, pulverize to 350 mesh.
The ethanol water that the medicinal powder volume fraction mixed is 55% is extracted 2 times in 80 DEG C of backflows, leaching every time
Carry 7 hours, filtered after extraction, merging filtrate is simultaneously concentrated and dried to obtain Chinese medical extract.
Take 45 parts of Chinese medical extract, 3 parts of Tea Polyphenols, 3 parts of vitamin, 3 parts of licoflavone, 3 parts of propolis extract, 55 parts of water
Mixing, stirs.
Embodiment 5
A kind of Kiwi berry fresh-keeping liquid is present embodiments provided, is mainly prepared by following methods：
Take 8 parts of folium artemisiae argyi, 8 parts of rhizoma atractylodis, 8 parts of cloves, 8 parts of dandelion, 8 parts of the capsule of weeping forsythia cleans, dry, pulverize to 500 mesh.
The ethanol water that the medicinal powder volume fraction mixed is 60% is extracted 3 times in 70 DEG C of backflows, leaching every time
Carry 8 hours, filtered after extraction, merging filtrate is simultaneously concentrated and dried to obtain Chinese medical extract.
Take 40 parts of Chinese medical extract, 5 parts of Tea Polyphenols, 5 parts of vitamin, 5 parts of licoflavone, 5 parts of propolis extract, 50 parts of water
Mixing, stirs.
Embodiment 6
A kind of preservation method of Kiwi berry is present embodiments provided, including：
The Kiwi berry fresh-keeping liquid of embodiment 5 is sprayed on Kiwi berry surface, after drying, 1h is freezed under conditions of 0 DEG C.
Kiwi berry after freezing is encapsulated with preservative film, wherein, the thickness of preservative film is 0.05mm.
Embodiment 7
A kind of preservation method of Kiwi berry is present embodiments provided, including：
The Kiwi berry fresh-keeping liquid of embodiment 5 is sprayed on Kiwi berry surface, after drying, 3h is freezed under conditions of 10 DEG C.
Kiwi berry after freezing is encapsulated with preservative film, wherein, the thickness of preservative film is 0.02mm.
Embodiment 8
A kind of preservation method of Kiwi berry is present embodiments provided, including：
The Kiwi berry fresh-keeping liquid of embodiment 5 is sprayed on Kiwi berry surface, after drying, 2h is freezed under conditions of 5 DEG C.
Kiwi berry after freezing is encapsulated with preservative film, wherein, the thickness of preservative film is 0.035mm.
Test example 1
100 similar, ripe Kiwi berrys of the size of contemporaneity harvesting are chosen, are randomly divided into 5 groups, every group
20.The Kiwi berry fresh-keeping liquid respectively prepared by 5 groups of Kiwi berrys sprinkling embodiments 1~5, place 10 days at room temperature, 20 days, 30
My god, observe the freshness of Kiwi berry.
The freshness result of table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| 10 days | Soften | It is harder | Soften | It is harder | It is harder |
| 20 days | It is softer | Soften | It is softer | Soften | It is slightly hard |
| 30 days | Rot | It is softer | Rot | It is softer | Soften |
As shown in Table 1, under conditions of room temperature, Kiwi berry fresh-keeping liquid prepared by embodiment 1~5 is respectively provided with fresh-keeping effect,
Wherein, the fresh-keeping effect of embodiment 5 is optimal, and Kiwi berry can be made to preserve for 30 or so time.Illustrate the raw material that embodiment 5 provides
The preparation method of formula and fresh-keeping liquid is more scientific and reasonable.
Test example 2
100 similar, ripe Kiwi berrys of the size of contemporaneity harvesting are chosen, are randomly divided into 4 groups, every group
25.The preservation method of the Kiwi berry provided using embodiment 6~8 experimental group 1~3 is stored, experimental group 4 (control group)
It is positioned in room temperature.Respectively in 15 days, 30 days, 45 days freshness for observing Kiwi berry.
The freshness result of table 2
As shown in Table 2, the control group by Preservation Treatment is not rotted comparatively fast, and the Kiwi berry Jing Guo Preservation Treatment then may be used
To preserve more long without rotting.Kiwi berry fresh-keeping effect wherein using the preservation method of the offer of embodiment 8 is optimal, explanation
The preservation method for the Kiwi berry that embodiment 8 provides can strengthen fresh-keeping effect, prolong storage period.
In summary, a kind of Kiwi berry fresh-keeping liquid provided by the invention is passed through using the natural, raw material without chemical addition agent
Technique is simple, workable preparation method, has obtained that fresh-keeping effect is good, and cost is cheap, does not influence the guarantor of consumer health
Fresh liquid, increase economic benefit.A kind of preservation method of Kiwi berry provided by the invention, it is simple to operate, strengthen fresh-keeping effect, extend
Freshness date, there is preferable application prospect.
Embodiments described above is part of the embodiment of the present invention, rather than whole embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made
Every other embodiment, belongs to the scope of protection of the invention.
Claims (10)
1. a kind of Kiwi berry fresh-keeping liquid, it is characterised in that count in parts by weight, prepare the raw material bag of the Kiwi berry fresh-keeping liquid
Include：30~50 parts of Chinese medical extract, 1~10 part of Tea Polyphenols, 1~10 part of vitamin, 1~10 part of licoflavone, propolis extract 1
~10 parts, 40~60 parts of water.
2. Kiwi berry fresh-keeping liquid according to claim 1, it is characterised in that count in parts by weight, the raw material includes：Institute
State 35~45 parts of Chinese medical extract, 3~7 parts of the licoflavone, 3~7 parts of the Tea Polyphenols, 3~7 parts of the vitamin, institute
State 3~7 parts of licoflavone, 3~7 parts of the propolis extract, 45~55 parts of the water.
3. Kiwi berry fresh-keeping liquid according to claim 1 or 2, it is characterised in that count in parts by weight, the raw material also wraps
Include at least one of rutin sophorin, sugar alcohol, sesamol.
4. Kiwi berry fresh-keeping liquid according to claim 1, it is characterised in that count in parts by weight, the Chinese medical extract
Including：6~10 parts of folium artemisiae argyi, 6~10 parts of rhizoma atractylodis, 6~10 parts of cloves, 6~10 parts of dandelion, 6~10 parts of the capsule of weeping forsythia.
5. Kiwi berry fresh-keeping liquid according to claim 4, it is characterised in that count in parts by weight, the Chinese medical extract
Including：7~9 parts of the folium artemisiae argyi, 7~9 parts of the rhizoma atractylodis, 7~9 parts of the cloves, 7~9 parts of the dandelion, the capsule of weeping forsythia 7
~9 parts.
A kind of 6. preparation method of Kiwi berry fresh-keeping liquid as claimed in claim 1, it is characterised in that including：By the raw material
Mixing.
7. the preparation method of Kiwi berry fresh-keeping liquid according to claim 6, it is characterised in that the system of the Chinese medical extract
Preparation Method includes：Folium artemisiae argyi, rhizoma atractylodis, cloves, dandelion, the capsule of weeping forsythia are crushed to 200~500 mesh, extracted with ethanol.
A kind of 8. preservation method of Kiwi berry, it is characterised in that including：By the Kiwi berry as described in any one of claim 1 to 5
Fresh-keeping liquid is sprayed on Kiwi berry surface, dries.
9. the preservation method of Kiwi berry according to claim 8, it is characterised in that also include：The macaque that will be dried
Peach freezes 1~3h.
10. the preservation method of Kiwi berry according to claim 9, it is characterised in that also include：By the Mi after freezing
The preservative film that monkey peach thickness is 0.02~0.05mm encapsulates.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710567926.2A CN107347983A (en) | 2017-07-12 | 2017-07-12 | A kind of Kiwi berry fresh-keeping liquid, its preparation method and preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710567926.2A CN107347983A (en) | 2017-07-12 | 2017-07-12 | A kind of Kiwi berry fresh-keeping liquid, its preparation method and preservation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107347983A true CN107347983A (en) | 2017-11-17 |
Family
ID=60293420
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710567926.2A Pending CN107347983A (en) | 2017-07-12 | 2017-07-12 | A kind of Kiwi berry fresh-keeping liquid, its preparation method and preservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107347983A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996695A (en) * | 2017-12-14 | 2018-05-08 | 河北科技大学 | A kind of method of the fresh-keeping Kiwi berry of electrolysis water |
| CN111345343A (en) * | 2020-04-26 | 2020-06-30 | 成都海关技术中心 | Kiwi fruit storage preservative and preservation method thereof |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771553A (en) * | 2012-08-30 | 2012-11-14 | 四川三甲农业科技股份有限公司 | Method for preserving red kiwi fruits |
| CN103271142A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Preparation method of kiwi fruit preservative |
| CN104351331A (en) * | 2014-12-08 | 2015-02-18 | 贵州大学 | Natural kiwi fruit preservative, preparation method thereof and kiwi fruit preservation method |
| CN104770825A (en) * | 2015-05-06 | 2015-07-15 | 赵志坚 | Natural food preservative |
| CN104921258A (en) * | 2015-06-29 | 2015-09-23 | 胡凡营 | Botanical preservative based on food safety and preparing method thereof |
| CN105076362A (en) * | 2014-05-21 | 2015-11-25 | 刘静兵 | Method for prolong shelf life of cucumber |
| CN105265564A (en) * | 2015-10-27 | 2016-01-27 | 界首市聚丰家庭农场 | Kiwi fruit low-temperature fresh-keeping storage method |
| CN106376642A (en) * | 2016-08-31 | 2017-02-08 | 宁波浩丰农业科技有限公司 | Biological preservative for storage of kiwifruit fruits after picking |
| CN106615076A (en) * | 2017-01-23 | 2017-05-10 | 陆川县绿丰农业专业合作社 | Dried longan preservative and preparation method thereof |
| CN106912567A (en) * | 2015-12-24 | 2017-07-04 | 青岛顺昕电子科技有限公司 | A kind of Kiwi berry antistaling disinfectant |
-
2017
- 2017-07-12 CN CN201710567926.2A patent/CN107347983A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771553A (en) * | 2012-08-30 | 2012-11-14 | 四川三甲农业科技股份有限公司 | Method for preserving red kiwi fruits |
| CN103271142A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Preparation method of kiwi fruit preservative |
| CN105076362A (en) * | 2014-05-21 | 2015-11-25 | 刘静兵 | Method for prolong shelf life of cucumber |
| CN104351331A (en) * | 2014-12-08 | 2015-02-18 | 贵州大学 | Natural kiwi fruit preservative, preparation method thereof and kiwi fruit preservation method |
| CN104770825A (en) * | 2015-05-06 | 2015-07-15 | 赵志坚 | Natural food preservative |
| CN104921258A (en) * | 2015-06-29 | 2015-09-23 | 胡凡营 | Botanical preservative based on food safety and preparing method thereof |
| CN105265564A (en) * | 2015-10-27 | 2016-01-27 | 界首市聚丰家庭农场 | Kiwi fruit low-temperature fresh-keeping storage method |
| CN106912567A (en) * | 2015-12-24 | 2017-07-04 | 青岛顺昕电子科技有限公司 | A kind of Kiwi berry antistaling disinfectant |
| CN106376642A (en) * | 2016-08-31 | 2017-02-08 | 宁波浩丰农业科技有限公司 | Biological preservative for storage of kiwifruit fruits after picking |
| CN106615076A (en) * | 2017-01-23 | 2017-05-10 | 陆川县绿丰农业专业合作社 | Dried longan preservative and preparation method thereof |
Non-Patent Citations (6)
| Title |
|---|
| 中国可持续发展研究会: "《2049年中国科技与社会愿景生物技术与未来农业》", 31 January 2016, 中国科学技术出版社 * |
| 刘强等: "《中药新产品开发》", 31 March 2013, 中国医药科技出版社 * |
| 唐春红: "《天然防腐剂与抗氧化剂》", 31 May 2010, 中国轻工业出版社 * |
| 彭珊珊等: "《食品添加剂》", 31 January 2009, 中国轻工业出版社 * |
| 杨君: "《食品营养》", 31 August 2007, 中国轻工业出版社 * |
| 程小梅等: "猕猴桃采后致病菌的分离及中草药提取物对其抑菌效果初探", 《湖南农业科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996695A (en) * | 2017-12-14 | 2018-05-08 | 河北科技大学 | A kind of method of the fresh-keeping Kiwi berry of electrolysis water |
| CN111345343A (en) * | 2020-04-26 | 2020-06-30 | 成都海关技术中心 | Kiwi fruit storage preservative and preservation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101263828B (en) | Disinfection antistaling agent containing vinegar liquid for plant and uses thereof | |
| CN103271142B (en) | preparation method of kiwi fruit preservative | |
| CN106343010A (en) | Vegetable preservative containing plant essential oil and application | |
| Kumar et al. | Studies to enhance the shelf life of fruits using Aloe vera based herbal coatings: A review | |
| CN104146055A (en) | Plant source fruit and vegetable preservative | |
| CN101326929B (en) | Strawberry compound antistaling agent and preparation thereof | |
| CN103689060A (en) | Chinese herbal medicine preservative | |
| CN104738033A (en) | Preservative composition derived from plants | |
| CN105494616A (en) | Fruit and vegetable fresh-keeping agent containing wood vinegar | |
| CN102273715A (en) | Common lophatherum herb extract natural food preservative and preparation method thereof | |
| CN104186644A (en) | Chinese herbal medicine preservative | |
| CN112425647B (en) | Biological fresh-keeping method for fruits | |
| CN107927150A (en) | A kind of natural composite antistaling agent for vegetables and preparation method thereof | |
| CN106259308A (en) | A kind of fresh-preservative | |
| CN104146058B (en) | A kind of control red bayberry adopt after the compelx coating fresh keeping method of corrupt and anthocyanogen degraded | |
| CN104642529A (en) | Carambola freshness retaining preservative and preparation method thereof | |
| CN107347983A (en) | A kind of Kiwi berry fresh-keeping liquid, its preparation method and preservation method | |
| CN107788104A (en) | A kind of fresh-cut fruit and vegetable antistaling agent and preparation method thereof and application method | |
| CN109169725A (en) | A kind of preparation method and application of complex antimicrobials | |
| Goñi et al. | Clove (Syzygium aromaticum) oils | |
| KR100465831B1 (en) | Novel natural antimicrobial agents based on plants for improvement in storage stability of fruits and vegetables and process of preparation thereof | |
| CN107586618A (en) | A kind of extracting method of Fructus Foeniculi volatile oil and application | |
| CN107410466A (en) | A kind of natural strawberry antistaling agent and its application method | |
| CN108464376A (en) | A kind of production method of honeysuckle-leaf cold tea | |
| JP5465493B2 (en) | Heat-resistant acidophilic bacterial growth inhibitor, heat-resistant acidophilic bacterial growth inhibitory method, and method for producing containerized acidic food and 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 |
Application publication date: 20171117 |
|
| RJ01 | Rejection of invention patent application after publication |