CN107372807A - A kind of agent keeping vegetable fresh and preparation method thereof - Google Patents

A kind of agent keeping vegetable fresh and preparation method thereof Download PDF

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Publication number
CN107372807A
CN107372807A CN201710773613.2A CN201710773613A CN107372807A CN 107372807 A CN107372807 A CN 107372807A CN 201710773613 A CN201710773613 A CN 201710773613A CN 107372807 A CN107372807 A CN 107372807A
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CN
China
Prior art keywords
parts
vegetable fresh
keeping vegetable
agent keeping
fermentation
Prior art date
Application number
CN201710773613.2A
Other languages
Chinese (zh)
Inventor
杜超杰
Original Assignee
广西吉朋投资有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 广西吉朋投资有限公司 filed Critical 广西吉朋投资有限公司
Priority to CN201710773613.2A priority Critical patent/CN107372807A/en
Publication of CN107372807A publication Critical patent/CN107372807A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154Organic compounds; Microorganisms; Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154Organic compounds; Microorganisms; Enzymes
    • A23B7/155Microorganisms; Enzymes; Antibiotics
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157Inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to antistaling agent field, and in particular to a kind of agent keeping vegetable fresh and preparation method thereof, the agent keeping vegetable fresh are made up of the raw material of following parts by weight:20 24 parts of ampelopsis grossdentata leaf, 8 10 parts of grape pip, 68 parts of propolis, 48 parts of granatum, 46 parts of purple perilla powder, 46 parts of sorbierite, 24 parts of garlic, 48 parts of cloves, 48 parts of nutmeg, 13 parts of salt, 24 parts of mature vinegar, 4 12 parts of ginger, 13 parts of yeast.The agent keeping vegetable fresh of the present invention, do not add any chemical synthesis substance in preparation process, green non-pollution, vegetables can be made to keep more long freshness, and the flavor and nutriment of vegetables will not be reduced, extend the shelf life of vegetables.

Description

A kind of agent keeping vegetable fresh and preparation method thereof

Technical field

The present invention relates to antistaling agent field, and in particular to a kind of agent keeping vegetable fresh and preparation method thereof.

Background technology

China is vegetables big producer, and kind and yield occupy first place in the world, and is one of mainstay of the national economy industry, but For a long time, China's agricultural production is only paid attention to managing in antenatal, production, but ignores the antistaling storing in postpartum, causes greatly to pass through Ji loss.Needed with the improvement of people ' s living standards with the quality requirement high to food, vegetables in the case of more complicated More permanently keep fresh, and keep its flavor and nutriment, the main method for solving this problem exactly enters vegetables Row deepfreeze, during deepfreeze, retentiveness, tenderness and delicate flavour of vegetables etc. are all significantly improved, But some psychrophiles can be still produced on vegetables, such as monocyte Liszt hyperplasia bacterium and pseudomonas, they are in refrigeration bar Under part still can raised growth and breeding, ultimately result in vegetables occur it is putrid and deteriorated.Therefore, merely vegetables are refrigerated Through the freshness of vegetables can not be ensured well, it is necessary to study a kind of agent keeping vegetable fresh.

The content of the invention

It is an object of the invention to:The problem of for causing vegetables to go bad by psychrophile pollution during vegetable cold storing, this Invention provides a kind of agent keeping vegetable fresh and preparation method thereof.

In order to achieve the above object, present invention employs following technical scheme:

A kind of agent keeping vegetable fresh, the agent keeping vegetable fresh are made up of the raw material of following parts by weight:Ampelopsis grossdentata leaf 20-24 parts, Grape pip 8-10 parts, propolis 6-8 parts, granatum 4-8 parts, purple perilla powder 4-6 parts, sorbierite 4-6 parts, garlic 2-4 parts, cloves 4-8 Part, nutmeg 4-8 parts, salt 1-3 parts, mature vinegar 2-4 parts, ginger 4-12 parts, yeast 1-3 parts.

Further, the agent keeping vegetable fresh is made up of the raw material of following parts by weight:22 parts of ampelopsis grossdentata leaf, grape pip 9 parts, 7 parts of propolis, 6 parts of granatum, 5 parts of purple perilla powder, 5 parts of sorbierite, 3 parts of garlic, 6 parts of cloves, 6 parts of nutmeg, 2 parts of salt, 3 parts of mature vinegar, 8 parts of ginger, 2 parts of yeast.

A kind of preparation method of agent keeping vegetable fresh as described above, comprises the following steps:

(1)By the mixture of ampelopsis grossdentata leaf, grape pip crusher in crushing into particle diameter less than 3 millimeters, fiber is then added Plain enzyme aqueous solution and edible ethanol so that liquid is higher by 1-2 centimetres of mixture surface, and 4-5 hours are soaked after stirring, and adds The water refluxing extraction of 3-5 times of total weight of the mixture 2-3 times, 1-2 hours are extracted every time, concentrates, obtains dense after extract solution is merged Contracting liquid;

(2)Granatum, purple perilla powder, garlic, cloves, nutmeg, ginger, salt, mature vinegar are mixed and be put into fermentation tank, will be fermented Material in tank is smashed to pieces, then toward adding step in fermentation tank(1)Concentrate, propolis, sorbierite, yeast, stir quiet Put half an hour, then toward the water of 2 times of mixture total weight of addition in fermentation tank, be sealed by fermentation, zymotic fluid obtained, by zymotic fluid mistake The agent keeping vegetable fresh is obtained after filter, concentration.

Further, step(1)In, it is 1.10-1.20 that extract solution is concentrated into room temperature measuring relative density after merging.

Further, step(2)In, it is 35-39 DEG C that fermentation temperature is kept during sealing and fermenting, fermentation time 12- 14 days.

In summary, the present invention has the positive effect that as a result of such scheme:

There is very strong sterilization and anticorrosion to act on, can press down for the agent keeping vegetable fresh of the present invention, ampelopsis grossdentata leaf therein, grape pip The growth of psychrophile processed, while eliminate the bacterium on vegetables, under each composition collective effect, vegetables can be made to keep more long fresh Degree, and the flavor and nutriment of vegetables will not be reduced, extend the shelf life of vegetables;The agent keeping vegetable fresh is in preparation process simultaneously In do not add any chemical synthesis substance, green non-pollution.

Embodiment

With reference to embodiment, the invention will be further described.

Embodiment 1:

A kind of agent keeping vegetable fresh, the agent keeping vegetable fresh are made up of the raw material of following parts by weight:20 parts of ampelopsis grossdentata leaf, grape 8 parts of seed, 6 parts of propolis, 4 parts of granatum, 4 parts of purple perilla powder, 4 parts of sorbierite, 2 parts of garlic, 4 parts of cloves, 4 parts of nutmeg, salt 1 Part, 2 parts of mature vinegar, 4 parts of ginger, 1 part of yeast;

A kind of preparation method of agent keeping vegetable fresh as described above, comprises the following steps:

(1)By the mixture of ampelopsis grossdentata leaf, grape pip crusher in crushing into particle diameter less than 3 millimeters, fiber is then added Plain enzyme aqueous solution and edible ethanol so that liquid is higher by 1 centimetre of mixture surface, is soaked 4 hours after stirring, and adds mixing The water refluxing extraction of 3 times of thing gross weight 2 times, extract 1 hour every time, room temperature measuring relative density is concentrated after extract solution is merged is 1.10, obtain concentrate;

(2)Granatum, purple perilla powder, garlic, cloves, nutmeg, ginger, salt, mature vinegar are mixed and be put into fermentation tank, will be fermented Material in tank is smashed to pieces, then toward adding step in fermentation tank(1)Concentrate, propolis, sorbierite, yeast, stir quiet Put half an hour, then toward the water of 2 times of mixture total weight of addition in fermentation tank, be sealed by fermentation, fermentation temperature is kept in fermentation process For 35 DEG C, fermentation time is 12 days, obtains zymotic fluid, will obtain the agent keeping vegetable fresh after filtering fermentation liquor, concentration.

Embodiment 2:

A kind of agent keeping vegetable fresh, the agent keeping vegetable fresh are made up of the raw material of following parts by weight:22 parts of ampelopsis grossdentata leaf, grape 9 parts of seed, 7 parts of propolis, 6 parts of granatum, 5 parts of purple perilla powder, 5 parts of sorbierite, 3 parts of garlic, 6 parts of cloves, 6 parts of nutmeg, salt 2 Part, 3 parts of mature vinegar, 8 parts of ginger, 2 parts of yeast;

A kind of preparation method of agent keeping vegetable fresh as described above, comprises the following steps:

(1)By the mixture of ampelopsis grossdentata leaf, grape pip crusher in crushing into particle diameter less than 3 millimeters, fiber is then added Plain enzyme aqueous solution and edible ethanol so that liquid is higher by 1.5 centimetres of mixture surface, is soaked 4.5 hours after stirring, and adds The water refluxing extraction of 4 times of total weight of the mixture 3 times, extraction 1.5 hours, it is relative to concentrate room temperature measuring every time after extract solution is merged Density is 1.15, obtains concentrate;

(2)Granatum, purple perilla powder, garlic, cloves, nutmeg, ginger, salt, mature vinegar are mixed and be put into fermentation tank, will be fermented Material in tank is smashed to pieces, then toward adding step in fermentation tank(1)Concentrate, propolis, sorbierite, yeast, stir quiet Put half an hour, then toward the water of 2 times of mixture total weight of addition in fermentation tank, be sealed by fermentation, fermentation temperature is kept in fermentation process For 37 DEG C, fermentation time is 13 days, obtains zymotic fluid, will obtain the agent keeping vegetable fresh after filtering fermentation liquor, concentration.

Embodiment 3:

A kind of agent keeping vegetable fresh, the agent keeping vegetable fresh are made up of the raw material of following parts by weight:24 parts of ampelopsis grossdentata leaf, grape 10 parts of seed, 8 parts of propolis, 8 parts of granatum, 6 parts of purple perilla powder, 6 parts of sorbierite, 4 parts of garlic, 8 parts of cloves, 8 parts of nutmeg, salt 3 Part, 4 parts of mature vinegar, 12 parts of ginger, 3 parts of yeast;

A kind of preparation method of agent keeping vegetable fresh as described above, comprises the following steps:

(1)By the mixture of ampelopsis grossdentata leaf, grape pip crusher in crushing into particle diameter less than 3 millimeters, fiber is then added Plain enzyme aqueous solution and edible ethanol so that liquid is higher by 2 centimetres of mixture surface, and 4-5 hours are soaked after stirring, and adds mixed The water refluxing extraction of 5 times of compound gross weight 3 times, extraction 2 hours, concentrate room temperature measuring relative density every time after extract solution is merged For 1.20, concentrate is obtained;

(2)Granatum, purple perilla powder, garlic, cloves, nutmeg, ginger, salt, mature vinegar are mixed and be put into fermentation tank, will be fermented Material in tank is smashed to pieces, then toward adding step in fermentation tank(1)Concentrate, propolis, sorbierite, yeast, stir quiet Put half an hour, then toward the water of 2 times of mixture total weight of addition in fermentation tank, be sealed by fermentation, fermentation temperature is kept in fermentation process For 39 DEG C, fermentation time is 14 days, obtains zymotic fluid, will obtain the agent keeping vegetable fresh after filtering fermentation liquor, concentration.

In summary, agent keeping vegetable fresh of the invention, any chemical synthesis substance, green nothing are not added in preparation process Pollution, vegetables can be made to keep more long freshness, and the flavor and nutriment of vegetables will not be reduced, extend the shelf of vegetables Phase.

The preferred embodiment of invention is the foregoing is only, is not intended to limit the invention, all spirit in the present invention Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.

Claims (5)

1. a kind of agent keeping vegetable fresh, it is characterised in that the agent keeping vegetable fresh is made up of the raw material of following parts by weight:Xian Chi snakes Portugal Grape leaf 20-24 parts, grape pip 8-10 parts, propolis 6-8 parts, granatum 4-8 parts, purple perilla powder 4-6 parts, sorbierite 4-6 parts, garlic 2- 4 parts, cloves 4-8 parts, nutmeg 4-8 parts, salt 1-3 parts, mature vinegar 2-4 parts, ginger 4-12 parts, yeast 1-3 parts.
2. a kind of agent keeping vegetable fresh according to claim 1, it is characterised in that the agent keeping vegetable fresh is by following parts by weight Raw material composition:22 parts of ampelopsis grossdentata leaf, 9 parts of grape pip, 7 parts of propolis, 6 parts of granatum, 5 parts of purple perilla powder, 5 parts of sorbierite, 3 parts of garlic, 6 parts of cloves, 6 parts of nutmeg, 2 parts of salt, 3 parts of mature vinegar, 8 parts of ginger, 2 parts of yeast.
3. according to a kind of preparation method of any described agent keeping vegetable fresh of claim 1-2, it is characterised in that including following step Suddenly:
(1)By the mixture of ampelopsis grossdentata leaf, grape pip crusher in crushing into particle diameter less than 3 millimeters, fiber is then added Plain enzyme aqueous solution and edible ethanol so that liquid is higher by 1-2 centimetres of mixture surface, and 4-5 hours are soaked after stirring, and adds The water refluxing extraction of 3-5 times of total weight of the mixture 2-3 times, 1-2 hours are extracted every time, concentrates, obtains dense after extract solution is merged Contracting liquid;
(2)Granatum, purple perilla powder, garlic, cloves, nutmeg, ginger, salt, mature vinegar are mixed and be put into fermentation tank, will be fermented Material in tank is smashed to pieces, then toward adding step in fermentation tank(1)Concentrate, propolis, sorbierite, yeast, stir quiet Put half an hour, then toward the water of 2 times of mixture total weight of addition in fermentation tank, be sealed by fermentation, zymotic fluid obtained, by zymotic fluid mistake The agent keeping vegetable fresh is obtained after filter, concentration.
A kind of 4. preparation method of agent keeping vegetable fresh according to claim 3, it is characterised in that step(1)In, extract solution It is 1.10-1.20 that room temperature measuring relative density is concentrated into after merging.
A kind of 5. preparation method of agent keeping vegetable fresh according to claim 3, it is characterised in that step(2)In, sealing hair It is 35-39 DEG C that fermentation temperature is kept during ferment, and fermentation time is 12-14 days.
CN201710773613.2A 2017-08-31 2017-08-31 A kind of agent keeping vegetable fresh and preparation method thereof CN107372807A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019146669A1 (en) * 2018-01-26 2019-08-01 株式会社山田養蜂場本社 mTOR INHIBITOR

Citations (2)

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Publication number Priority date Publication date Assignee Title
CN104381429A (en) * 2014-11-25 2015-03-04 天峨县平昌生态农业有限公司 Fruit and vegetable preservative containing vine tea extract
CN106942342A (en) * 2017-01-17 2017-07-14 广西神龙王农牧食品集团有限公司 A kind of preservation method of Luchuan pork

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104381429A (en) * 2014-11-25 2015-03-04 天峨县平昌生态农业有限公司 Fruit and vegetable preservative containing vine tea extract
CN106942342A (en) * 2017-01-17 2017-07-14 广西神龙王农牧食品集团有限公司 A kind of preservation method of Luchuan pork

Non-Patent Citations (3)

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Title
彭珊珊等: "《食品添加剂》", 31 January 2009, 中国轻工业出版社 *
温辉梁: "《生物化工产品生产技术》", 31 December 2004, 江西科学技术出版社 *
陈三斌: "《180种实用化工产品配方与制造》", 31 December 2002, 金盾出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019146669A1 (en) * 2018-01-26 2019-08-01 株式会社山田養蜂場本社 mTOR INHIBITOR

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