CN107410468A - A kind of preservation method of guava - Google Patents
A kind of preservation method of guava Download PDFInfo
- Publication number
- CN107410468A CN107410468A CN201710771184.5A CN201710771184A CN107410468A CN 107410468 A CN107410468 A CN 107410468A CN 201710771184 A CN201710771184 A CN 201710771184A CN 107410468 A CN107410468 A CN 107410468A
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- China
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- parts
- guava
- powder
- preservation method
- antistaling agent
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Classifications
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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
Abstract
The present invention relates to field of fruit freshness keeping, and in particular to a kind of preservation method of guava, including one layer of edible freshness-keeping thin coat of surface sprinkling antistaling agent and covering toward guava, the antistaling agent are made up of the raw material of following parts by weight：12 16 parts of pomegranate leaf, 46 parts of chitosan, 26 parts of acetic acid, 24 parts of cloves, 24 parts of rosemary, 68 parts of NMF.The preservation method of the guava of the present invention, the rotten speed of guava can be slowed down, extend the shelf-life of guava, and the taste of guava will not be changed within the shelf-life, advantageously in the preservation of guava.
Description
Technical field
The present invention relates to field of fruit freshness keeping, and in particular to a kind of preservation method of guava.
Background technology
Guava is a kind of fruit common in daily life, and aromatic flavour, taste is unique, and itself is rich in abundant battalion
Form point, wherein the height of the content of protein and Vitamin C especially, also containing vitamin A, B and microelements of calcium, phosphorus, iron,
Potassium etc.；Guava, which is also rich in, the nutritional ingredients such as dietary fiber, carrotene, fat, fructose, sucrose, amino acid.Guava is not
Can only bring it is edible, can also bring it is medicinal, its fruit can be used for treat diarrhea, dysentery, children's indigestion；Its fresh leaf can
It is used for traumatic injury, traumatism and bleeding outside, ulcer on the shank does not close up long.Guava is because its unique taste is very popular, still
Guava after harvesting, easily rot, though can delay under deepfreeze its rot speed, the distinctive fragrance of guava with
Delicious taste can lose, therefore, how fresh-keeping to guava progress, have become numerous orchard workers' concern.
The content of the invention
It is an object of the invention to：The problem of for easily being rotted after guava harvesting, the present invention provides a kind of kind stone
The preservation method of pomegranate.
In order to achieve the above object, present invention employs following technical scheme：
A kind of preservation method of guava, comprises the following steps：
（1）Harvest maturity 8-9 into guava, immersion 10-14 minutes, institute are put into 10-15 DEG C of saline solution after cleaning
It is 3-5% with the mass fraction of saline solution, then the guava soaked is dried；
（2）At a temperature of 15-20 DEG C, toward the surface sprinkling antistaling agent of guava, continue after guava surface does not have moisture
Sprinkling antistaling agent, and so on 2-3 times；
The antistaling agent is made up of the raw material of following parts by weight：Pomegranate leaf 12-16 parts, chitosan 4-6 parts, acetic acid 2-6 parts, cloves
2-4 parts, rosemary 2-4 parts, NMF 6-8 parts；
（3）One layer of edible freshness-keeping thin coat is covered toward the surface of guava, refrigerating chamber is then transferred to and is refrigerated；
The edible freshness-keeping thin coat is made up of the raw material of following parts by weight：Orange peel 14-18 parts, starch 2-3 parts, sweet potato powder 2-3
Part, Chitosan powder 4-6 parts, sodium alginate 2-4 parts, glycerine 4-6 parts.
Further, the preparation method of the antistaling agent is：A. pomegranate leaf is dried into rear grind into powder, then by powder
Add in edible ethanol solution and shaken, centrifuged, take supernatant layer solution, obtain pomegranate leaf extract；B. by chitosan, vinegar
Acid, cloves, rosemary, NMF are put into pomegranate leaf extract, are sealed by fermentation after stirring 5-7 days, then by liquid mistake
Filter, takes filtrate to concentrate, produces.
Further, the preparation method of the edible freshness-keeping thin coat is：A. orange peel is dried into rear grind into powder, then
Powder is subjected to refluxing extraction, obtains orange peel extract solution；B. starch, sweet potato powder, Chitosan powder are put into orange peel extraction
In liquid, stir, be then gelatinized, sodium alginate, glycerine are added in gelatinization process, is made after the completion of gelatinization
Film-like.
Further, step（1）In, the saline solution is the saline solution by being electrolysed, and its pH value is adjusted to 4.5-
5.5。
Further, step（1）In, dry mode is spray drying.
Further, step（3）In, the relative humidity of Keep cool room is 75-85%.
In summary, the present invention has the positive effect that as a result of such scheme：
The preservation method of the guava of the present invention, first sprayed using antistaling agent against guava, make the Surface absorption of guava
Enough antistaling agents, then wrapped up guava with edible freshness-keeping thin coat, the pomegranate leaf extract of antistaling agent, coordinate other
Composition can slow down the oxidation rate of guava, while carry out moisture-keeping function to guava, and edible freshness-keeping thin coat is then by kind stone
Pomegranate and air exclusion, further slow down the oxidation rate of guava, preservative film is to fruit in itself with human body without any harm；
Under double action, the rotten speed of guava can be slowed down, extend the shelf-life of guava, and will not be changed within the shelf-life kind
The taste of pomegranate, advantageously in the preservation of guava.
Embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1:
A kind of preservation method of guava, comprises the following steps：
（1）Harvest maturity 8 into guava, be put into 10 DEG C of saline solution and soak 10 minutes after cleaning, saline solution used
For the saline solution by electrolysis, its mass fraction is 3%, pH value 4.5, is then spray-dried the guava soaked；
（2）At a temperature of 15 DEG C, toward the surface sprinkling antistaling agent of guava, continue to spray after guava surface does not have moisture
Antistaling agent, and so on 2 times；
（3）One layer of edible freshness-keeping thin coat is covered toward the surface of guava, refrigerating chamber is then transferred to and is refrigerated, Keep cool
The relative humidity of room is 75%；
The antistaling agent is made up of the raw material of following parts by weight：12 parts of pomegranate leaf, 4 parts of chitosan, 2 parts of acetic acid, 2 parts of cloves, fan
Repeatedly fragrant 2 parts, 6 parts of NMF；The preparation method of the antistaling agent is：A. pomegranate leaf is dried into rear grind into powder, then by powder
End, which is added in edible ethanol solution, is shaken, is centrifuged, and is taken supernatant layer solution, is obtained pomegranate leaf extract；B. by chitosan, vinegar
Acid, cloves, rosemary, NMF are put into pomegranate leaf extract, are sealed by fermentation after stirring 5-7 days, then by liquid mistake
Filter, takes filtrate to concentrate, produces；
The edible freshness-keeping thin coat is made up of the raw material of following parts by weight：14 parts of orange peel, 2 parts of starch, 2 parts of sweet potato powder, shell gather
4 parts of Icing Sugar end, 2 parts of sodium alginate, 4 parts of glycerine；The preparation method of the edible freshness-keeping thin coat is：A. ground after orange peel is dried
Clay into power, powder is then subjected to refluxing extraction, obtain orange peel extract solution；B. starch, sweet potato powder, Chitosan powder are put
Into orange peel extract solution, stir, be then gelatinized, sodium alginate, glycerine, gelatinization are added in gelatinization process
After the completion of be made into it is membranaceous.
Embodiment 2:
A kind of preservation method of guava, comprises the following steps：
（1）Harvest maturity 9 into guava, be put into 13 DEG C of saline solution and soak 12 minutes after cleaning, saline solution used
For the saline solution by electrolysis, its mass fraction is 4%, pH value 5, is then spray-dried the guava soaked；
（2）At a temperature of 18 DEG C, toward the surface sprinkling antistaling agent of guava, continue to spray after guava surface does not have moisture
Antistaling agent, and so on 3 times；
（3）One layer of edible freshness-keeping thin coat is covered toward the surface of guava, refrigerating chamber is then transferred to and is refrigerated, Keep cool
The relative humidity of room is 80%；
The antistaling agent is made up of the raw material of following parts by weight：14 parts of pomegranate leaf, 5 parts of chitosan, 4 parts of acetic acid, 3 parts of cloves, fan
Repeatedly fragrant 3 parts, 7 parts of NMF；The preparation method of the antistaling agent is：A. pomegranate leaf is dried into rear grind into powder, then by powder
End, which is added in edible ethanol solution, is shaken, is centrifuged, and is taken supernatant layer solution, is obtained pomegranate leaf extract；B. by chitosan, vinegar
Acid, cloves, rosemary, NMF are put into pomegranate leaf extract, are sealed by fermentation 6 days after stirring, are then filtered liquid,
Take filtrate to concentrate, produce；
The edible freshness-keeping thin coat is made up of the raw material of following parts by weight：16 parts of orange peel, 2.5 parts of starch, 2.5 parts of sweet potato powder,
5 parts of Chitosan powder, 3 parts of sodium alginate, 5 parts of glycerine；The preparation method of the edible freshness-keeping thin coat is：A. orange peel is dried
Grind into powder afterwards, powder is then subjected to refluxing extraction, obtains orange peel extract solution；B. by starch, sweet potato powder, chitosan powder
End is put into orange peel extract solution, is stirred, and is then gelatinized, and sodium alginate, glycerine are added in gelatinization process,
It is made into after the completion of gelatinization membranaceous.
Embodiment 3:
A kind of preservation method of guava, comprises the following steps：
（1）Harvest maturity 9 into guava, be put into 15 DEG C of saline solution and soak 14 minutes after cleaning, saline solution used
For the saline solution by electrolysis, its mass fraction is 5%, pH value 5.5, is then spray-dried the guava soaked；
（2）At a temperature of 20 DEG C, toward the surface sprinkling antistaling agent of guava, continue to spray after guava surface does not have moisture
Antistaling agent, and so on 3 times；
（3）One layer of edible freshness-keeping thin coat is covered toward the surface of guava, refrigerating chamber is then transferred to and is refrigerated, Keep cool
The relative humidity of room is 85%；
The antistaling agent is made up of the raw material of following parts by weight：16 parts of pomegranate leaf, 6 parts of chitosan, 6 parts of acetic acid, 4 parts of cloves, fan
Repeatedly fragrant 4 parts, 8 parts of NMF；The preparation method of the antistaling agent is：A. pomegranate leaf is dried into rear grind into powder, then by powder
End, which is added in edible ethanol solution, is shaken, is centrifuged, and is taken supernatant layer solution, is obtained pomegranate leaf extract；B. by chitosan, vinegar
Acid, cloves, rosemary, NMF are put into pomegranate leaf extract, are sealed by fermentation after stirring 5-7 days, then by liquid mistake
Filter, takes filtrate to concentrate, produces；
The edible freshness-keeping thin coat is made up of the raw material of following parts by weight：18 parts of orange peel, 3 parts of starch, 3 parts of sweet potato powder, shell gather
6 parts of Icing Sugar end, 4 parts of sodium alginate, 6 parts of glycerine；The preparation method of the edible freshness-keeping thin coat is：A. ground after orange peel is dried
Clay into power, powder is then subjected to refluxing extraction, obtain orange peel extract solution；B. starch, sweet potato powder, Chitosan powder are put
Into orange peel extract solution, stir, be then gelatinized, sodium alginate, glycerine, gelatinization are added in gelatinization process
After the completion of be made into it is membranaceous.
In summary, the preservation method of guava of the invention, the rotten speed of guava can be slowed down, extends guava
Shelf-life, and the taste of guava will not be changed within the shelf-life, advantageously in the preservation of guava.
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 (6)
1. a kind of preservation method of guava, it is characterised in that comprise the following steps：
（1）Harvest maturity 8-9 into guava, immersion 10-14 minutes, institute are put into 10-15 DEG C of saline solution after cleaning
It is 3-5% with the mass fraction of saline solution, then the guava soaked is dried；
（2）At a temperature of 15-20 DEG C, toward the surface sprinkling antistaling agent of guava, continue after guava surface does not have moisture
Sprinkling antistaling agent, and so on 2-3 times；
The antistaling agent is made up of the raw material of following parts by weight：Pomegranate leaf 12-16 parts, chitosan 4-6 parts, acetic acid 2-6 parts, cloves
2-4 parts, rosemary 2-4 parts, NMF 6-8 parts；
（3）One layer of edible freshness-keeping thin coat is covered toward the surface of guava, refrigerating chamber is then transferred to and is refrigerated；
The edible freshness-keeping thin coat is made up of the raw material of following parts by weight：Orange peel 14-18 parts, starch 2-3 parts, sweet potato powder 2-3
Part, Chitosan powder 4-6 parts, sodium alginate 2-4 parts, glycerine 4-6 parts.
A kind of 2. preservation method of guava according to claim 1, it is characterised in that the preparation method of the antistaling agent
For：A. pomegranate leaf is dried into rear grind into powder, then powder is added in edible ethanol solution and is shaken, centrifuged, is taken
Clear layer solution, obtains pomegranate leaf extract；B. chitosan, acetic acid, cloves, rosemary, NMF are put into pomegranate leaf extract
In, it is sealed by fermentation 5-7 days after stirring, then liquid is filtered, takes filtrate to concentrate, is produced.
A kind of 3. preservation method of guava according to claim 1, it is characterised in that the system of the edible freshness-keeping thin coat
Preparation Method is：A. orange peel is dried into rear grind into powder, powder is then subjected to refluxing extraction, obtain orange peel extract solution；
B. starch, sweet potato powder, Chitosan powder are put into orange peel extract solution, stirred, is then gelatinized, is being gelatinized
During add sodium alginate, glycerine, be made into after the completion of gelatinization membranaceous.
A kind of 4. preservation method of guava according to claim 1, it is characterised in that step（1）In, the saline solution
To pass through the saline solution of electrolysis, and its pH value is adjusted to 4.5-5.5.
A kind of 5. preservation method of guava according to claim 1, it is characterised in that step（1）In, dry mode
For spray drying.
A kind of 6. preservation method of guava according to claim 1, it is characterised in that step（3）In, Keep cool room
Relative humidity be 75-85%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710771184.5A CN107410468A (en) | 2017-08-31 | 2017-08-31 | A kind of preservation method of guava |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710771184.5A CN107410468A (en) | 2017-08-31 | 2017-08-31 | A kind of preservation method of guava |
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| CN107410468A true CN107410468A (en) | 2017-12-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710771184.5A Pending CN107410468A (en) | 2017-08-31 | 2017-08-31 | A kind of preservation method of guava |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497056A (en) * | 2018-03-28 | 2018-09-07 | 广东省农业科学院果树研究所 | A kind of guava antistaling agent and preparation method thereof |
| CN110393213A (en) * | 2019-09-04 | 2019-11-01 | 淮北师范大学 | The strawberry biological antimicrobial antistaling agent and preparation method of the extract containing common rabdosia leaf |
| CN111758772A (en) * | 2020-07-17 | 2020-10-13 | 南阳师范学院 | Pomegranate fresh-keeping method |
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| CN102405965A (en) * | 2011-11-24 | 2012-04-11 | 西华大学 | Method for preparing biogenic biphase coating anti-staling agent for pickle stem tuber raw materials |
| CN106689353A (en) * | 2016-11-24 | 2017-05-24 | 佛山科学技术学院 | Method for fresh keeping of guava fruits by film coating with rhizoma kaempferiae essential oil, rhizoma alpiniae officinarum essential oil and fresh ginger essential oil |
| 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 |
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2017
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| CN102405965A (en) * | 2011-11-24 | 2012-04-11 | 西华大学 | Method for preparing biogenic biphase coating anti-staling agent for pickle stem tuber raw materials |
| CN106689353A (en) * | 2016-11-24 | 2017-05-24 | 佛山科学技术学院 | Method for fresh keeping of guava fruits by film coating with rhizoma kaempferiae essential oil, rhizoma alpiniae officinarum essential oil and fresh ginger essential oil |
| 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 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497056A (en) * | 2018-03-28 | 2018-09-07 | 广东省农业科学院果树研究所 | A kind of guava antistaling agent and preparation method thereof |
| CN108497056B (en) * | 2018-03-28 | 2021-05-04 | 广东省农业科学院果树研究所 | Guava preservative and preparation method thereof |
| CN110393213A (en) * | 2019-09-04 | 2019-11-01 | 淮北师范大学 | The strawberry biological antimicrobial antistaling agent and preparation method of the extract containing common rabdosia leaf |
| CN111758772A (en) * | 2020-07-17 | 2020-10-13 | 南阳师范学院 | Pomegranate fresh-keeping method |
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Application publication date: 20171201 |