CN107691635A - The antistaling agent and its application method of manaca fresh fruit - Google Patents
The antistaling agent and its application method of manaca fresh fruit Download PDFInfo
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- CN107691635A CN107691635A CN201710538003.4A CN201710538003A CN107691635A CN 107691635 A CN107691635 A CN 107691635A CN 201710538003 A CN201710538003 A CN 201710538003A CN 107691635 A CN107691635 A CN 107691635A
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- manaca
- antistaling agent
- fresh fruit
- distilled water
- folium artemisiae
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- 241001133958 Calyptronoma plumeriana Species 0.000 title claims abstract description 73
- 235000021022 fresh fruits Nutrition 0.000 title claims abstract description 62
- 238000000034 method Methods 0.000 title claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 74
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 61
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 55
- 239000012153 distilled water Substances 0.000 claims abstract description 47
- 239000007788 liquid Substances 0.000 claims abstract description 39
- 229940029982 garlic powder Drugs 0.000 claims abstract description 35
- 229940002508 ginger extract Drugs 0.000 claims abstract description 31
- 235000020708 ginger extract Nutrition 0.000 claims abstract description 31
- 229920001661 Chitosan Polymers 0.000 claims abstract description 20
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 claims abstract description 17
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 10
- 201000010099 disease Diseases 0.000 claims abstract description 10
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 10
- 238000003306 harvesting Methods 0.000 claims abstract description 10
- 239000000284 extract Substances 0.000 claims description 64
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 35
- 238000001914 filtration Methods 0.000 claims description 34
- 238000002360 preparation method Methods 0.000 claims description 17
- 241000234314 Zingiber Species 0.000 claims description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 16
- 238000000605 extraction Methods 0.000 claims description 16
- 235000008397 ginger Nutrition 0.000 claims description 16
- 240000002234 Allium sativum Species 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 7
- 239000012141 concentrate Substances 0.000 claims description 2
- 238000004821 distillation Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims 1
- 238000011161 development Methods 0.000 abstract description 4
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 11
- 239000000843 powder Substances 0.000 description 10
- 239000002984 plastic foam Substances 0.000 description 7
- 230000021523 carboxylation Effects 0.000 description 6
- 238000006473 carboxylation reaction Methods 0.000 description 6
- 150000004676 glycans Chemical class 0.000 description 6
- 235000010894 Artemisia argyi Nutrition 0.000 description 5
- 244000030166 artemisia Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 238000005507 spraying Methods 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 241000570863 Brunfelsia uniflora Species 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 208000000260 Warts Diseases 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 210000004932 little finger Anatomy 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 201000010153 skin papilloma Diseases 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention relates to a kind of antistaling agent and its application method of manaca fresh fruit, the antistaling agent includes following components by mass percentage：Citric acid 0.5~1.5%, ginger extract 4~8%, Folium Artemisiae Argyi extractive liquid 5~12%, garlic powder 0.2~0.8%, carboxyl chitosan 1~2%, remaining is distilled water.The application method of antistaling agent of the present invention comprises the following steps：Will harvest gained no disease and pests harm, maturity be 8 one-tenth to 9 one-tenth manaca fresh fruit the antistaling agent impregnate 20~30min after take out, drain away the water, then by manaca fresh fruit be placed on 10~15 DEG C, relative humidity be 70~85% freezer in refrigerate.How effectively the present invention solves the technical problem of fresh-keeping manaca fresh fruit, extends the shelf-life of manaca, promote manaca finds a good sale in industrialized development.
Description
Technical field
The present invention relates to fruit freshness preserving technical field, antistaling agent and its preparation side more particularly to a kind of manaca fresh fruit
Method.
Background technology
Manaca originates in american torrid zone land, is distributed widely in tropical and warmer subtropical zone, and incoming China there are about
The history of 400 years, there are the squama of projection and the ditch of depression due to the sorosis appearance of manaca, with China outside original lichee
Skin-deep is seemingly external product again, therefore claims manaca, and because ripening fruits is in chlorine, appearance is by with the big wart of polygonal little finger of toe
Shape is raised, just like Buddhist head, therefore has " Fo Touguo ", the title of " Sakyamuni fruit ".Manaca fruit contains abundant carbohydrate, protein, ammonia
Base acid, mineral matter, vitamin, flavones and crude fibre essence ammonia, market price are 40~60 yuan of per kilogram, have higher business
Product are worth.
However, because Anona breathes saltant type fruit, storage tolerance, fresh fruit do not rot easily, find a good sale in difficulty, restrict it
Industrialized development.At present, the overwhelming majority is only limitted to place of production self-marketing after domestic manaca fruit maturation, and economic benefit is limited.If
Harvesting mellow fruit is found a good sale in the non-markets of producing areas, and a large amount of decayed fruits occur during sale, causes serious economic loss, and if
Raw fruit was harvested to find a good sale in the non-markets of producing areas, after pulp it is soft it is ripe after resale, its every nutritive index and flavor can be big
Give a discount, influence its edibility and commodity value.Just because of the opportunity of manaca fruit harvesting be difficult to hold, nutritive index and
Mouthfeel is difficult to ensure that, so needing to use antistaling agent to improve keeping quality of the manaca during finding a good sale in.It is but conventional
Antistaling agent is not strong to the specific aim of manaca, fresh-keeping effect is limited, and not yet occurring at present can pointedly fresh-keeping manaca fresh fruit
Effective antistaling agent.
The content of the invention
Based on this, it is an object of the present invention to provide a kind of antistaling agent of manaca fresh fruit, how effectively fresh-keeping solves
The technical problem of manaca fresh fruit, the shelf-life of manaca is extended, promote manaca finds a good sale in industrialized development, the antistaling agent
Have the advantages that to prepare simple, nontoxic, convenient use.
The technical solution adopted by the present invention is as follows：
A kind of antistaling agent of manaca fresh fruit, by mass percentage including following components：Citric acid 0.5~1.5%, ginger
Extract solution 4~8%, Folium Artemisiae Argyi extractive liquid 5~12%, garlic powder 0.2~0.8%, carboxyl chitosan 1~2%, remaining is distillation
Water；The antistaling agent is made by following steps：Under normal temperature, normal pressure, each component first is weighed by proportioning, has then extracted ginger
Liquid, Folium Artemisiae Argyi extractive liquid and distilled water are added in blender, start stirring motor, then be slowly added to successively garlic powder, citric acid and
Carboxyl chitosan, then it is stirred 30~90min, finished product.
Wherein, citric acid also known as citric acid, be a kind of important organic acid, be usually used in food-processing industry, to human body without
Evil, citric acid can prevent the oxidation caused by enzymatic and metal catalytic, so as to prevent quick-frozen fresh fruits discoloration spoiled, together
When can maintain antistaling agent for acidity；Chitosan is easy to dissolve in weak acid solvent, and the amino of separate out passes through combination after dissolving
Negatron suppresses bacterium, and chitosan is a kind of polysaccharide, and antistaling agent can be made to be attached to fruit surface, persistently plays fresh-keeping work
With；Ginger, folium artemisiae argyi, garlic are all natural plants, harmless, and the phenols and alcohols in ginger can sterilize, and folium artemisiae argyi has suppression
Bacterium acts on, and garlic bactericidal action is very strong, has suppression and killing action to a variety of coccuses, bacillus, fungi and virus etc., and contain
There is polyphenoils, it is of good preservation effect.By the synergy of various components, sterilization guarantor effectively can be carried out to manaca fresh fruit
It is fresh, extend its shelf-life.
The preparation method of the antistaling agent is simple, is directly obtained by mixing, and first toward the component of addition liquid in blender, then adds
Enter the component of solid, mixing efficiency can be improved, obtain homogeneous mixing antistaling agent, in addition, first adding citric acid adds carboxylation
Chitosan, be advantageous to carboxyl chitosan and dissolved in sour environment.
Antistaling agent prescription of the present invention is reasonable in design, nontoxic, convenient use, improves manaca in the process of finding a good sale in
In keeping quality, extend the shelf-life of manaca fresh fruit to more than 15 days, significant effect, the inlet and outlet for being advantageous to manaca are remote
Pin and industrialized development.
Further, the antistaling agent of the manaca fresh fruit includes following components by mass percentage：Citric acid 0.8%,
Ginger extract 6%, Folium Artemisiae Argyi extractive liquid 10%, garlic powder 0.5%, carboxyl chitosan 2%, remaining is distilled water.
Further, the antistaling agent of the manaca fresh fruit includes following components by mass percentage：Citric acid 1%, life
Ginger extract solution 5%, Folium Artemisiae Argyi extractive liquid 9%, garlic powder 0.7%, carboxyl chitosan 2%, remaining is distilled water.
Further, the antistaling agent of the manaca fresh fruit includes following components by mass percentage：Citric acid 1.2%,
Ginger extract 5%, Folium Artemisiae Argyi extractive liquid 9%, garlic powder 0.6%, carboxyl chitosan 1.5%, remaining is distilled water.
Further, the preparation method of the ginger extract is：50g gingers are crushed, add the second of 5~6 times of weight
Alcohol heating extraction, refilters removing filter residue, and gained extraction solution is concentrated into 50ml ginger extract.
Further, in the preparation method of the ginger extract, the mass concentration of the ethanol is 75~95%.
Further, the preparation method of the garlic powder is：Garlic is placed in extractor, adds the steaming of 3~4 times of weight
Distilled water, ultrasonic assistant extract 2~3h；Filtering, the distilled water of 5~6 times of weight is added in the residue after extracting for the first time, surpassed
1~2h of sound wave assisted extraction；Filtering, adds the distilled water of 7~8 times of weight in the residue after extracting for the second time, and ultrasonic wave is auxiliary
Help 1~2h of extraction；Filtering, finally merge No. 3 extract solutions, the spray-dried obtained garlic powder of extract solution.
Further, the preparation method of the Folium Artemisiae Argyi extractive liquid is：50g folium artemisiae argyis are crushed and are placed in extractor, add 2
The ethanol of~3 times of weight, ultrasonic assistant extract 2~3h；Filtering, 3~4 times of weight are added in the residue after extracting for the first time
Distilled water, ultrasonic assistant extract 1~2h；Filtering, finally merge No. 2 extract solutions, concentrate the Folium Artemisiae Argyi extractive liquid for 100ml.
Further, in the preparation method of the Folium Artemisiae Argyi extractive liquid, the mass concentration of the ethanol is 75~95%.
By handling ginger, garlic and folium artemisiae argyi from suitable extracting method, it is effectively fresh-keeping farthest to extract it
Composition.
The present invention also provides the application method of the antistaling agent of the manaca fresh fruit described in any of the above-described, the application method bag
Include following steps：The no disease and pests harm for harvesting gained, the manaca fresh fruit that maturity is 8 one-tenth to 9 one-tenth are impregnated in the antistaling agent
Take out, drain away the water after 20~30min, then by manaca fresh fruit be placed on 10~15 DEG C, relative humidity be 70~85%
Refrigerated in freezer.
The application method of the antistaling agent is simple, and it is few to impregnate the consumption used, can effectively reduce production cost.Choose ripe
The manaca fresh fruit spent for 8 one-tenth to 9 one-tenth carries out antistaling agent processing and refrigerated under optimum conditions, can further extend manaca
The shelf-life of fresh fruit, improve the keeping quality of manaca fresh fruit.
Embodiment
Embodiment 1
The antistaling agent for the manaca fresh fruit that the present embodiment provides, by mass percentage including following components：Citric acid
0.8%th, ginger extract 6%, Folium Artemisiae Argyi extractive liquid 10%, garlic powder 0.5%, carboxyl chitosan 2%, remaining is distilled water.
The preparation method of the antistaling agent of the manaca fresh fruit is as follows：
(1) ginger extract is prepared；It is 140 mesh powders that 50g gingers, which are crushed, and the mass concentration for adding 5 times of weight is
80% ethanol, 70 DEG C of extraction 6h are heated to, refilter removing filter residue, the ginger that gained extraction solution is concentrated into 50ml extracts
Liquid.
(2) Folium Artemisiae Argyi extractive liquid is prepared：50g folium artemisiae argyis are crushed to be placed in after 140 mesh powders in extractor, add 3 times of weights
The mass concentration of amount be 80% ethanol, extractor rotating speed be 35r/min, temperature is 60 DEG C, ultrasonic power is 250W's
Under the conditions of extract 3h；Filtering, the distilled water of 4 times of weight is added in the residue after extracting for the first time, is in extractor rotating speed
40r/min, temperature are 50 DEG C, ultrasonic power extracts 1.5h under conditions of being 250W；Filtering, finally merge No. 2 extract solutions, it is dense
It is condensed to 100ml Folium Artemisiae Argyi extractive liquid.
(3) garlic powder is prepared：Garlic is placed in extractor, the distilled water of 4 times of weight is added, is in extractor rotating speed
40r/min, temperature are 60 DEG C, ultrasonic power extracts 3h under conditions of being 250W；Filtering, in the residue after extracting for the first time
The distilled water of 6 times of weight is added, under conditions of extractor rotating speed is 40r/min, temperature is 60 DEG C, ultrasonic power is 300W
Extract 2h；Filtering, the distilled water of 7 times of weight is added in the residue after being extracted second, extractor rotating speed be 50r/min,
Temperature is 60 DEG C, ultrasonic power extracts 1h under conditions of being 300W；Filtering, finally merge No. 3 extract solutions, extract solution is through spraying
Dry obtained garlic powder.
(4) each component is mixed：Under normal temperature, normal pressure, each component first is weighed by proportioning, then by ginger extract, Chinese mugwort
Leaf extract and distilled water are added in blender, start stirring motor, then be slowly added to garlic powder, citric acid and carboxylation shell successively
Glycan, then it is stirred 60min, finished product.
The no disease and pests harm for harvesting gained 30, the manaca fresh fruit that maturity is 8 one-tenth to 9 one-tenth are impregnated in the antistaling agent
Take out, drain away the water after 30min, then packaged manaca fresh fruit with plastic foam, then be placed on 12 DEG C, relative humidity be
Refrigerated in 80% freezer.
Embodiment 2
The antistaling agent of the manaca fresh fruit includes following components by mass percentage：Citric acid 1%, ginger extract
5%th, Folium Artemisiae Argyi extractive liquid 9%, garlic powder 0.7%, carboxyl chitosan 2%, remaining is distilled water.
The preparation method of the antistaling agent of the manaca fresh fruit is as follows：
(1) ginger extract is prepared；It is 140 mesh powders that 50g gingers, which are crushed, and the mass concentration for adding 5 times of weight is
75% ethanol, 65 DEG C of extraction 6h are heated to, refilter removing filter residue, the ginger that gained extraction solution is concentrated into 50ml extracts
Liquid.
(2) Folium Artemisiae Argyi extractive liquid is prepared：50g folium artemisiae argyis are crushed to be placed in after 140 mesh powders in extractor, add 3 times of weights
The mass concentration of amount be 75% ethanol, extractor rotating speed be 35r/min, temperature is 55 DEG C, ultrasonic power is 250W's
Under the conditions of extract 3h；Filtering, the distilled water of 4 times of weight is added in the residue after extracting for the first time, is in extractor rotating speed
40r/min, temperature are 50 DEG C, ultrasonic power extracts 2h under conditions of being 250W；Filtering, finally merge No. 2 extract solutions, concentration
For 100ml Folium Artemisiae Argyi extractive liquid.
(3) garlic powder is prepared：Garlic is placed in extractor, the distilled water of 4 times of weight is added, is in extractor rotating speed
40r/min, temperature are 60 DEG C, ultrasonic power extracts 3h under conditions of being 250W；Filtering, in the residue after extracting for the first time
The distilled water of 6 times of weight is added, under conditions of extractor rotating speed is 40r/min, temperature is 60 DEG C, ultrasonic power is 300W
Extract 2h；Filtering, the distilled water of 7 times of weight is added in the residue after being extracted second, extractor rotating speed be 50r/min,
Temperature is 60 DEG C, ultrasonic power extracts 1h under conditions of being 300W；Filtering, finally merge No. 3 extract solutions, extract solution is through spraying
Dry obtained garlic powder.
(4) each component is mixed：Under normal temperature, normal pressure, each component first is weighed by proportioning, then by ginger extract, Chinese mugwort
Leaf extract and distilled water are added in blender, start stirring motor, then be slowly added to garlic powder, citric acid and carboxylation shell successively
Glycan, then it is stirred 60min, finished product.
The no disease and pests harm for harvesting gained 30, the manaca fresh fruit that maturity is 8 one-tenth to 9 one-tenth are impregnated in the antistaling agent
Take out, drain away the water after 30min, then packaged manaca fresh fruit with plastic foam, then be placed on 12 DEG C, relative humidity be
Refrigerated in 80% freezer.
Embodiment 3
The antistaling agent of the manaca fresh fruit includes following components by mass percentage：Citric acid 1.2%, ginger extract
5%th, Folium Artemisiae Argyi extractive liquid 9%, garlic powder 0.6%, carboxyl chitosan 1.5%, remaining is distilled water.
The preparation method of the antistaling agent of the manaca fresh fruit is as follows：
(1) ginger extract is prepared；It is 140 mesh powders that 50g gingers, which are crushed, and the mass concentration for adding 5 times of weight is
70% ethanol, 65 DEG C of extraction 6h are heated to, refilter removing filter residue, the ginger that gained extraction solution is concentrated into 50ml extracts
Liquid.
(2) Folium Artemisiae Argyi extractive liquid is prepared：50g folium artemisiae argyis are crushed to be placed in after 140 mesh powders in extractor, add 3 times of weights
The mass concentration of amount be 70% ethanol, extractor rotating speed be 35r/min, temperature is 60 DEG C, ultrasonic power is 250W's
Under the conditions of extract 3h；Filtering, the distilled water of 4 times of weight is added in the residue after extracting for the first time, is in extractor rotating speed
40r/min, temperature are 50 DEG C, ultrasonic power extracts 1h under conditions of being 250W；Filtering, finally merge No. 2 extract solutions, concentration
For 100ml Folium Artemisiae Argyi extractive liquid.
(3) garlic powder is prepared：Garlic is placed in extractor, the distilled water of 4 times of weight is added, is in extractor rotating speed
40r/min, temperature are 60 DEG C, ultrasonic power extracts 3h under conditions of being 250W；Filtering, in the residue after extracting for the first time
The distilled water of 6 times of weight is added, under conditions of extractor rotating speed is 45r/min, temperature is 60 DEG C, ultrasonic power is 300W
Extract 2h；Filtering, the distilled water of 7 times of weight is added in the residue after being extracted second, extractor rotating speed be 50r/min,
Temperature is 60 DEG C, ultrasonic power extracts 1h under conditions of being 300W；Filtering, finally merge No. 3 extract solutions, extract solution is through spraying
Dry obtained garlic powder.
(4) each component is mixed：Under normal temperature, normal pressure, each component first is weighed by proportioning, then by ginger extract, Chinese mugwort
Leaf extract and distilled water are added in blender, start stirring motor, then be slowly added to garlic powder, citric acid and carboxylation shell successively
Glycan, then it is stirred 60min, finished product.
30 no disease and pests harms for harvesting gained, the manaca fresh fruit that maturity is 8 one-tenth to 9 one-tenth are impregnated in the antistaling agent
Take out, drain away the water after 30min, then packaged manaca fresh fruit with plastic foam, then be placed on 12 DEG C, relative humidity be
Refrigerated in 80% freezer.
Embodiment 4
The antistaling agent of the manaca fresh fruit includes following components by mass percentage：Citric acid 0.5%, ginger extract
5%th, Folium Artemisiae Argyi extractive liquid 12%, garlic powder 0.6%, carboxyl chitosan 2%, remaining is distilled water.
The preparation method of the antistaling agent of the manaca fresh fruit is as follows：
(1) ginger extract is prepared；It is 140 mesh powders that 50g gingers, which are crushed, and the mass concentration for adding 5 times of weight is
85% ethanol, 70 DEG C of extraction 6h are heated to, refilter removing filter residue, the ginger that gained extraction solution is concentrated into 50ml extracts
Liquid.
(2) Folium Artemisiae Argyi extractive liquid is prepared：50g folium artemisiae argyis are crushed to be placed in after 140 mesh powders in extractor, add 2 times of weights
The mass concentration of amount be 85% ethanol, extractor rotating speed be 35r/min, temperature is 60 DEG C, ultrasonic power is 250W's
Under the conditions of extract 3h；Filtering, the distilled water of 3 times of weight is added in the residue after extracting for the first time, is in extractor rotating speed
40r/min, temperature are 50 DEG C, ultrasonic power extracts 1.5h under conditions of being 250W；Filtering, finally merge No. 2 extract solutions, it is dense
It is condensed to 100ml Folium Artemisiae Argyi extractive liquid.
(3) garlic powder is prepared：Garlic is placed in extractor, the distilled water of 4 times of weight is added, is in extractor rotating speed
40r/min, temperature are 60 DEG C, ultrasonic power extracts 3h under conditions of being 250W；Filtering, in the residue after extracting for the first time
The distilled water of 6 times of weight is added, under conditions of extractor rotating speed is 40r/min, temperature is 60 DEG C, ultrasonic power is 300W
Extract 2h；Filtering, the distilled water of 7 times of weight is added in the residue after being extracted second, extractor rotating speed be 50r/min,
Temperature is 60 DEG C, ultrasonic power extracts 1h under conditions of being 300W；Filtering, finally merge No. 3 extract solutions, extract solution is through spraying
Dry obtained garlic powder.
(4) each component is mixed：Under normal temperature, normal pressure, each component first is weighed by proportioning, then by ginger extract, Chinese mugwort
Leaf extract and distilled water are added in blender, start stirring motor, then be slowly added to garlic powder, citric acid and carboxylation shell successively
Glycan, then it is stirred 60min, finished product.
30 no disease and pests harms for harvesting gained, the manaca fresh fruit that maturity is 8 one-tenth to 9 one-tenth are impregnated in the antistaling agent
Take out, drain away the water after 30min, then packaged manaca fresh fruit with plastic foam, then be placed on 12 DEG C, relative humidity be
Refrigerated in 80% freezer.
Embodiment 5
The antistaling agent of the manaca fresh fruit includes following components by mass percentage：Citric acid 1.2%, ginger extract
8%th, Folium Artemisiae Argyi extractive liquid 5%, garlic powder 0.4%, carboxyl chitosan 1%, remaining is distilled water.
The preparation method of the antistaling agent of the manaca fresh fruit is as follows：
(1) ginger extract is prepared；It is 140 mesh powders that 50g gingers, which are crushed, and the mass concentration for adding 5 times of weight is
78% ethanol, 65 DEG C of extraction 8h are heated to, refilter removing filter residue, the ginger that gained extraction solution is concentrated into 50ml extracts
Liquid.
(2) Folium Artemisiae Argyi extractive liquid is prepared：50g folium artemisiae argyis are crushed to be placed in after 140 mesh powders in extractor, add 3 times of weights
The mass concentration of amount be 78% ethanol, extractor rotating speed be 35r/min, temperature is 60 DEG C, ultrasonic power is 250W's
Under the conditions of extract 3h；Filtering, the distilled water of 4 times of weight is added in the residue after extracting for the first time, is in extractor rotating speed
40r/min, temperature are 50 DEG C, ultrasonic power extracts 2h under conditions of being 250W；Filtering, finally merge No. 2 extract solutions, concentration
For 100ml Folium Artemisiae Argyi extractive liquid.
(3) garlic powder is prepared：Garlic is placed in extractor, the distilled water of 4 times of weight is added, is in extractor rotating speed
40r/min, temperature are 60 DEG C, ultrasonic power extracts 3h under conditions of being 250W；Filtering, in the residue after extracting for the first time
The distilled water of 6 times of weight is added, under conditions of extractor rotating speed is 40r/min, temperature is 60 DEG C, ultrasonic power is 300W
Extract 2h；Filtering, the distilled water of 8 times of weight is added in the residue after being extracted second, extractor rotating speed be 50r/min,
Temperature is 60 DEG C, ultrasonic power extracts 1h under conditions of being 300W；Filtering, finally merge No. 3 extract solutions, extract solution is through spraying
Dry obtained garlic powder.
(4) each component is mixed：Under normal temperature, normal pressure, each component first is weighed by proportioning, then by ginger extract, Chinese mugwort
Leaf extract and distilled water are added in blender, start stirring motor, then be slowly added to garlic powder, citric acid and carboxylation shell successively
Glycan, then it is stirred 60min, finished product.
30 no disease and pests harms for harvesting gained, the manaca fresh fruit that maturity is 8 one-tenth to 9 one-tenth are impregnated in the antistaling agent
Take out, drain away the water after 30min, then packaged manaca fresh fruit with plastic foam, then be placed on 12 DEG C, relative humidity be
Refrigerated in 80% freezer.
30 no disease and pests harms of gained will be harvested, maturity is the calcium chloride water of 8 one-tenth to 9 one-tenth of manaca fresh fruit 2%
Taken out after solution dipping 30min, drain away the water, then packaged manaca fresh fruit with plastic foam, then be placed on 12 DEG C, phase
To humidity to be refrigerated in 80% freezer, as a comparison case；30 no disease and pests harms of gained will be harvested, maturity is 8 one-tenth to 9 one-tenth
Manaca fresh fruit taken out after water retting 30min is distilled, drain away the water, then packed manaca fresh fruit with plastic foam
It is good, then be placed on 12 DEG C, refrigerated in the freezer that relative humidity is 80%, as blank control group, each group Preservation Treatment result ginseng
It see the table below 1.
Table 1
As shown in Table 1,1-3 of embodiment of the present invention antistaling agent processing can be protected by manaca antistaling fresh to more than 15 days
Fresh significant effect；The antistaling agent processing of the embodiment of the present invention 4,5 can be by manaca antistaling fresh to more than 10 days, fresh-keeping effect ratio
The calcium chloride solution of comparative example is good；The calcium chloride of comparative example can extend the shelf-life of manaca fresh fruit, but DeGrain, 10
Fruit blackening phenomena is occurred as soon as after it；Without the manaca in the processing of any antistaling agent, the only blank control group of deepfreeze
Fresh fruit occurs as soon as blackening phenomena after 5 days.
Embodiment described above only expresses the several embodiments of the present invention, and its description is more specific and detailed, but simultaneously
Can not therefore it be construed as limiting the scope of the patent.It should be pointed out that come for one of ordinary skill in the art
Say, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the protection of the present invention
Scope.
Claims (10)
- A kind of 1. antistaling agent of manaca fresh fruit, it is characterised in that：Include following components by mass percentage：Citric acid 0.5~ 1.5%th, ginger extract 4~8%, Folium Artemisiae Argyi extractive liquid 5~12%, garlic powder 0.2~0.8%, carboxyl chitosan 1~2%, its Remaining is distilled water；The antistaling agent is made by following steps：Under normal temperature, normal pressure, each component first has been weighed by proportioning, then will Ginger extract, Folium Artemisiae Argyi extractive liquid and distilled water are added in blender, start stirring motor, then be slowly added to successively garlic powder, Citric acid and carboxyl chitosan, then it is stirred 30~90min, finished product.
- 2. the antistaling agent of manaca fresh fruit according to claim 1, it is characterised in that：Include by mass percentage with the following group Point：Citric acid 0.8%, ginger extract 6%, Folium Artemisiae Argyi extractive liquid 10%, garlic powder 0.5%, carboxyl chitosan 2%, remaining is Distilled water.
- 3. the antistaling agent of manaca fresh fruit according to claim 1, it is characterised in that：Include by mass percentage with the following group Point：Citric acid 1%, ginger extract 5%, Folium Artemisiae Argyi extractive liquid 9%, garlic powder 0.7%, carboxyl chitosan 2%, remaining is distillation Water.
- 4. the antistaling agent of manaca fresh fruit according to claim 1, it is characterised in that：Include by mass percentage with the following group Point：Citric acid 1.2%, ginger extract 5%, Folium Artemisiae Argyi extractive liquid 9%, garlic powder 0.6%, carboxyl chitosan 1.5%, remaining is Distilled water.
- 5. the antistaling agent of manaca fresh fruit according to claim 1, it is characterised in that：The preparation side of the ginger extract Method is：50g gingers are crushed, the ethanol heating extraction of 5~6 times of weight is added, refilters removing filter residue, gained is extracted into solution It is concentrated into 50ml ginger extract.
- 6. the antistaling agent of manaca fresh fruit according to claim 5, it is characterised in that：The preparation side of the ginger extract In method, the mass concentration of the ethanol is 75~95%.
- 7. the antistaling agent of manaca fresh fruit according to claim 1, it is characterised in that：The preparation method of the garlic powder For：Garlic is placed in extractor, adds the distilled water of 3~4 times of weight, ultrasonic assistant extracts 2~3h；Filtering, first The distilled water of 5~6 times of weight is added in residue after secondary extraction, ultrasonic assistant extracts 1~2h；Filtering, extracted at second The distilled water of 7~8 times of weight is added in residue afterwards, ultrasonic assistant extracts 1~2h；Filtering, finally merge No. 3 extract solutions, The spray-dried obtained garlic powder of extract solution.
- 8. the antistaling agent of manaca fresh fruit according to claim 1, it is characterised in that：The preparation side of the Folium Artemisiae Argyi extractive liquid Method is：50g folium artemisiae argyis are crushed and are placed in extractor, add the ethanol of 2~3 times of weight, ultrasonic assistant extracts 2~3h；Cross Filter, adds the distilled water of 3~4 times of weight in the residue after extracting for the first time, and ultrasonic assistant extracts 1~2h；Filtering, finally Merge No. 2 extract solutions, concentrate the Folium Artemisiae Argyi extractive liquid for 100ml.
- 9. the antistaling agent of manaca fresh fruit according to claim 8, it is characterised in that：The preparation side of the Folium Artemisiae Argyi extractive liquid In method, the mass concentration of the ethanol is 75~95%.
- 10. the application method of the antistaling agent of the manaca fresh fruit described in claim any one of 1-9, it is characterised in that：Including with Lower step：Will harvest gained no disease and pests harm, maturity be 8 one-tenth to 9 one-tenth manaca fresh fruit the antistaling agent impregnate 20~ Take out, drain away the water after 30min, then by manaca fresh fruit be placed on 10~15 DEG C, relative humidity be 70~85% freezer Middle refrigeration.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110870498A (en) * | 2019-11-28 | 2020-03-10 | 广东海洋大学 | Biological compound preservative for aquatic products and preservation method thereof |
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| CN103651778B (en) * | 2013-12-16 | 2015-05-20 | 苏州安特实业有限公司 | Fruit preservative and preparation method thereof |
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| CN105875819A (en) * | 2016-05-11 | 2016-08-24 | 龙岩泰华实业有限公司 | Antibacterial fruit preservative as well as preparation and application thereof |
| US20190045789A1 (en) * | 2015-02-06 | 2019-02-14 | Microbio Solutions Inc. | Antimicrobial composition |
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| CN103651778B (en) * | 2013-12-16 | 2015-05-20 | 苏州安特实业有限公司 | Fruit preservative and preparation method thereof |
| US20190045789A1 (en) * | 2015-02-06 | 2019-02-14 | Microbio Solutions Inc. | Antimicrobial composition |
| CN105360283A (en) * | 2015-07-21 | 2016-03-02 | 韩山师范学院 | Edible composite coating preservative for annona squamosa and preparation method of preservative |
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