CN107771926A - A kind of preparation method of antistaling agent for litchi - Google Patents
A kind of preparation method of antistaling agent for litchi Download PDFInfo
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- CN107771926A CN107771926A CN201711323690.4A CN201711323690A CN107771926A CN 107771926 A CN107771926 A CN 107771926A CN 201711323690 A CN201711323690 A CN 201711323690A CN 107771926 A CN107771926 A CN 107771926A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241001629511 Litchi Species 0.000 title 1
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 33
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 21
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 19
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 19
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 19
- 244000269722 Thea sinensis Species 0.000 claims abstract description 19
- 235000009569 green tea Nutrition 0.000 claims abstract description 19
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 18
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 18
- 235000004347 Perilla Nutrition 0.000 claims abstract description 18
- 229940046240 glucomannan Drugs 0.000 claims abstract description 18
- 229920001661 Chitosan Polymers 0.000 claims abstract description 17
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 17
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 17
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 17
- 241000333181 Osmanthus Species 0.000 claims abstract description 17
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 17
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 16
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 16
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 244000124853 Perilla frutescens Species 0.000 claims abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000012153 distilled water Substances 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000002390 rotary evaporation Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000002525 ultrasonication Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims 1
- 238000004821 distillation Methods 0.000 claims 1
- 238000002604 ultrasonography Methods 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 4
- 230000009545 invasion Effects 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 4
- 229910052760 oxygen Inorganic materials 0.000 abstract description 4
- 239000001301 oxygen Substances 0.000 abstract description 4
- 230000007613 environmental effect Effects 0.000 abstract description 3
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 241000229722 Perilla <angiosperm> Species 0.000 description 12
- 235000013399 edible fruits Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 240000001008 Dimocarpus longan Species 0.000 description 5
- 235000000235 Euphoria longan Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 208000016261 weight loss Diseases 0.000 description 4
- 230000004580 weight loss Effects 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000001408 fungistatic effect Effects 0.000 description 2
- BPMFZUMJYQTVII-UHFFFAOYSA-N guanidinoacetic acid Chemical compound NC(=N)NCC(O)=O BPMFZUMJYQTVII-UHFFFAOYSA-N 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000000241 respiratory effect Effects 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cosmetics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to postharvest technology of fruits and vegetables field, specifically discloses a kind of preparation method of antistaling agent for litchi.The preparation method of antistaling agent for litchi of the present invention comprises the following steps：(1) raw material weighs：Based on certain part by weight, Gui Ye, perilla leaf, green tea, lotus leaf, Lactobacillus plantarum, bacillus subtilis, saccharomyces cerevisiae, Chitosan and Glucomannan are weighed；(2) fermentation process；By the osmanthus leaf, perilla leaf, green tea, lotus leaf and the Lactobacillus plantarum that have weighed, bacillus subtilis, saccharomyces cerevisiae mixed fermentation；(3) extract：Extracted using ultrasonic wave；(4) mix.It the antistaling agent safety and environmental protection that the present invention is prepared, can effectively suppress the invasion of oxygen and microorganism, reduce the nutritive loss of lichee to greatest extent, fresh-keeping quality is high.
Description
【Technical field】
The present invention relates to postharvest technology of fruits and vegetables field, and in particular to a kind of preparation method of antistaling agent for litchi.
【Background technology】
Lichee is one of distinctive subtropical fruit of south China, and fruit yield is big, has higher nutritive value, in city
Occupy critical role on.Litchi fruits pulp is translucent congealed fat shape, and savory U.S. is nutritious, very popular.Its
In per 100g lichee edible parts moisture 84g, carbohydrate 14g, protein 0.7g, fatty 0.7g, P 32 mg, calcium
6mg, iron 0.5mg, thiamine 0.02mg, riboflavin 0.04mg, niacin 0.7mg, ascorbic acid 36mg, in addition, also containing thick
Other mineral elements such as fiber, organic acid, amino acid, carrotene and Zn, Fe, there is high edible and value medical health care.
But lichee maturation is in high-temperature high humidity season, using " one day and discoloration, two days and it is fragrant become, three days and taste becomes, four or five outer, color,
Fragrant, taste is gone to the greatest extent ", it is unfavorable for the holding of litchi fruits post harvest transport and edibility and commercial value.
Therefore, the control of lichee Post-harvest quality deterioration turns into the upper urgent problem to be solved of lichee fresh-keeping transport.
【The content of the invention】
The goal of the invention of the present invention is：For above-mentioned problem, there is provided a kind of preparation method of antistaling agent for litchi.
The antistaling agent safety and environmental protection that the present invention is prepared, it can effectively suppress the invasion of oxygen and microorganism, reduce litchi to greatest extent
The nutritive loss of branch, fresh-keeping quality are high.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of preparation method of antistaling agent for litchi, comprises the following steps：
(1) raw material weighs：By weight, following raw materials according component is weighed：Osmanthus leaf 5-9 parts, perilla leaf 5-8 parts, green tea 4-8
Part, lotus leaf 3-7 parts, Lactobacillus plantarum 1-3 parts, bacillus subtilis 0.5-1 parts, saccharomyces cerevisiae 0.1-0.5 parts, glucocyamine shell gather
Sugared 1-4 parts and Glucomannan 0.5-1.2 parts；
(2) fermentation process：The osmanthus leaf weighed, perilla leaf, green tea and lotus leaf are mixed after carrying out low-temperature grinding, uniformly admixed
Lactobacillus plantarum, bacillus subtilis and the saccharomyces cerevisiae weighed, at a temperature of 33-35 DEG C, 73-76% humidity issues
Ferment 32-35h, obtains fermentate；
(3) extract：By volume 1:7-9 is toward distilled water is added in the fermentate, using ultrasonication 30-35min
Afterwards, filtrate is filtered to obtain, the filtrate is subjected to rotary evaporation to volume is original volume 2/5, obtains extract；
(4) mix：After said extracted thing and the Chitosan weighed, Glucomannan are well mixed, add and steam
Distilled water stirs, you can obtains the antistaling agent.
Further, in step (1), by weight, following raw materials according component is weighed：7 parts of osmanthus leaf, 7 parts of perilla leaf, green tea 5
Part, 4 parts of lotus leaf, 2 parts of Lactobacillus plantarum, 0.8 part of bacillus subtilis, 0.3 part of saccharomyces cerevisiae, 3 parts of Chitosan and Portugal
Sweet 0.9 part of glycan.
Further, in step (2), the particle diameter after the osmanthus leaf, perilla leaf, green tea and lotus leaf crush is 50-60 mesh.
Further, the ethanol and 0.5-1% that mass ratio is respectively 7-9% are added with step (3), in the distilled water
Acetone.
Further, in step (3), the ultrasonic temperature is 32-35 DEG C, power 230-260W.
Further, in step (4), the mass concentration of the antistaling agent is 2.8-3%.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
Materials safety in the antistaling agent of the present invention is degradable, and the feature of environmental protection is good, and each interaction between component, can effectively carry
Height suppresses the ability of the invasion of oxygen and microorganism, keeps the nutritional ingredient of lichee to greatest extent, and the color, smell and taste of lichee are kept
It must get well, fresh-keeping quality is high.Wherein, Gui Ye, Soviet Union, green tea and lotus leaf collective effect, improved relative to the fungistatic effect of one-component
12.8-13.2%, and the respiratory intensity of lichee can be made to reduce 5.9-7.2%；Further, using Lactobacillus plantarum, withered grass
Bacillus, saccharomyces cerevisiae are fermented and use ultrasonic wave extraction to handle obtained extract, are further that fungistatic effect carries
4.8-6.3% is risen, and relative to unfermentable extract, extract of the invention can drop the respiratory intensity of litchi and longan
Low 19.8-22.4%, improves fresh-keeping effect；In addition, the Chitosan and Glucomannan collective effect that add, can be in litchi
The good film of branch surface forming properties, so as to effectively organize the invasion of extraneous oxygen and microorganism, gathers relative to glucocyamine shell
Sugar or Glucomannan, the pericarp membrane membranous permeation rate of the lichee of the mixture processing of Chitosan and Glucomannan are only
51.83%, reduce 7.59-9.28%.
【Embodiment】
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of preparation method of antistaling agent for litchi, comprises the following steps：
(1) raw material weighs：By weight, following raw materials according component is weighed：9 parts of osmanthus leaf, 8 parts of perilla leaf, 8 parts of green tea, lotus leaf 7
Part, 3 parts of Lactobacillus plantarum, 1 part of bacillus subtilis, 0.5 part of saccharomyces cerevisiae, 4 parts of Chitosan and Glucomannan 1.2
Part；
(2) fermentation process：It is 60 that the osmanthus leaf weighed, perilla leaf, green tea and lotus leaf, which are mixed, and carry out low-temperature grinding to particle diameter
After mesh, the Lactobacillus plantarum weighed, bacillus subtilis and saccharomyces cerevisiae are uniformly admixed, at a temperature of 35 DEG C, 76%
Ferment 35h under humidity, obtains fermentate；
(3) extract：By volume 1:9 toward add in the fermentate added with mass ratio be respectively 7% ethanol and
The distilled water of 0.5% acetone, after using temperature as the ultrasonication 30min that 32 DEG C, power are 230W, filtrate is filtered to obtain,
The filtrate is subjected to rotary evaporation to volume is original volume 2/5, obtains extract；
(4) mix：After said extracted thing and the Chitosan weighed, Glucomannan are well mixed, add and steam
Distilled water stirs, you can obtains the antistaling agent that mass concentration is 2.8%.
Embodiment 2
A kind of preparation method of antistaling agent for litchi, comprises the following steps：
(1) raw material weighs：By weight, following raw materials according component is weighed：7 parts of osmanthus leaf, 7 parts of perilla leaf, 5 parts of green tea, lotus leaf 4
Part, 2 parts of Lactobacillus plantarum, 0.8 part of bacillus subtilis, 0.3 part of saccharomyces cerevisiae, 3 parts of Chitosan and Glucomannan 0.9
Part；
(2) fermentation process：It is 55 that the osmanthus leaf weighed, perilla leaf, green tea and lotus leaf, which are mixed, and carry out low-temperature grinding to particle diameter
After mesh, the Lactobacillus plantarum weighed, bacillus subtilis and saccharomyces cerevisiae are uniformly admixed, at a temperature of 34 DEG C, 75%
Ferment 34h under humidity, obtains fermentate；
(3) extract：By volume 1:8 toward add in the fermentate added with mass ratio be respectively 8% ethanol and
The distilled water of 0.8% acetone, after using temperature as the ultrasonication 33min that 34 DEG C, power are 255W, filtrate is filtered to obtain,
The filtrate is subjected to rotary evaporation to volume is original volume 2/5, obtains extract；
(4) mix：After said extracted thing and the Chitosan weighed, Glucomannan are well mixed, add and steam
Distilled water stirs, you can obtains the antistaling agent that mass concentration is 2.9%.
Embodiment 3
A kind of preparation method of antistaling agent for litchi, comprises the following steps：
(1) raw material weighs：By weight, following raw materials according component is weighed：9 parts of osmanthus leaf, 8 parts of perilla leaf, 8 parts of green tea, lotus leaf 7
Part, 3 parts of Lactobacillus plantarum, 1 part of bacillus subtilis, 0.5 part of saccharomyces cerevisiae, 4 parts of Chitosan and Glucomannan 1.2
Part；
(2) fermentation process：It is 60 that the osmanthus leaf weighed, perilla leaf, green tea and lotus leaf, which are mixed, and carry out low-temperature grinding to particle diameter
After mesh, the Lactobacillus plantarum weighed, bacillus subtilis and saccharomyces cerevisiae are uniformly admixed, at a temperature of 35 DEG C, 76%
Ferment 35h under humidity, obtains fermentate；
(3) extract：By volume 1:9 are added with the ethanol and 1% that mass ratio is respectively 9% toward addition in the fermentate
Acetone distilled water, after using temperature as the ultrasonication 35min that 35 DEG C, power are 260W, filter to obtain filtrate, will described in
Filtrate carries out rotary evaporation to volume is original volume 2/5, obtains extract；
(4) mix：After said extracted thing and the Chitosan weighed, Glucomannan are well mixed, add and steam
Distilled water stirs, you can obtains the antistaling agent that mass concentration is 3%.
Compliance test result：The lichee handled using 1-3 of embodiment of the present invention antistaling agent is used as experimental group 1-3；With in embodiment 1
Only without the extract solution and Lactobacillus plantarum of the osmanthus leaf of fermentation process, perilla leaf, green tea and lotus leaf, bacillus subtilis, wine brewing
Antistaling agent that yeast, Chitosan and Glucomannan are directly mixed processing longan as a comparison case 1；With embodiment 1
In only mixed without the extract solution of the osmanthus leaf of fermentation process, perilla leaf, green tea and lotus leaf with Chitosan and Glucomannan
Manufactured antistaling agent processing longan as a comparison case 2；With in embodiment 1 only by Lactobacillus plantarum, bacillus subtilis, wine brewing ferment
The antistaling agent processing longan that female, Chitosan and Glucomannan are mixed as a comparison case 3.The above-mentioned each group of Observe and measure
Healthy fruit, weight-loss ratio and battalion's loss late after longan storage 70d, are as a result shown in Tables 1 and 2 respectively：
The healthy fruit and weight-loss ratio of each group lichee of table 1
| Group | Experimental group 1 | Experimental group 2 | Experimental group 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Healthy fruit (%) | 89.7 | 90.2 | 89.5 | 80.3 | 78.4 | 75.7 |
| Weight-loss ratio (%) | 2.68 | 2.59 | 2.62 | 2.98 | 3.12 | 3.25 |
As shown in Table 1, after storing 70d, the healthy fruit of the lichee of experimental group 1-3 antistaling agent processing is above comparative example 1-
3, and weight-loss ratio is below comparative example 1-3, thus can be explained, each raw material of antistaling agent for litchi of the present invention is mutually tied with preparation method
Close, can effectively delay the deteriorating time of lichee, and fresh-keeping effect is preferable.
The nutritive loss rate of each group lichee of table 2
As shown in Table 2,3 nutritive loss rates of the lichee of experimental group 1-3 antistaling agent processing are below comparative example 1-3,
Illustrate that each raw material and preparation method are combined in antistaling agent of the present invention, can effectively reduce the loss of each nutrient content of lichee
Rate, and then effectively improve the fresh-keeping effect of lichee.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal change completed or modification change under the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of preparation method of antistaling agent for litchi, it is characterised in that comprise the following steps：
(1) raw material weighs：By weight, following raw materials according component is weighed：Osmanthus leaf 5-9 parts, perilla leaf 5-8 parts, green tea 4-8 parts, lotus
Leaf 3-7 parts, Lactobacillus plantarum 1-3 parts, bacillus subtilis 0.5-1 parts, saccharomyces cerevisiae 0.1-0.5 parts, Chitosan 1-4
Part and Glucomannan 0.5-1.2 parts；
(2) fermentation process：The osmanthus leaf weighed, perilla leaf, green tea and lotus leaf are mixed after carrying out low-temperature grinding, uniformly admix and weigh
Good Lactobacillus plantarum, bacillus subtilis and saccharomyces cerevisiae, fermented at a temperature of 33-35 DEG C, under 73-76% humidity
32-35h, obtain fermentate；
(3) extract：By volume 1:7-9 after ultrasonication 30-35min, takes out toward distilled water is added in the fermentate
Filtrate is filtered to obtain, the filtrate is subjected to rotary evaporation to volume is original volume 2/5, obtains extract；
(4) mix：After said extracted thing and the Chitosan weighed, Glucomannan are well mixed, distilled water is added
Stir, you can obtain the antistaling agent.
2. a kind of preparation method of antistaling agent for litchi according to claim 1, it is characterised in that in step (1), by weight
Meter, weighs following raw materials according component：7 parts of osmanthus leaf, 7 parts of perilla leaf, 5 parts of green tea, 4 parts of lotus leaf, 2 parts of Lactobacillus plantarum, bacillus subtilis
0.9 part of 0.8 part of bacterium, 0.3 part of saccharomyces cerevisiae, 3 parts of Chitosan and Glucomannan.
A kind of 3. preparation method of antistaling agent for litchi according to claim 1, it is characterised in that in step (2), the osmanthus
Particle diameter after leaf, perilla leaf, green tea and lotus leaf crush is 50-60 mesh.
A kind of 4. preparation method of antistaling agent for litchi according to claim 1, it is characterised in that in step (3), the distillation
Added with mass ratio it is respectively 7-9% ethanol and 0.5-1% acetone in water.
A kind of 5. preparation method of antistaling agent for litchi according to claim 1, it is characterised in that in step (3), the ultrasound
Temperature be 32-35 DEG C, power 230-260W.
6. a kind of preparation method of antistaling agent for litchi according to claim 1, it is characterised in that described fresh-keeping in step (4)
The mass concentration of agent is 2.8-3%.
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| CN201711323690.4A CN107771926A (en) | 2017-12-13 | 2017-12-13 | A kind of preparation method of antistaling agent for litchi |
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| CN107771926A true CN107771926A (en) | 2018-03-09 |
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| CN201711323690.4A Pending CN107771926A (en) | 2017-12-13 | 2017-12-13 | A kind of preparation method of antistaling agent for litchi |
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| CN (1) | CN107771926A (en) |
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| CN112120077A (en) * | 2019-06-09 | 2020-12-25 | 王虎 | Green and environment-friendly waxberry preservative formula and preparation method thereof |
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