CN107836512A - A kind of extending longan shelf life pretreating process - Google Patents
A kind of extending longan shelf life pretreating process Download PDFInfo
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- CN107836512A CN107836512A CN201711071369.1A CN201711071369A CN107836512A CN 107836512 A CN107836512 A CN 107836512A CN 201711071369 A CN201711071369 A CN 201711071369A CN 107836512 A CN107836512 A CN 107836512A
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- longan
- parts
- preservative
- shelf life
- antistaling agent
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- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 121
- 238000000034 method Methods 0.000 title claims abstract description 26
- 244000139609 Euphoria longan Species 0.000 title 1
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 120
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 53
- 239000003755 preservative agent Substances 0.000 claims abstract description 48
- 230000002335 preservative effect Effects 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 239000000284 extract Substances 0.000 claims abstract description 14
- 238000007789 sealing Methods 0.000 claims abstract description 14
- 210000002615 epidermis Anatomy 0.000 claims abstract description 11
- 238000003306 harvesting Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000007654 immersion Methods 0.000 claims abstract description 7
- 239000011261 inert gas Substances 0.000 claims abstract description 7
- 238000005096 rolling process Methods 0.000 claims abstract description 7
- 238000012216 screening Methods 0.000 claims abstract description 7
- 238000009966 trimming Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 36
- 240000003152 Rhus chinensis Species 0.000 claims description 21
- 235000014220 Rhus chinensis Nutrition 0.000 claims description 21
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 18
- 239000000706 filtrate Substances 0.000 claims description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 13
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 12
- 235000004347 Perilla Nutrition 0.000 claims description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 8
- 244000124853 Perilla frutescens Species 0.000 claims description 8
- 240000003870 Ageratum houstonianum Species 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 244000292211 Canna coccinea Species 0.000 claims description 6
- 235000005273 Canna coccinea Nutrition 0.000 claims description 6
- 241000522254 Cassia Species 0.000 claims description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 6
- 240000005385 Jasminum sambac Species 0.000 claims description 6
- 244000153955 Reynoutria sachalinensis Species 0.000 claims description 6
- 235000003202 Reynoutria sachalinensis Nutrition 0.000 claims description 6
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 6
- 229910021529 ammonia Inorganic materials 0.000 claims description 6
- 238000004042 decolorization Methods 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 244000062241 Kaempferia galanga Species 0.000 claims description 5
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 5
- 241001504477 Pycnonotidae Species 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 claims description 3
- 229910017604 nitric acid Inorganic materials 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 239000007864 aqueous solution Substances 0.000 claims 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000004515 gallic acid Nutrition 0.000 description 4
- 229940074391 gallic acid Drugs 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000005138 cryopreservation Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Chinese gallotannin Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 2
- 241000628997 Flos Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- RNKMOGIPOMVCHO-SJMVAQJGSA-N 1,3,6-trigalloyl glucose Chemical compound C([C@@H]1[C@H]([C@@H]([C@@H](O)[C@H](OC(=O)C=2C=C(O)C(O)=C(O)C=2)O1)OC(=O)C=1C=C(O)C(O)=C(O)C=1)O)OC(=O)C1=CC(O)=C(O)C(O)=C1 RNKMOGIPOMVCHO-SJMVAQJGSA-N 0.000 description 1
- PFCHFHIRKBAQGU-UHFFFAOYSA-N 3-hexanone Chemical compound CCCC(=O)CC PFCHFHIRKBAQGU-UHFFFAOYSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 241000229722 Perilla <angiosperm> Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 150000001272 acylglucoses Chemical class 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 230000000507 anthelmentic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000001663 anti-spastic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000002026 carminative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- CATSNJVOTSVZJV-UHFFFAOYSA-N heptan-2-one Chemical compound CCCCCC(C)=O CATSNJVOTSVZJV-UHFFFAOYSA-N 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a kind of extending longan shelf life pretreating process, comprise the following steps：S1, fruit screening and trimming：By the longan of fresh harvesting, after clear water rolling cleaning, removing epidermis has the longan of damage；S2, fruit immersion：Longan obtained by step S1 is put into antistaling agent, 15 25min are soaked at 20 35 DEG C, is taken out, it is stand-by after drying longan surface；S3, treatment with ultraviolet light：By longan obtained by step S2,3 5min are irradiated in placement under ultraviolet light, take out, stand-by；S4, preservative treatment：Longan obtained by step S3 is put into preservative, soaks 1 5min, the preservative is dried up with air compressor again after taking-up, it is stand-by；S5, sealing pack：Longan is packed, extracts the air in bag, inert gas is filled with, sealing wrapping, stores at room temperature.
Description
Technical field
The invention belongs to field of fruit freshness keeping, is specifically related to a kind of extending longan shelf life pretreating process.
Background technology
Longan, also known as longan, lichee slave, sub- lichee, swallow ovum, to be all that south China four is big with lichee, banana, pineapple (pineapple)
Precious fruit.For longan containing abundant glucose, sucrose and protein etc., iron-holder is also higher, can improve heat energy, supplement the nutrients it is same
When, and can promotes hemoglobin regeneration to enrich blood.The production of its pulp is translucent congealed fat shape, savory U.S., but the maturation of longan when fresh
Phase is shorter, and longan water content is more, cracky during extruding, easily rots, not storage endurance.
Currently used fruit freshness preserving technology mainly has the means such as cryopreservation, controlled atmosphere, addition chemical preservative.So
And these technologies have some limitations in actual applications.Cold chain technology at present it is relatively immature, storage, transport,
Temperature fluctuations are easier to cause rotting for fruit in sales process, are unfavorable for transporting for long-distance；And controlled atmosphere needs
Air regulating box or gas generating unit, high to equipment requirement, cost is higher；Chemical preservative can be formed in fruit and vegetable surfaces and remained, and be had
Potential food-safety problem.Therefore, seeking a kind of longan method fresh-keeping for a long time is and its necessary.
The content of the invention
The invention provides a kind of extending longan shelf life pretreating process, can make the effective shelf-life for extending longan, improve goods
The frame phase, and keep mouthfeel almost unchanged.
The present invention is achieved by the following technical programs.
A kind of extending longan shelf life pretreating process, comprises the following steps：
S1, fruit screening and trimming
By the longan of fresh harvesting, after clear water rolling cleaning, removing epidermis has the longan of damage；
S2, fruit immersion
Longan obtained by step S1 is put into antistaling agent, 15-25min is soaked at 20-35 DEG C, takes out, dries longan table
It is stand-by behind face；
S3, treatment with ultraviolet light
By longan obtained by step S2,3-5min is irradiated in placement under ultraviolet light, takes out, stand-by；
S4, preservative treatment
Longan obtained by step S3 is put into preservative, 1-5min is soaked, is dried up again with air compressor after taking-up
The preservative, it is stand-by；
S5, sealing pack
Longan is packed, extracts the air in bag, inert gas is filled with, sealing wrapping, stores at room temperature.
Preferably, the antistaling agent in the step S2, in parts by weight, including following raw material：Garlic 10-20 parts, height
Galingal 5-10 parts, purple perilla 1-5 parts, jasmine 10-20 parts, edible canna powder 10-20 parts, cloves 5-10 parts, giant knotweed 0.5-2 parts.
Preferably, in the step S2 antistaling agent preparation method, comprise the following steps：
(1) according to the component of antistaling agent, each raw material is weighed；
(2) whole raw materials are crushed to 40-100 mesh；
(3) water of whole 5-8 times of raw material weights is added, is stirred, is soaked, filtering, filtrate and filter residue are separated；
(4) toward the ethanol solution that whole 0.5-1 times of concentration of raw material weight are 5-20% is added in filter residue, stir, soak
Bubble, filtering；
(5) filtrate obtained by blend step (3) and step (4), decolorization, obtains antistaling agent.
Preferably, the rate of charge of longan and antistaling agent, it is longan according to weight ratio in the step S2：Antistaling agent=1:
3-8。
Preferably, the preservative, in parts by weight, including following raw material：It is gallic extract 20-30 parts, sweet
Careless 1-5 parts, Chinese bulbul 1-5 parts, Chinese cassia tree 2-6 parts, ageratum 0.5-2 parts.
It is furthermore preferred that the preparation method of the nutgall extractive, comprises the following steps：Weigh the five of 200 parts of parts by weight
Gall nut, after crushing, the water of 3-5 times of parts by weight is added, add the strong acid that concentration is 25%-30%, adjust pH to 2.0-3.0, add
Heat cold filtration, takes filtrate, adds ammonia spirit, adjust pH to 7.0-8.0 to seething with excitement and being incubated 3-4h, molten with ethyl acetate
Liquid extracts 2 times, collects supernatant liquid, reuses 1-5% sodium bicarbonate solution reextractions, collects supernatant liquid, be recycled to it is dry,
Obtain nutgall extractive.
Preferably, the rate of charge of longan and preservative, it is longan according to weight ratio in the step S4：Preservative=1:
0.5-2。
It is furthermore preferred that in the preparation method of the antistaling agent, the concentration of ethanol solution is 10-15%.
It is furthermore preferred that the preparation method of the nutgall extractive, strong acid is any of hydrochloric acid, sulfuric acid or nitric acid.
The rate of charge of longan and preservative, it is longan according to weight ratio it is furthermore preferred that in the step S4：Preservative=
1:1.5。
The beneficial effects of the present invention are：
(1) it is, fresh-keeping by way of cryopreservation, because temperature is low, the activity of the biology enzyme in longan is simply inhibited, but
Rotting for longan can be accelerated at room temperature；
(2) according to the fresh-keeping longan of the method for the embodiment of the present invention, preservation and effect is good in 10 days, and rotting rate is low, and
Shelf-life is longer, convenient long-term preservation and transport；
(3) antistaling agent of the present invention, after carrying out sterilization processing to the epidermis of longan, preservative is reused to dragon
Eye is handled, and can effectively be suppressed the activity of biology enzyme, so as to inhibit the procreation of bacterium, be extended guaranteeing the quality for longan
Phase.
The sterilization of the present invention has with anti-corrosion foundation：
1st, Chinese gall
Chinese gall have astringe the lung, fall fire, puckery intestines, hemostasis etc. act on.Principle active component is tannin and gallic acid.Tannin
It is a times mixture for acyl glucose, i.e., the mixture for the ester type compound that the hydroxyl on glucose is formed with gallic acid, belongs to
Hydrolysable tan.Content of tannin reaches 50%-78% in Chinese gall, and gallic acid content is about 2%-4%, another resinous, wax,
Starch, fat etc., gallotannic acid can solidify plasm and a variety of enzymes in microbial body, have to various bacteria, fungi
Obvious rejection ability.And gallic acid can combine with protein, tannin albumen is generated, there is direct killing to bacterium
Effect
2nd, flos caryophylli
Flos caryophylli contains volatile oil, main oleic acid containing cloves, acetyl cloves oleic acid and cloves alkene, Methylpentanone, first in oily
The compositions such as the positive heptanone of base, vanillin.Have antibacterial and anthelmintic action, as fragrance, antispastic carminative, treat stomach trouble, suffer from abdominal pain, vomit
Tell, neuralgia, the disease such as toothache.
3rd, more perilla herb oil is contained in purple perilla.Perilla herb oil is in yellowish to green volatile essential oil, has special withered grass
Fragrance, it is sweet, have antisepsis concurrently.
Embodiment
Be described further below technical scheme, but claimed scope be not limited to it is described.
Embodiment 1
A kind of extending longan shelf life pretreating process, comprises the following steps：
S1, fruit screening and trimming
By the longan of fresh harvesting, after clear water rolling cleaning, removing epidermis has the longan of damage；
S2, fruit immersion
Longan obtained by step S1 is put into antistaling agent, 15min is soaked at 20 DEG C, takes out, after drying longan surface, treats
With；The wherein rate of charge of longan and antistaling agent, it is longan according to weight ratio：Antistaling agent=1:3；
S3, treatment with ultraviolet light
By longan obtained by step S2,3min is irradiated in placement under ultraviolet light, takes out, stand-by；
S4, preservative treatment
Longan obtained by step S3 is put into preservative, soaks 1min, institute is dried up with air compressor again after taking-up
Preservative is stated, it is stand-by；The wherein rate of charge of longan and preservative, it is longan according to weight ratio：Preservative=1:0.5.
S5, sealing pack
Longan is packed, extracts the air in bag, inert gas is filled with, sealing wrapping, stores at room temperature.
Wherein, the antistaling agent in the step S2, in parts by weight, including following raw material：10 parts of garlic, galangal 5
Part, 1 part of purple perilla, 10 parts of jasmine, 10 parts of edible canna powder, 5 parts of cloves, 0.5 part of giant knotweed.
The preparation method of antistaling agent, comprises the following steps in the step S2：
(1) according to the component of antistaling agent, each raw material is weighed；
(2) whole raw materials are crushed to 40 mesh；
(3) water of whole 5 times of raw material weights is added, is stirred, is soaked, filtering, filtrate and filter residue are separated；
(4) toward the ethanol solution that whole 0.5 times of concentration of raw material weight are 5% is added in filter residue, stir, soak, mistake
Filter；
(5) filtrate obtained by blend step (3) and step (4), decolorization, obtains antistaling agent.
Wherein, the preservative, in parts by weight, including following raw material：Gallic 20 parts of extract, 1 part of radix glycyrrhizae,
1 part of the Chinese bulbul, 2 parts of Chinese cassia tree, 0.5 part of ageratum.
The preparation method of wherein described nutgall extractive, comprises the following steps：The Chinese gall of 200 parts of parts by weight is weighed,
After crushing, the water of 3 times of parts by weight is added, the hydrochloric acid that concentration is 25% is added, adjusts pH to 2.0, be heated to seething with excitement and be incubated 3,
Cold filtration, filtrate is taken, adds ammonia spirit, adjust pH to 7.0, extracted 2 times with ethyl acetate solution, collect supernatant liquid,
Reuse 1% sodium bicarbonate solution reextraction, collect supernatant liquid, be recycled to dry, obtain nutgall extractive.
Embodiment 2
A kind of extending longan shelf life pretreating process, comprises the following steps：
S1, fruit screening and trimming
By the longan of fresh harvesting, after clear water rolling cleaning, removing epidermis has the longan of damage；
S2, fruit immersion
Longan obtained by step S1 is put into antistaling agent, 25min is soaked at 35 DEG C, takes out, after drying longan surface, treats
With；The wherein rate of charge of longan and antistaling agent, it is longan according to weight ratio：Antistaling agent=1:8；
S3, treatment with ultraviolet light
By longan obtained by step S2,5min is irradiated in placement under ultraviolet light, takes out, stand-by；
S4, preservative treatment
Longan obtained by step S3 is put into preservative, soaks 5min, institute is dried up with air compressor again after taking-up
Preservative is stated, it is stand-by；The wherein rate of charge of longan and preservative, it is longan according to weight ratio：Preservative=1:2.
S5, sealing pack
Longan is packed, extracts the air in bag, inert gas is filled with, sealing wrapping, stores at room temperature.
Wherein, the antistaling agent in the step S2, in parts by weight, including following raw material：20 parts of garlic, galangal 10
Part, 5 parts of purple perilla, 20 parts of jasmine, 20 parts of edible canna powder, 10 parts of cloves, giant knotweed 0.5-2 parts.
The preparation method of antistaling agent, comprises the following steps in the step S2：
(1) according to the component of antistaling agent, each raw material is weighed；
(2) whole raw materials are crushed to 100 mesh；
(3) water of whole 8 times of raw material weights is added, is stirred, is soaked, filtering, filtrate and filter residue are separated；
(4) toward the ethanol solution that whole 1 times of concentration of raw material weight are 20% is added in filter residue, stir, soak, mistake
Filter；
(5) filtrate obtained by blend step (3) and step (4), decolorization, obtains antistaling agent.
Wherein, the preservative, in parts by weight, including following raw material：Gallic 30 parts of extract, 5 parts of radix glycyrrhizae,
5 parts of the Chinese bulbul, 6 parts of Chinese cassia tree, 2 parts of ageratum.
The preparation method of wherein described nutgall extractive, comprises the following steps：The Chinese gall of 200 parts of parts by weight is weighed,
After crushing, the water of 5 times of parts by weight is added, the sulfuric acid that concentration is 30% is added, adjusts pH to 3.0, be heated to the 4h that seethes with excitement and be incubated,
Cold filtration, filtrate is taken, adds ammonia spirit, adjust pH to 8.0, extracted 2 times with ethyl acetate solution, collect supernatant liquid,
Reuse 5% sodium bicarbonate solution reextraction, collect supernatant liquid, be recycled to dry, obtain nutgall extractive.
Embodiment 3
A kind of extending longan shelf life pretreating process, comprises the following steps：
S1, fruit screening and trimming
By the longan of fresh harvesting, after clear water rolling cleaning, removing epidermis has the longan of damage；
S2, fruit immersion
Longan obtained by step S1 is put into antistaling agent, 20min is soaked at 30 DEG C, takes out, after drying longan surface, treats
With；The wherein rate of charge of longan and antistaling agent, it is longan according to weight ratio：Antistaling agent=1:5；
S3, treatment with ultraviolet light
By longan obtained by step S2,4min is irradiated in placement under ultraviolet light, takes out, stand-by；
S4, preservative treatment
Longan obtained by step S3 is put into preservative, soaks 3min, institute is dried up with air compressor again after taking-up
Preservative is stated, it is stand-by；The wherein rate of charge of longan and preservative, it is longan according to weight ratio：Preservative=1:1.
S5, sealing pack
Longan is packed, extracts the air in bag, inert gas is filled with, sealing wrapping, stores at room temperature.
Wherein, the antistaling agent in the step S2, in parts by weight, including following raw material：15 parts of garlic, galangal 7
Part, 4 parts of purple perilla, 15 parts of jasmine, 15 parts of edible canna powder, 8 parts of cloves, 1 part of giant knotweed.
The preparation method of antistaling agent, comprises the following steps in the step S2：
(1) according to the component of antistaling agent, each raw material is weighed；
(2) whole raw materials are crushed to 80 mesh；
(3) water of whole 7 times of raw material weights is added, is stirred, is soaked, filtering, filtrate and filter residue are separated；
(4) toward the ethanol solution that whole 0.8 times of concentration of raw material weight are 15% is added in filter residue, stir, soak, mistake
Filter；
(5) filtrate obtained by blend step (3) and step (4), decolorization, obtains antistaling agent.
Wherein, the preservative, in parts by weight, including following raw material：Gallic 25 parts of extract, 3 parts of radix glycyrrhizae,
3 parts of the Chinese bulbul, 4 parts of Chinese cassia tree, 1 part of ageratum.
The preparation method of wherein described nutgall extractive, comprises the following steps：The Chinese gall of 200 parts of parts by weight is weighed,
After crushing, the water of 3-5 times of parts by weight is added, the nitric acid that concentration is 25%-30% is added, adjusts pH to 2.0-3.0, be heated to boiling
Rise and be incubated 3-4h, cold filtration, take filtrate, add ammonia spirit, adjust pH to 7.0-8.0,2 are extracted with ethyl acetate solution
It is secondary, supernatant liquid is collected, reuses 1-5% sodium bicarbonate solution reextractions, collects supernatant liquid, is recycled to dry, obtains five
Times seed extract.
Embodiment 4
A kind of extending longan shelf life pretreating process, comprises the following steps：
S1, fruit screening and trimming
By the longan of fresh harvesting, after clear water rolling cleaning, removing epidermis has the longan of damage；
S2, fruit immersion
Longan obtained by step S1 is put into antistaling agent, 25min is soaked at 20 DEG C, takes out, after drying longan surface, treats
With；The wherein rate of charge of longan and antistaling agent, it is longan according to weight ratio：Antistaling agent=1:8；
S3, treatment with ultraviolet light
By longan obtained by step S2,4min is irradiated in placement under ultraviolet light, takes out, stand-by；
S4, preservative treatment
Longan obtained by step S3 is put into preservative, soaks 1min, institute is dried up with air compressor again after taking-up
Preservative is stated, it is stand-by；The wherein rate of charge of longan and preservative, it is longan according to weight ratio：Preservative=1:2.
S5, sealing pack
Longan is packed, extracts the air in bag, inert gas is filled with, sealing wrapping, stores at room temperature.
Wherein, the antistaling agent in the step S2, in parts by weight, including following raw material：10 parts of garlic, galangal 10
Part, 1 part of purple perilla, 20 parts of jasmine, 10 parts of edible canna powder, 10 parts of cloves, 0.5 part of giant knotweed.
The preparation method of antistaling agent, comprises the following steps in the step S2：
(1) according to the component of antistaling agent, each raw material is weighed；
(2) whole raw materials are crushed to 40 mesh；
(3) water of whole 8 times of raw material weights is added, is stirred, is soaked, filtering, filtrate and filter residue are separated；
(4) toward the ethanol solution that whole 0.5 times of concentration of raw material weight are 20% is added in filter residue, stir, soak, mistake
Filter；
(5) filtrate obtained by blend step (3) and step (4), decolorization, obtains antistaling agent.
Wherein, the preservative, in parts by weight, including following raw material：Gallic 30 parts of extract, 1 part of radix glycyrrhizae,
5 parts of hoary hair, 2 parts of Chinese cassia tree, 2 parts of ageratum.
The preparation method of wherein described nutgall extractive, comprises the following steps：The Chinese gall of 200 parts of parts by weight is weighed,
After crushing, the water of 3 times of parts by weight is added, the hydrochloric acid that concentration is 30% is added, adjusts pH to 3.0, be heated to the 4h that seethes with excitement and be incubated,
Cold filtration, filtrate is taken, adds ammonia spirit, adjust pH to 7.0, extracted 2 times with ethyl acetate solution, collect supernatant liquid,
Reuse 4.5% sodium bicarbonate solution reextraction, collect supernatant liquid, be recycled to dry, obtain nutgall extractive.
Control group 1
Tested according to the content of embodiment 3, different places is, is added without antistaling agent.
Control group 2
Tested according to the content of embodiment 3, different places is, is added without preservative.
Control group 3
Tested according to the content of embodiment 3, different places is, is added without preservative and antistaling agent
Blank group 1
Fresh longan is plucked, after epidermis washing is clean, without any processing.
Fresh-keeping experiment 1
The longan that will be obtained handled by embodiment and control group and blank group, preserved at 0-5 DEG C, wherein setting up one
Group blank group 2 (the fresh longan of harvesting, after epidermis washing is clean, preserves) at room temperature, experimental result is collected, phase
It is as shown in the table to close data：
(1) it is fresh-keeping by way of cryopreservation from the point of view of the fresh-keeping situation of blank group 1 and blank group 2, because temperature is low,
The activity of the biology enzyme in longan is simply inhibited, but rotting for longan can be accelerated at room temperature；
(2) according to the fresh-keeping longan of the method for the embodiment of the present invention, preservation and effect is good in 10 days, and rotting rate is low, and
Shelf-life is longer, convenient long-term preservation and transport.The present invention mainly passes through reasonable employment antistaling agent and preservative so that longan
Biology enzyme loses activity, and is rotted caused by also reducing mechanical damage and air oxidation etc..
(3) freshness result of control group 1- control groups 3, embodiment 3 and blank group 1 is passed through, hence it is evident that find out and individually depositing
In the case of antistaling agent or preservative, the fresh-keeping effect of longan is poor, when both simultaneously in the presence of, can extend the shelf life,
Rotting rate is low.This is probably antistaling agent of the present invention, after carrying out sterilization processing to the epidermis of longan, reuses anti-corrosion
Agent is handled longan, can effectively be suppressed the activity of biology enzyme, so as to inhibit the procreation of bacterium, be extended longan
Shelf-life.
When storing at normal temperatures simultaneously, the time to start to decay of embodiment 1- embodiments 4 is 10-12 days, is preserved 20 days
Rotting rate is 7.5%-9.1%, can facilitate the long-distance transport of longan.
Claims (10)
- A kind of 1. extending longan shelf life pretreating process, it is characterised in that：Comprise the following steps：S1, fruit screening and trimmingBy the longan of fresh harvesting, after clear water rolling cleaning, removing epidermis has the longan of damage；S2, fruit immersionLongan obtained by step S1 is put into antistaling agent, 15-25min is soaked at 20-35 DEG C, is taken out, after drying longan surface, It is stand-by；S3, treatment with ultraviolet lightBy longan obtained by step S2,3-5min is irradiated in placement under ultraviolet light, takes out, stand-by；S4, preservative treatmentLongan obtained by step S3 is put into preservative, 1-5min is soaked, after taking-up again described in air compressor dries up Preservative, it is stand-by；S5, sealing packBy longan pack obtained by step S4, the air in bag is extracted, inert gas is filled with, sealing wrapping, stores at room temperature.
- 2. extending longan shelf life pretreating process according to claim 1, it is characterised in that：Antistaling agent in the step S2, In parts by weight, including following raw material：Garlic 10-20 parts, galangal 5-10 parts, purple perilla 1-5 parts, jasmine 10-20 parts, edible canna Powder 10-20 parts, cloves 5-10 parts, giant knotweed 0.5-2 parts.
- 3. extending longan shelf life pretreating process according to claim 1, it is characterised in that：The system of antistaling agent in the step S2 Preparation Method, comprise the following steps：(1) according to the component of antistaling agent, each raw material is weighed；(2) whole raw materials are crushed to 40-100 mesh；(3) water of whole 5-8 times of raw material weights is added, is stirred, is soaked, filtering, filtrate and filter residue are separated；(4) toward the ethanol solution for whole 0.5-1 times of raw material weights being added in filter residue, concentration is 5-20%, stir, soak, Filtering；(5) filtrate obtained by blend step (3) and step (4), decolorization, obtains antistaling agent.
- 4. extending longan shelf life pretreating process according to claim 1, it is characterised in that：In the step S2, longan is with protecting Fresh dose of rate of charge, it is longan according to weight ratio：Antistaling agent=1:3-8.
- 5. extending longan shelf life pretreating process according to claim 1, it is characterised in that：The preservative, according to parts by weight Meter, including following raw material：Gallic extract 20-30 parts, radix glycyrrhizae 1-5 parts, Chinese bulbul 1-5 parts, Chinese cassia tree 2-6 parts, ageratum 0.5-2 parts.
- 6. extending longan shelf life pretreating process according to claim 5, it is characterised in that：The preparation of the nutgall extractive Method, comprise the following steps：The Chinese gall of 200 parts of parts by weight is weighed, after crushing, the water of 3-5 times of parts by weight is added, adds concentration For 25%-30% strong acid, pH to 2.0-3.0 is adjusted, the 3-4h that seethes with excitement and be incubated is heated to, cold filtration, takes filtrate, add ammonia The aqueous solution, pH to 7.0-8.0 is adjusted, extracted 2 times with ethyl acetate solution, collected supernatant liquid, reuse 1-5% sodium acid carbonates Solution reextraction, supernatant liquid is collected, is recycled to dry, obtains nutgall extractive.
- 7. extending longan shelf life pretreating process according to claim 1, it is characterised in that：In the step S4, longan is with preventing The rate of charge of rotten agent, it is longan according to weight ratio：Preservative=1:0.5-2.
- 8. extending longan shelf life pretreating process according to claim 3, it is characterised in that：The preparation method of the antistaling agent In, the concentration of ethanol solution is 10-15%.
- 9. extending longan shelf life pretreating process according to claim 6, it is characterised in that：The preparation of the nutgall extractive Method, strong acid are any of hydrochloric acid, sulfuric acid or nitric acid.
- 10. extending longan shelf life pretreating process according to claim 7, it is characterised in that：In the step S4, longan is with preventing The rate of charge of rotten agent, it is longan according to weight ratio：Preservative=1:1.5.
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