CN107873823A - A kind of preservation method of lichee - Google Patents
A kind of preservation method of lichee Download PDFInfo
- Publication number
- CN107873823A CN107873823A CN201711323676.4A CN201711323676A CN107873823A CN 107873823 A CN107873823 A CN 107873823A CN 201711323676 A CN201711323676 A CN 201711323676A CN 107873823 A CN107873823 A CN 107873823A
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- Prior art keywords
- lichee
- parts
- soak
- antistaling agent
- preservation method
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- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000004321 preservation Methods 0.000 title claims abstract description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 24
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229920001661 Chitosan Polymers 0.000 claims abstract description 9
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 9
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 9
- 241000333181 Osmanthus Species 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract description 9
- 235000009569 green tea Nutrition 0.000 claims abstract description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 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 8
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 8
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 8
- 229940046240 glucomannan Drugs 0.000 claims abstract description 8
- 235000010388 propyl gallate Nutrition 0.000 claims abstract description 8
- 239000000473 propyl gallate Substances 0.000 claims abstract description 8
- 229940075579 propyl gallate Drugs 0.000 claims abstract description 8
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 7
- 206010033546 Pallor Diseases 0.000 claims abstract description 6
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 6
- 201000010099 disease Diseases 0.000 claims abstract description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 8
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 8
- 235000004347 Perilla Nutrition 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 8
- 244000124853 Perilla frutescens Species 0.000 claims description 7
- 241000241413 Propolis Species 0.000 claims description 7
- 229940069949 propolis Drugs 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 229920000573 polyethylene Polymers 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000006866 deterioration Effects 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 239000007921 spray Substances 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 4
- 208000016261 weight loss Diseases 0.000 description 4
- 230000004580 weight loss Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 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
- 230000008859 change Effects 0.000 description 3
- 229960004106 citric acid Drugs 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 229960002668 sodium chloride Drugs 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
- 244000183278 Nephelium litchi Species 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
- 238000003306 harvesting Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000001629 suppression Effects 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
- 241000229722 Perilla <angiosperm> Species 0.000 description 1
- QOSMNYMQXIVWKY-UHFFFAOYSA-N Propyl levulinate Chemical compound CCCOC(=O)CCC(C)=O QOSMNYMQXIVWKY-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
- 230000000844 anti-bacterial effect Effects 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
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 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
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035800 maturation Effects 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
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000036387 respiratory rate Effects 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23B7/157—Inorganic compounds
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to postharvest technology of fruits and vegetables field, specifically discloses a kind of preservation method of lichee.The preservation method of lichee of the present invention comprises the following steps：(1) fruit is won：Win fresh, 8 ripe and no disease and pests harm, undamaged lichee；(2) it is heat-treated：Blanching treatment is carried out using hot water；(3) soak is handled：Immersion treatment is carried out using the soak being mainly mixed by citric acid, sodium chloride and propyl gallate；(4) antistaling agent is handled：Spray treatment is carried out using the mainly antistaling agent made of osmanthus leaf, green tea, Lactobacillus plantarum, bacillus subtilis, Chitosan and Glucomannan etc.；(5) store.The lichee fresh-keeping process of the present invention can effectively reduce lichee to the sensitiveness of storage environment, suppress the oxidation deterioration of lichee, effectively maintain the nutritional ingredient of lichee, extend the fresh keeping time of lichee and of good preservation effect.
Description
【Technical field】
The present invention relates to postharvest technology of fruits and vegetables field, and in particular to a kind of preservation method of lichee.
【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 preservation method of lichee.The present invention
Lichee fresh-keeping process can effectively reduce lichee to the sensitiveness of storage environment, suppress the oxidation deterioration of lichee, effectively maintain
The nutritional ingredient of lichee, extend the fresh keeping time of lichee and of good preservation effect.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of preservation method of lichee, comprises the following steps：
(1) fruit is won：Win fresh, 8 ripe and no disease and pests harm, undamaged lichee；
(2) it is heat-treated：After the blanching treatment for carrying out 5-8s to lichee using 90-95 DEG C of hot water, cold wind drying；
(3) soak is handled：Lichee after heat treatment is placed in the soak that temperature is 28-32 DEG C and soaks 10-
15min, cold wind drying；The soak is mainly mixed by citric acid, sodium chloride and propyl gallate, and its concentration is 1.0-
1.3mol/L；
(4) antistaling agent is handled：Uniformly sprayed using antistaling agent behind lichee surface, cold wind dries；The antistaling agent is pressed
Parts by weight meter, mainly by 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, withered grass bud
Spore bacillus 0.5-1 parts, saccharomyces cerevisiae 0.1-0.5 parts, Chitosan 1-4 parts and Glucomannan 0.5-1.2 parts through everfermentation,
Extract, be mixed；
(5) store：Lichee after antistaling agent is handled, which is placed in polythene film bag, to pack, 30-35/bag, and
Stored, you can.
Further, in step (2), added with the calcium chloride that quality is hot water quality 0.3% in the hot water.
Further, in step (3), the soak also contains propolis, the propolis, citric acid, sodium chloride and gallate
The mass ratio of propyl ester is 0.3:4：7:1.
Further, in step (4), the antistaling agent by weight, mainly by 8 parts of osmanthus leaf, 6 parts of perilla leaf, green tea 6
Part, 5 parts of lotus leaf, 2 parts of Lactobacillus plantarum, 0.8 part of bacillus subtilis, 0.3 part of saccharomyces cerevisiae, 2 parts of Chitosan and Portugal
1 part of sweet glycan through everfermentation, extract, be mixed.
Further, in step (2), (3) and (4), the temperature of the cold wind is 7-9 DEG C.
Further, in step (5), the temperature of the storage is 1-3 DEG C, humidity 90-95%.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
The lichee fresh-keeping process of the present invention, heat treatment, soak processing and antistaling agent processing are carried out to lichee successively, with
The effect of be combineding with each other of upper processing method, effectively reduce the respiratory intensity of lichee, the intrusion for inhibiting microorganism to lichee and climing
Prolong, reduce lichee to the sensitiveness of storage environment, the oxidation deterioration of suppression lichee, effectively maintain the nutritional ingredient of lichee, prolong
The fresh keeping time of lichee and of good preservation effect is grown.Wherein, using the hot water treatment lichee 5-8s added with calcium chloride, do not only have
Effect has been passivated the enzymatic activity of lichee and has served bactericidal action, PPO inactivation rates up to 43%, meanwhile, lichee is kept preferable
Shape；Handled using the soak being mixed by glue, citric acid, sodium chloride and propyl gallate, can not only make lichee
Preferable color and luster is kept, but also greatly strengthen inhibitory action of the one-component to lichee respiratory rate, inhibiting rate improves
9.7-12.1%, so as to effectively maintain the nutritional ingredient of lichee, improve the preservation quality of lichee；Using mainly by osmanthus leaf,
Perilla leaf, green tea, lotus leaf, Lactobacillus plantarum, bacillus subtilis, saccharomyces cerevisiae, Chitosan and Glucomannan are by hair
Ferment, the antistaling agent for extracting and being mixed carry out spray treatment to lichee, and layer protecting film is formd on lichee surface, effectively suppression
The invasion of oxygen and microorganism has been made, has maintained the nutritional ingredient of lichee, has further increased the fresh-keeping quality of lichee.
【Embodiment】
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of preservation method of lichee, comprises the following steps：
(1) fruit is won：Win fresh, 8 ripe and no disease and pests harm, undamaged lichee；
(2) it is heat-treated：Use 90 DEG C and lichee is carried out for the hot water of the calcium chloride of hot water quality 0.3% added with quality
After 5s blanching treatment, dried up with 7 DEG C of cold wind；
(3) soak is handled：Lichee after heat treatment is placed in the soak that temperature is 28 DEG C and soaks 10min, with 7 DEG C
Cold wind drying；The soak is mainly 0.3 in mass ratio by propolis, citric acid, sodium chloride and propyl gallate:4：7:1 is mixed
Conjunction is made, and its concentration is 1.0mol/L；
(4) antistaling agent is handled：Uniformly sprayed behind lichee surface using antistaling agent, dried with 7 DEG C of cold wind；The guarantor
Fresh dose by weight, mainly by 5 parts of osmanthus leaf, 5 parts of perilla leaf, 4 parts of green tea, 3 parts of lotus leaf, 1 part of Lactobacillus plantarum, bacillus subtilis
0.5 part of 0.5 part of bacterium, 0.1 part of saccharomyces cerevisiae, 1 part of Chitosan and Glucomannan through everfermentation, extract, be mixed；
(5) store：Lichee after antistaling agent is handled, which is placed in polythene film bag, to pack, and 30/bag, is placed in
Stored under 1 DEG C of temperature, 90% humidity, you can.
Embodiment 2
A kind of preservation method of lichee, comprises the following steps：
(1) fruit is won：Win fresh, 8 ripe and no disease and pests harm, undamaged lichee；
(2) it is heat-treated：Use 93 DEG C and lichee is carried out for the hot water of the calcium chloride of hot water quality 0.3% added with quality
After 7s blanching treatment, dried up with 8 DEG C of cold wind；
(3) soak is handled：Lichee after heat treatment is placed in the soak that temperature is 30 DEG C and soaks 12min, with 8 DEG C
Cold wind drying；The soak is mainly 0.3 in mass ratio by propolis, citric acid, sodium chloride and propyl gallate:4：7:1 is mixed
Conjunction is made, and its concentration is 1.2mol/L；
(4) antistaling agent is handled：Uniformly sprayed behind lichee surface using antistaling agent, dried with 8 DEG C of cold wind；The guarantor
Fresh dose by weight, mainly by 8 parts of osmanthus leaf, 6 parts of perilla leaf, 6 parts of green tea, 5 parts of lotus leaf, 2 parts of Lactobacillus plantarum, bacillus subtilis
1 part of 0.8 part of bacterium, 0.3 part of saccharomyces cerevisiae, 2 parts of Chitosan and Glucomannan through everfermentation, extract, be mixed；
(5) store：Lichee after antistaling agent is handled, which is placed in polythene film bag, to pack, and 33/bag, is placed in
Stored under 2 DEG C of temperature, 92% humidity, you can.
Embodiment 3
A kind of preservation method of lichee, comprises the following steps：
(1) fruit is won：Win fresh, 8 ripe and no disease and pests harm, undamaged lichee；
(2) it is heat-treated：Use 95 DEG C and lichee is carried out for the hot water of the calcium chloride of hot water quality 0.3% added with quality
After 8s blanching treatment, dried up with 9 DEG C of cold wind；
(3) soak is handled：Lichee after heat treatment is placed in the soak that temperature is 32 DEG C and soaks 15min, with 9 DEG C
Cold wind drying；The soak is mainly 0.3 in mass ratio by propolis, citric acid, sodium chloride and propyl gallate:4：7:1 is mixed
Conjunction is made, and its concentration is 1.3mol/L；
(4) antistaling agent is handled：Uniformly sprayed behind lichee surface using antistaling agent, dried with 9 DEG C of cold wind；The guarantor
Fresh dose by weight, mainly by 9 parts of osmanthus leaf, 8 parts of perilla leaf, 8 parts of green tea, 7 parts of lotus leaf, 3 parts of Lactobacillus plantarum, bacillus subtilis
1.2 parts of 1 part of bacterium, 0.5 part of saccharomyces cerevisiae, 4 parts of Chitosan and Glucomannan through everfermentation, extract, be mixed；
(5) store：Lichee after antistaling agent is handled, which is placed in polythene film bag, to pack, and 35/bag, is placed in
Stored under 3 DEG C of temperature, 95% humidity, you can.
Compliance test result：Experimental group 1-3 is used as using the obtained lichee of the above embodiment of the present invention 1-3 processing；With merely through
The lichee for being heat-treated and storing in above-described embodiment 1 as a comparison case 1；To handle and store merely through soak in embodiment 1
Lichee as a comparison case 2；With the lichee that handles and store merely through antistaling agent in embodiment 3 as a comparison case 3.Observe and measure
Healthy fruit, weight-loss ratio and nutritive loss rate after above-mentioned each group lichee 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 (%) | 97.6 | 98.9 | 98.4 | 42.1 | 49.3 | 88.7 |
| Weight-loss ratio (%) | 2.13 | 2.08 | 2.04 | 4.87 | 4.39 | 2.71 |
As shown in Table 1, after storing 70d, the healthy fruit of experimental group 1-3 lichee is above comparative example 1-3, and weight-loss ratio is equal
Less than comparative example 1-3, thus it can be explained, each step of lichee fresh-keeping process of the present invention combines, and can effectively delay the change of lichee
The matter time, 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 experimental group 1-3 lichee are below comparative example 1-3, illustrate present invention guarantor
Each step of fresh method combines, and can effectively reduce the loss late of each nutrient content of lichee, and then effectively improve lichee
Fresh-keeping effect.
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 preservation method of lichee, it is characterised in that comprise the following steps：
(1) fruit is won：Win fresh, 8 ripe and no disease and pests harm, undamaged lichee；
(2) it is heat-treated：After the blanching treatment for carrying out 5-8s to lichee using 90-95 DEG C of hot water, cold wind drying；
(3) soak is handled：Lichee after heat treatment is placed in the soak that temperature is 28-32 DEG C and soaks 10-15min, it is cold
Wind is done；The soak is mainly mixed by citric acid, sodium chloride and propyl gallate, and its concentration is 1.0-1.3mol/L；
(4) antistaling agent is handled：Uniformly sprayed using antistaling agent behind lichee surface, cold wind dries；The antistaling agent is by weight
Part meter, mainly by 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
Bacterium 0.5-1 parts, saccharomyces cerevisiae 0.1-0.5 parts, Chitosan 1-4 parts and Glucomannan 0.5-1.2 parts through everfermentation, carry
Take, be mixed；
(5) store：Lichee after antistaling agent is handled, which is placed in polythene film bag, to pack, 30-35/bag, and carries out
Storage, you can.
2. a kind of preservation method of lichee according to claim 1, it is characterised in that in step (2), added in the hot water
There is the calcium chloride that quality is hot water quality 0.3%.
3. a kind of preservation method of lichee according to claim 1, it is characterised in that in step (3), the soak also contains
There is a propolis, the propolis, citric acid, the mass ratio of sodium chloride and propyl gallate are 0.3:4：7:1.
4. a kind of preservation method of lichee according to claim 1, it is characterised in that in step (4), the antistaling agent is by weight
Measure part meter, mainly by 8 parts of osmanthus leaf, 6 parts of perilla leaf, 6 parts of green tea, 5 parts of lotus leaf, 2 parts of Lactobacillus plantarum, 0.8 part of bacillus subtilis,
1 part of 0.3 part of saccharomyces cerevisiae, 2 parts of Chitosan and Glucomannan through everfermentation, extract, be mixed.
5. a kind of preservation method of lichee according to claim 1, it is characterised in that described in step (2), (3) and (4)
The temperature of cold wind is 7-9 DEG C.
A kind of 6. preservation method of lichee according to claim 1, it is characterised in that in step (5), the temperature of the storage
For 1-3 DEG C, humidity 90-95%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108576197A (en) * | 2018-04-28 | 2018-09-28 | 广西红心食品有限公司 | A kind of lichee fresh-keeping process |
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Application publication date: 20180406 |