CN107927151A - A kind of natural long-acting fruit and vegetable fresh-keeping agent and preparation method thereof - Google Patents

A kind of natural long-acting fruit and vegetable fresh-keeping agent and preparation method thereof Download PDF

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Publication number
CN107927151A
CN107927151A CN201711294733.0A CN201711294733A CN107927151A CN 107927151 A CN107927151 A CN 107927151A CN 201711294733 A CN201711294733 A CN 201711294733A CN 107927151 A CN107927151 A CN 107927151A
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parts
distilled water
leaf
tealeaves
keeping
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刘艳蓉
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a kind of natural long-acting fruit and vegetable fresh-keeping agent and preparation method thereof, it is related to antistaling agent technical field, which is prepared from the following raw materials in parts by weight：4~8 parts of chinese bulbous onion, 4~10 parts of tealeaves, 2~6 parts of radix scutellariae, 2~6 parts of mulberries, 8~14 parts of leaf of Herba Apii graveolentis, 2~6 parts of kaempferia galanga root, 6~12 parts of pomelo peel, 4~10 parts of Fructus Corni, 2~8 parts of turmeric, 2~8 parts of bamboo extractive, 2~8 parts of Lotus Leafextract, 6~14 parts of konjaku glucomannan, 3~6 parts of ethanol, 0.5~2 part of calcium chloride, 0.5~2.5 part of lauric monoglyceride, 60~120 parts of distilled water；The growth that can effectively inhibit bacteria of antistaling agent of the present invention, prevents that fruits and vegetables are corrupt, also has oxidation resistant effect fresh-keeping while.The present invention is gone out using natural plant component proportioning, nontoxic, safe to use, it is only necessary to can be removed by clear water cleaning.

Description

A kind of natural long-acting fruit and vegetable fresh-keeping agent and preparation method thereof
Technical field
A kind of antistaling agent technical field of the present invention, and in particular to natural long-acting fruit and vegetable fresh-keeping agent and preparation method thereof.
Background technology
At present, the technological means used both at home and abroad in preserving fruit and vegetable utilizing field mainly has physics and chemical two major classes, generally all It is to be regulated and controled by following three big principles, is to control its ageing process first；Secondly, microorganism is controlled, mainly by corruption The control for losing bacterium is realized；3rd internal moisture evaporation in order to control, mainly passes through the control to envionmental humidity and iuntercellular water Point structuring realize.
One of China is vegetables big producer, and kind and yield occupy first place in the world, be the pillar industries of the national economy, but For a long time, China's agricultural production is only paid attention to managing in antenatal, production, but ignores the antistaling storing in postpartum, causes greatly to pass through Ji loss.Needed with the improvement of people ' s living standards with the quality requirement high to food, vegetables in the case of more complicated More permanently keep fresh, and keep its flavor and nutriment, in the prior art frequently with cryopreservation, air conditioned storage or Chemical preservation.
Although what cryopreservation, air conditioned storage can reduce fresh fruits and vegetables to varying degrees adopts rear metabolism degree, delay The process of its quality deterioration, extends its freshness date.But during cryopreservation, still can there are some psychrophiles such as monokaryon is thin Raised growth and the breeding under refrigerated conditions such as born of the same parents Liszt's hyperplasia bacterium and pseudomonas, ultimately results in vegetables and corruption change occurs Matter.And often disposably input is big, operating cost is high for air conditioned storage, the cost of fresh fruits and vegetables is not only increased, and to storage The requirement of administrative skill is higher, and grasp is bad to will also result in heavy losses.Using chemical preservation antistaling agent to fresh fruits and vegetables into Row Preservation Treatment, although positive effect, can significantly adjust the metabolism degree of fresh fruits and vegetables, suppress the breeding of surface microorganism, drop The postharvest decay loss of low fresh fruits and vegetables.But the security of many chemical preservation antistaling agents is relatively low, often exist in various degree Toxic side effect or residue problem.Therefore there is an urgent need for study natural antistaling agent a kind of of good preservation effect and safe.
The content of the invention
The technical problems to be solved by the invention are the shortcomings that overcoming the above prior art：There is provided it is a kind of it is of good preservation effect, And safe natural long-acting fruit and vegetable fresh-keeping agent and preparation method thereof.
The technical solution of the present invention is as follows：
A kind of natural long-acting fruit and vegetable fresh-keeping agent, is prepared from the following raw materials in parts by weight：4~8 parts of chinese bulbous onion, tealeaves 4~10 Part, 2~6 parts of radix scutellariae, 2~6 parts of mulberries, 8~14 parts of leaf of Herba Apii graveolentis, 2~6 parts of kaempferia galanga root, 6~12 parts of pomelo peel, Fructus Corni 4~10 Part, 2~8 parts of turmeric, 2~8 parts of bamboo extractive, 2~8 parts of Lotus Leafextract, 6~14 parts of konjaku glucomannan, ethanol 3~6 Part, 0.5~2 part of calcium chloride, 0.5~2.5 part of lauric monoglyceride, 60~120 parts of distilled water.
Preferably, the natural agent keeping vegetable fresh is prepared from the following raw materials in parts by weight：5~7 parts of chinese bulbous onion, tealeaves 6 ~8 parts, 3~5 parts of radix scutellariae, 3~5 parts of mulberries, 10~12 parts of leaf of Herba Apii graveolentis, 3~5 parts of kaempferia galanga root, 8~10 parts of pomelo peel, Fructus Corni 6 ~8 parts, 3~7 parts of turmeric, 3~7 parts of bamboo extractive, 4~6 parts of Lotus Leafextract, 8~12 parts of konjaku glucomannan, ethanol 4 ~5 parts, 1~3 part of citric acid, 1~1.5 part of calcium chloride, 1~2 part of lauric monoglyceride, 80~100 parts of distilled water.
The preparation method of the natural long-acting fruit and vegetable fresh-keeping agent, comprises the following steps：
(1) chinese bulbous onion, tealeaves, citric acid are mixed, adds distilled water not have 20~30min of immersion, be put into beater Mashing, 10~20min is heated at 70~80 DEG C, is filtered to get filtrate；
(2) leaf of Herba Apii graveolentis is crushed, is then mixed with ethanol, 40~60min is reacted at 80~100 DEG C, with step Suddenly (1) obtains chinese bulbous onion, tealeaves, the filtrate of citric acid are mixed；
(3) radix scutellariae, mulberries, leaf of Herba Apii graveolentis, kaempferia galanga root, pomelo peel, Fructus Corni, turmeric are added in medicinal herb grinder, powder 200~400 mesh are broken to, adds distilled water not have 30~50min of immersion, is added in decocting for Chinese herbal medicine tank, after boiling with high heat, changes text Fire continues 30~40min of decoction, filters to obtain Chinese medicine extract；
(4) solution made from step (2), step (3) is mixed, adds bamboo extractive, Lotus Leafextract, heating To 80~100 DEG C, it is uniformly mixed, then adds konjaku glucomannan, calcium chloride, lauric monoglyceride, remaining steaming Distilled water, is uniformly mixed, up to the antistaling agent of the present invention.
The present invention is acted synergistically using a variety of antioxidants and antiseptic, and the tealeaves in the present invention has very strong anti-oxidant And antibacterial action；Bamboo-leaves flavones in the bamboo extractive of the present invention have very strong antioxidation；Bamboo extractive at the same time Also there is broad spectrum antibacterial, strong inhibitory action is respectively provided with to bacterium, yeast and mold.In the Lotus Leafextract of the present invention Containing flavonoids, alkaloids and tannin class, therefore there is antioxidation；The apiolin that contains is in the leaf of Herba Apii graveolentis of the present invention A kind of Flavonoid substances, have antioxidation, and apiolin has hypotoxicity, without mutagenesis compared with other Flavonoid substances Feature；Contain Kaempferol in kaempferia galanga root, Kaempferol has the function that anti-oxidant, antibacterial.The radix scutellariae of the present invention contains flavonoid Thing, has stronger inhibitory action to shigella dysenteriae, paratyphosum Bacterium, Escherichia coli, proteus, staphylococcus etc.；In mulberries Containing tannic acid, malic acid, linoleic acid, myristic acid, leukotrienes etc., there is anti-oxidant, antibacterial.Contain in the fruit of medicinal cornel The component such as physiological activity stronger saponin raw sugar, polysaccharide, malic acid, tartaric acid, gallic acid, tannin and vitamin A, C, has Antibacterial and antioxidation.Curcumin in turmeric has resisting pathogenic microbes effect and antioxidation.The shaddock of the present invention The flavones and Flavonoid substances that sub- skin contains are to gram-positive cocci, such as staphylococcus, streptococcus, Diplococcus pneumopniae, anthrax bar Bacterium etc., and gram-Negative bacillus, such as Escherichia coli, shigella dysenteriae, typhoid bacillus, proteus have inhibitory action.This The good synergistic effect that tealeaves, chinese bulbous onion, the citric acid of invention have, chinese bulbous onion can increase the dissolubility of active ingredient in tealeaves；Tea The good synergistic effect that tea polyphenols in leaf have with citric acid, improves oxidation resistance.Therefore cooperateed with and made by above-mentioned raw materials With improving the anti-oxidant and antibacterial effect of antistaling agent.
The present invention konjaku glucomannan be dissolved in water after, formed gelatinous solution, fruits and vegetables after konjaku glucomannan film, The pellicle of one layer of water white transparency is formed on surface, can effectively stop O2Into inside fruit, slow down by fruits and vegetables respiration The CO of generation2It is fresh-keeping so as to effectively have the function that to external diffusion；In addition, the lauric monoglyceride of the present invention is not only Safe and efficient wide-spectrum bactericide, while the hydrophilic radical of lauric monoglyceride and hydrophobic grouping can also be with the phosphorus of cell membrane Lipid bilayer is mutually dissolved, and increases germ membrane passage, antimicrobial component is smoothly entered in pathogen cells, is carried High antibacterial effect.The releasable calcium ion of calcium chloride of the present invention, calcium ion are contacted with germ cell membrane phospholipid bilayer, changed Become permeability of cell membrane, antimicrobial component is smoothly entered in pathogen cells, improve the effect of bactericidal.
Therefore, above-mentioned antioxidant, antiseptic etc. are formed one layer by the present invention by konjaku glucomannan in fruit and vegetable surfaces Relatively compact protective film, completely cuts off most of air, while protection film layer has permeability, water preventing ability, can be to various gases Molecule increases penetration resistance, forms a kind of micro- controlled atmosphere environment, increases the carbon dioxide content in fruits and vegetables tissue, oxygen content Reduce, it is suppressed that the respiratory metabolism of fruits and vegetables.
The growth that can effectively inhibit bacteria of antistaling agent of the present invention, prevents that fruits and vegetables are corrupt, also has fresh-keeping while anti- The effect of oxidation.The present invention is gone out using natural plant component proportioning, nontoxic, safe to use, it is only necessary to pass through clear water Cleaning can remove, noresidue, safe to people and environmental-friendly, not influence the mouthfeel of fruits and vegetables.
Embodiment
The present invention is described in further details with specific embodiment below, but the present invention is not only limited in detail below in fact Apply example.
Embodiment one
Weigh the raw material of following weight proportion：4 parts of chinese bulbous onion, 4 parts of tealeaves, 2 parts of radix scutellariae, 2 parts of mulberries, 8 parts of leaf of Herba Apii graveolentis, kaempferia galanga 2 parts of root, 6 parts of pomelo peel, 4 parts of Fructus Corni, 2 parts of turmeric, 2 parts of bamboo extractive, 2 parts of Lotus Leafextract, konjaku glucomannan 6 Part, 3 parts of ethanol, 0.5 part of calcium chloride, 0.5 part of lauric monoglyceride, 60 parts of distilled water.
Prepare in accordance with the following methods：
(4) chinese bulbous onion, tealeaves, citric acid are mixed, add distilled water not have immersion 30min, be put into beater and be beaten, Filter to get filtrate；
(5) leaf of Herba Apii graveolentis is crushed, is then mixed with ethanol, reacted 50min at 90 DEG C, obtained with step (1) Chinese bulbous onion, tealeaves, the filtrate of citric acid mixed；
(6) radix scutellariae, mulberries, leaf of Herba Apii graveolentis, kaempferia galanga root, pomelo peel, Fructus Corni, turmeric are added in medicinal herb grinder, powder 300 mesh are broken to, add distilled water not have immersion 40min, are added in decocting for Chinese herbal medicine tank, after boiling with high heat, changes slow boiling and continues to decoct 40min is boiled, filters to obtain Chinese medicine extract；
(4) solution made from step (2), step (3) is mixed, adds bamboo extractive, Lotus Leafextract, heating To 80, it is uniformly mixed, then adds konjaku glucomannan, calcium chloride, lauric monoglyceride, remaining distilled water, stir Mix it is uniformly mixed, up to the present invention antistaling agent.
Embodiment two
Weigh the raw material of following weight proportion：6 parts of chinese bulbous onion, 7 parts of tealeaves, 4 parts of radix scutellariae, 4 parts of mulberries, 11 parts of leaf of Herba Apii graveolentis, mountain 4 parts of a kind of apple root, 9 parts of pomelo peel, 7 parts of Fructus Corni, 5 parts of turmeric, 5 parts of bamboo extractive, 5 parts of Lotus Leafextract, konjaku glucomannan 10 parts, 4 parts of ethanol, 1.5 parts of calcium chloride, 1.5 parts of lauric monoglyceride, 90 parts of distilled water.
Preparation method is the same as embodiment one.
Embodiment three
Weigh the raw material of following weight proportion：8 parts of chinese bulbous onion, 10 parts of tealeaves, 6 parts of radix scutellariae, 6 parts of mulberries, 14 parts of leaf of Herba Apii graveolentis, mountain 6 parts of a kind of apple root, 12 parts of pomelo peel, 10 parts of Fructus Corni, 8 parts of turmeric, 8 parts of bamboo extractive, 8 parts of Lotus Leafextract, konjak portuguese gansu polyose 14 parts of sugar, 6 parts of ethanol, 2 parts of calcium chloride, 2.5 parts of lauric monoglyceride, 120 parts of distilled water.
Preparation method is the same as embodiment one.
Embodiment effect：
Take fresh capsicum, tomato, orange, pear, except prevent or cure a disease, part that is blue or green, small and having mechanical damage, ensure fruit Fresh, uniformity, every kind of fruit every group 50.
A groups use the fruit and vegetable fresh-keeping agent in embodiment two to soak fresh-keeping 3min, are subsequently placed at 10 DEG C at dry and preserve；
B groups using without chinese bulbous onion, mulberries, leaf of Herba Apii graveolentis, Fructus Corni, bamboo extractive, Lotus Leafextract, it is other with implementation The identical fruit and vegetable fresh-keeping agent of example 2 soaks fresh-keeping 3min, is subsequently placed at 10 DEG C at dry and preserves；
C groups are fresh-keeping using the antistaling disinfectant immersion of Bing Ze Environmental Protection Technology Co., Ltd of the Shenzhen production of in the market purchase 3min, is subsequently placed at 10 DEG C at dry and preserves；
D groups are blank group, soak fresh-keeping 3min using clear water, are subsequently placed at 10 DEG C at dry and preserve；
Different antistaling agents are as shown in the table to the fresh-keeping effect of capsicum, tomato, orange, pear：
As can be seen from the above table：Antistaling agent and only fresh-keeping with clear water, fruit and vegetable fresh-keeping agent effect of the present invention on relative market Fruit is notable, while chinese bulbous onion, mulberries, leaf of Herba Apii graveolentis, Fructus Corni, bamboo extractive, Lotus Leafextract have significantly guarantor in the present invention Fresh effect.
It the above is only the feature implementation example of the present invention, the scope of the present invention be not limited in any way.It is all to use together The technical solution formed Deng exchange or equivalence replacement, all falls within rights protection scope of the present invention.

Claims (3)

  1. A kind of 1. natural long-acting fruit and vegetable fresh-keeping agent, it is characterised in that：It is prepared from the following raw materials in parts by weight：4~8 parts of chinese bulbous onion, 4~10 parts of tealeaves, 2~6 parts of radix scutellariae, 2~6 parts of mulberries, 8~14 parts of leaf of Herba Apii graveolentis, 2~6 parts of kaempferia galanga root, 6~12 parts of pomelo peel, mountain 4~10 parts of the fruit of medicinal cornel, 2~8 parts of turmeric, 2~8 parts of bamboo extractive, 2~8 parts of Lotus Leafextract, 6~14 parts of konjaku glucomannan, 3~6 parts of ethanol, 0.5~2 part of calcium chloride, 0.5~2.5 part of lauric monoglyceride, 30~60 parts of distilled water.
  2. 2. natural long-acting agent keeping vegetable fresh according to claim 1, it is characterised in that：By the raw material of following parts by weight It is made：5~7 parts of chinese bulbous onion, 6~8 parts of tealeaves, 3~5 parts of radix scutellariae, 3~5 parts of mulberries, 10~12 parts of leaf of Herba Apii graveolentis, 3~5 parts of kaempferia galanga root, 8~10 parts of pomelo peel, 6~8 parts of Fructus Corni, 3~7 parts of turmeric, 3~7 parts of bamboo extractive, 4~6 parts of Lotus Leafextract, konjaku 8~12 parts of Glucomannan, 4~5 parts of ethanol, 1~3 part of citric acid, 1~1.5 part of calcium chloride, 1~2 part of lauric monoglyceride, 40~50 parts of distilled water.
  3. A kind of 3. preparation method of natural long-acting fruit and vegetable fresh-keeping agent, it is characterised in that：Comprise the following steps：
    (1) chinese bulbous onion, tealeaves, citric acid are mixed, add distilled water not have 20~30min of immersion, be put into beater and be beaten, Filter to get filtrate；
    (2) leaf of Herba Apii graveolentis is crushed, is then mixed with ethanol, 40~60min is reacted at 80~100 DEG C, with step (1) Obtained chinese bulbous onion, tealeaves, the filtrate of citric acid are mixed；
    (3) radix scutellariae, mulberries, leaf of Herba Apii graveolentis, kaempferia galanga root, pomelo peel, Fructus Corni, turmeric are added in medicinal herb grinder, are crushed to 200~400 mesh, add distilled water do not had immersion 30~50min, be added in decocting for Chinese herbal medicine tank, after boiling with high heat, change slow boiling after It is continuous to decoct 30~40min, filter to obtain Chinese medicine extract；
    (4) solution made from step (2), step (3) is mixed, adds bamboo extractive, Lotus Leafextract, be heated to 80 ~100 DEG C, it is uniformly mixed, then adds konjaku glucomannan, calcium chloride, lauric monoglyceride, remaining distilled water, It is uniformly mixed, up to the antistaling agent of the present invention.
CN201711294733.0A 2017-12-08 2017-12-08 A kind of natural long-acting fruit and vegetable fresh-keeping agent and preparation method thereof Pending CN107927151A (en)

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Cited By (2)

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Publication number Priority date Publication date Assignee Title
CN108966826A (en) * 2018-07-04 2018-12-11 江苏省农业科学院 A kind of leaf vegetables browning inhibition collecting method and device
CN109090228A (en) * 2018-08-23 2018-12-28 吉林农业科技学院 A method of it is stored for apple fresh-keeping

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CN105594845A (en) * 2015-11-13 2016-05-25 中国热带农业科学院热带作物品种资源研究所 Novel cassava color-protection fresh-keeping agent, and fresh keeping method
CN106720242A (en) * 2016-11-24 2017-05-31 兴业县恩民农业科技有限公司 A kind of antistaling agent of red heart dragon fruit and preparation method thereof
CN107047741A (en) * 2017-03-30 2017-08-18 合肥金同维低温科技有限公司 A kind of fruit antistaling agent and preparation method thereof

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CN103766481A (en) * 2014-01-08 2014-05-07 杨凌农科大无公害农药研究服务中心 Plant-source fresh medlar preservative and preparation method thereof
CN105594845A (en) * 2015-11-13 2016-05-25 中国热带农业科学院热带作物品种资源研究所 Novel cassava color-protection fresh-keeping agent, and fresh keeping method
CN106720242A (en) * 2016-11-24 2017-05-31 兴业县恩民农业科技有限公司 A kind of antistaling agent of red heart dragon fruit and preparation method thereof
CN107047741A (en) * 2017-03-30 2017-08-18 合肥金同维低温科技有限公司 A kind of fruit antistaling agent and preparation method thereof

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108966826A (en) * 2018-07-04 2018-12-11 江苏省农业科学院 A kind of leaf vegetables browning inhibition collecting method and device
CN108966826B (en) * 2018-07-04 2020-06-02 江苏省农业科学院 Leaf vegetable browning inhibition harvesting method and device
CN109090228A (en) * 2018-08-23 2018-12-28 吉林农业科技学院 A method of it is stored for apple fresh-keeping

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Application publication date: 20180420