CN107927153A - The method of lichee fresh-keeping - Google Patents
The method of lichee fresh-keeping Download PDFInfo
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- CN107927153A CN107927153A CN201711360192.7A CN201711360192A CN107927153A CN 107927153 A CN107927153 A CN 107927153A CN 201711360192 A CN201711360192 A CN 201711360192A CN 107927153 A CN107927153 A CN 107927153A
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- parts
- fresh
- keeping
- lichee
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Classifications
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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
Abstract
The invention belongs to fruit freshness preserving technical field, more particularly to a kind of method of lichee fresh-keeping, including following preparation process：After fresh lichee is put into 3 6min of fresh-keeping liquid immersion, 3 6s are handled in the ultrasonic wave that frequency is 20 30kHZ, are pulled out, moisture are dried up at 20 25 DEG C.It is fresh-keeping to lichee progress by the method for the present invention, the mouthfeel and appearance of lichee are not influenced, and after this method is handled, color is vivider, and can be fresh-keeping at normal temperatures, it is environmentally protective.
Description
Technical field
The invention belongs to fruit freshness preserving technical field, more particularly to a kind of method of lichee fresh-keeping.
Background technology
Lichee (scientific name：Litchi chinensis Sonn.) Sapindaceae, lichee category aiphyllium is about 10 meters high.Fruit
Skin has fish-scale shape projection, scarlet, purplish red.Maturation is up to cerise；Seed is all wrapped up by meat aril.Spring at florescence, fruit
Summer phase.Translucent congealed fat shape when pulp production is fresh, savory U.S., but not storage endurance.It is distributed in the west and south, south and the southeast of China
Portion, Guangdong and south Fujian cultivation are most contained.Also there is cultivation in the Asia southeast, and there is the record introduced a fine variety in Africa, America and Oceania.Litchi
Branch is together known as " four big fruit of the southern part of the country " with banana, pineapple, longan.
It is lichee tastes sweet, acid, warm-natured, enter the heart, spleen, Liver Channel；Hiccup can be stopped, only diarrhea, is intractable hiccup and diarrhea before dawn person
Diet good food, while have cerebrum tonifying body-building, whet the appetite beneficial spleen, there is the effect of promoting appetite.Lichee is full of nutrition, containing glucose, sugarcane
Sugar, protein, fat and vitamin A, B, C etc., and containing various nutrients such as folic acid, arginine, tryptophans, to health
It is highly beneficial.The effect of lichee promotes the production of body fluid with invigorating the spleen, regulating qi-flowing for relieving pain, suitable in poor health, body fluid deficiency after being ill, stomach cold pain
Bitterly, the disease such as hernia pain.Modern study finds that the effect of the nutritious brain cell of lichee, can improve the disease such as insomnia, forgetful, dreaminess,
And skin metabolism can be promoted, slow down aging.However, the people of excessive edible lichee or some special constitutions eats lichee,
Accident may occur.Because of property heat, more foods are easily got angry.
But lichee is most to be difficult to one of fruit of fresh-retaining preserving, after picking quickly (2-3 days) just occur brown stain, qualitative change and
Corruption becomes, wherein prevent that pericarp browning from being the difficulty in difficulty, and the key point of lichee fresh-keeping storage.Current commonly used sulphuring treatment
For method scale Preservation of Litchi chinensis Fruits to prevent lichee pericarp brown stain, more common sulfur treatment methods are sulfur dioxide fumigations, will
The cubicle or a closed big jar of one sealing are as between stifling, and fully burn Cosan, or with being mounted in high pressure steel
High-pressure liquid sulfur dioxide time controlled released sulfur dioxide gas in bottle fumigates lichee between fumigating.Sulfur dioxide during due to fumigating
Gas concentration is higher, and stifling lichee is short, its red peel can be made within 20-30 minutes to take off into yellow green, but so smoked
Steam, the bad control of concentration of SO 2 gas.The method plays Preservation of Litchi chinensis Fruits fresh-keeping and corrosion-resistant double action, such through sulphur
Processing, brown stain will not occur for lichee pericarp, after blowing is handled its fruit colour part recover red but become it is matt or by
Bleaching, pulp colour become mute white by original crystal clear, some can also carry sulphur taste for flavor souring, and fruit structure is broken
It is bad, it is easily rupturable, seriously there are sulphur residual, surrounding environment is destroyed, can also etching apparatus material.In addition, also useful sulfur dioxide is released
Put agent and slowly discharge sulfur dioxide gas and fumigate litchi fruits, since the packaging bag transparent performance of use is poor, refrigerating equipment is matched somebody with somebody
The reasons such as imperfection are covered, fresh-keeping effect is very undesirable, and inevitably litchi fruits are damaged.
Except lichee is carried out with sulfur dioxide fumigation it is fresh-keeping in addition to, in the prior art, also using substantial amounts of chemical substance
As fresh-keeping liquid, lichee is soaked to reach fresh-keeping purpose.Chinese invention patent such as Application No. 201110229062.6 discloses
A kind of preservation method of lichee fresh fruit, the preservation method include successively passing through the litchi fruits of 8-9 maturation precooling,
The immersion of acidified calcium sulfate solution, dry with packing processes after 0-5 DEG C of storage.The acidified calcium sulfate solution wherein used is regardless of right
Human body either water quality is all somewhat harmful, and such method also needs to cryopreservation, does not reach fresh-keeping under room temperature, energy consumption
Greatly.
The content of the invention
The technical problems to be solved by the invention are to provide the method for lichee fresh-keeping, and lichee is protected by this method
It is fresh, the mouthfeel and appearance of lichee are not influenced, and after this method is handled, color is vivider, and can be fresh-keeping at normal temperatures, it is green
Colour circle is protected.
To achieve the above object, the present invention adopts the following technical scheme that：
The method that the present invention provides lichee fresh-keeping, including following preparation process：Fresh lichee is put into fresh-keeping liquid immersion 3-
After 6min, 3-6s is handled in the ultrasonic wave that frequency is 20-30kHZ, is pulled out, moisture is dried up at 20-25 DEG C.
Fresh-keeping liquid of the present invention, is made of the raw material of following parts by weight：80-100 parts of herb liquid, carboxymethyl cellulose
0.02-0.2 parts of sodium；
Herb liquid of the present invention, is made of the raw material of following parts by weight：30-50 parts of oldenlandia diffusa, eclipta 20-
40 parts, 15-25 parts of dodder laurel, 3-8 parts of lophatherum gracile.
Preferably, fresh-keeping liquid of the present invention, is made of the raw material of following parts by weight：90 parts of herb liquid, carboxymethyl are fine
Plain 0.11 part of the sodium of dimension.
Preferably, herb liquid of the present invention, is made of the raw material of following parts by weight：35-45 parts of oldenlandia diffusa, ink
Non-irrigated lotus 25-35 parts, 18-22 parts of dodder laurel, 4-6 parts of lophatherum gracile.
It is highly preferred that herb liquid of the present invention, is made of the raw material of following parts by weight：40 parts of oldenlandia diffusa, ink
Non-irrigated 30 parts of lotus, 20 parts of dodder laurel, 5 parts of lophatherum gracile.
Preferably, the preparation method of herb liquid of the present invention is：Whole raw materials are uniformly mixed, are crushed to 50-100
Mesh, adds the water of whole 20-30 times of raw material weights, soaks 15-30min, boil, keep fluidized state 6-10min, be cooled to room
Temperature, filtering, activated carbon secondary filter, you can.
In the herb liquid raw material of the present invention：
Oldenlandia diffusa, the herb of madder wort oldenlandia diffusa Oldenlandia diffusa (Willd) Roxb..
It is cool in nature, mildly bitter flavor, micro-sweet.Return stomach, large intestine channel, small intestinl channel.Heat-clearing, dampness removing, removing toxic substances, anticancer.Belong to clear in antipyretic subordinate
It is pyrolyzed poison (one says to be antineoplastic).34 kinds of compounds are extracted to obtain in volatile oil, wherein most importantly 4-Vinyl phenol,
To vinyl guaiacol and linalool.It is another to fear quinone, woodruff thuja acid, Chinese Fevervine Herb time containing 2- methyl -3- hydroxyl -4- methoxyl groups
The components such as glycosides.Strengthen immune function；There is antibacterial action, it is antitumor；It is in significant inhibitory action to isolated rabbit intestines heavy dose, and can
Or inhibitory action excited to intestines caused by anti-acetylcholine or adrenaline.Strengthen adrenal cortex function.
Eclipta, the dry aerial parts of feverfew Eclipta prostrata Eclipta prostrata L..It is cold in nature, it is sweet in flavor, sour.Return
Kidney channel, Liver Channel.It is nourishing liver and kidney, cooling blood and hemostasis.Belong to the blood-cooling hemostatic of hemostatic subordinate classification.Herb contains saponin 1.32%, cigarette
Alkali about 0.08%, tannin, vitamin A, ecliptine, a variety of thiophene compounds, leaf contain 2- (diacetylene base) -5- (ethylene acetylene base)
Thiophene, wedelolactone, demethylwedelolactone, demethylwedelolactone -7- glycosides, aerial part petroleum ether carry
Part is taken to contain stigmasterol, phytosterol A and β-botany bar gum；Still-the 7-0- containing cyanidenon glycosides, plant in ethanol extract
Sterol A glycosides and a kind of triterpenic acid glycoside.Grown with inhibiting bacteria；There is obvious protection to make to liver function
With；Strengthen body's immunity；There is obvious antimutagenesis；There is hemostasis, improve systema cariovasculare functional；To food
109 cell of pipe cancer has moderate lethal effect；In addition, there is obvious analgesic activity to mouse, carbon tetrachloride can obviously reduce
The increase of the hexobarbital sleeping time of induction and the increase of Zoxazolamine paralysis time.
Dodder laurel, the herb of canella dodder laurel CassythailiformisL..It is cool in nature, it is lightly seasoned.Channel tropism without.Heat-clearing
Dampness removing, removing pattogenic heat from the blood and toxic material from the body.Belong to the heat-clearing and detoxifying drug of antipyretic subordinate classification.Cassyfiline, unrooted are isolated from ethanol extract
If rattan determines alkali, dodder laurel end fourth, dodder laurel Mo Liding, actinodaphnine, bay real alkali and dulcitol, tannin etc..
Lophatherum gracile, the cauline leaf of grass henon bamboo leaf Lophatherum gracite Brongn..It is cold in nature, sweet in flavor,
It is light.Thoughts of returning home warp, stomach, small intestinl channel.Containing triterpenes and steroid substancess arundoin, Cylindrin, freidelin, cupreol, stigmasterol,
Campesterol, taraxasterol etc..Prove that lophatherum gracile has refrigeration function by the experiment of rabbit and cat.Diuresis is not strong, but
The content of urine chloride can substantially be increased.Play the role of raising blood glucose.Bacteriostatic test shows that water decoction is to Staphylococcus aureus
Bacterium has certain bacteriostasis.
Compared with prior art, the beneficial effects of the present invention are：
It is fresh-keeping to lichee progress by the method for the present invention, the mouthfeel and appearance of lichee are not influenced, and are handled by this method
Afterwards, color is vivider, can be fresh-keeping at normal temperatures, environmentally protective, and the lichee after being handled by the method for the present invention can be 25
At DEG C, preservation will not change colour spoiled for 18-23 days.
Embodiment
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
The method of lichee fresh-keeping, including following preparation process：After fresh lichee is put into fresh-keeping liquid immersion 3min, in frequency
To handle 4s in the ultrasonic wave of 20kHZ, pull out, at 20 DEG C of drying moisture, 25 DEG C, during placing 18 days, lichee face
Color is vivid, the fresh succulence of pulp, bright, high resilience.
Above-mentioned fresh-keeping liquid, is made of the raw material of following parts by weight：100 parts of herb liquid, 0.02 part of sodium carboxymethylcellulose.
Above-mentioned herb liquid, is made of the raw material of following parts by weight：50 parts of oldenlandia diffusa, 20 parts of eclipta, dodder laurel
25 parts, 3 parts of lophatherum gracile.
The preparation method of above-mentioned herb liquid is：Whole raw materials are uniformly mixed, are crushed to 100 mesh, add whole raw material weights
The water of 30 times of amount, soaks 15min, boils, and keeps fluidized state 6min, is cooled to room temperature, and filters, activated carbon secondary filter, i.e.,
Can.
Embodiment 2
The method of lichee fresh-keeping, including following preparation process：After fresh lichee is put into fresh-keeping liquid immersion 4min, in frequency
To handle 6s in the ultrasonic wave of 22kHZ, pull out, at 25 DEG C of drying moisture, 25 DEG C, during placing 20 days, lichee face
Color is vivid, the fresh succulence of pulp, bright, high resilience.
Above-mentioned fresh-keeping liquid, is made of the raw material of following parts by weight：95 parts of herb liquid, 0.06 part of sodium carboxymethylcellulose.
Above-mentioned herb liquid, is made of the raw material of following parts by weight：45 parts of oldenlandia diffusa, 25 parts of eclipta, dodder laurel
22 parts, 4 parts of lophatherum gracile.
The preparation method of above-mentioned herb liquid is：Whole raw materials are uniformly mixed, are crushed to 90 mesh, add whole raw material weights
28 times of water, soaks 30min, boils, and keeps fluidized state 7min, is cooled to room temperature, and filters, activated carbon secondary filter, you can.
Embodiment 3
The method of lichee fresh-keeping, including following preparation process：After fresh lichee is put into fresh-keeping liquid immersion 5min, in frequency
To handle 5s in the ultrasonic wave of 25kHZ, pull out, at 20 DEG C of drying moisture, 25 DEG C, during placing 23 days, lichee face
Color is vivid, the fresh succulence of pulp, bright, high resilience.
Above-mentioned fresh-keeping liquid, is made of the raw material of following parts by weight：90 parts of herb liquid, 0.11 part of sodium carboxymethylcellulose.
Above-mentioned herb liquid, is made of the raw material of following parts by weight：40 parts of oldenlandia diffusa, 30 parts of eclipta, dodder laurel
20 parts, 5 parts of lophatherum gracile.
The preparation method of above-mentioned herb liquid is：Whole raw materials are uniformly mixed, are crushed to 80 mesh, add whole raw material weights
25 times of water, soaks 25min, boils, and keeps fluidized state 8min, is cooled to room temperature, and filters, activated carbon secondary filter, you can.
Embodiment 4
The method of lichee fresh-keeping, including following preparation process：After fresh lichee is put into fresh-keeping liquid immersion 6min, in frequency
To handle 4s in the ultrasonic wave of 28kHZ, pull out, at 25 DEG C of drying moisture, 25 DEG C, during placing 18 days, lichee face
Color is vivid, the fresh succulence of pulp, bright, high resilience.
Above-mentioned fresh-keeping liquid, is made of the raw material of following parts by weight：85 parts of herb liquid, 0.15 part of sodium carboxymethylcellulose.
Above-mentioned herb liquid, is made of the raw material of following parts by weight：35 parts of oldenlandia diffusa, 35 parts of eclipta, dodder laurel
18 parts, 6 parts of lophatherum gracile.
The preparation method of above-mentioned herb liquid is：Whole raw materials are uniformly mixed, are crushed to 60 mesh, add whole raw material weights
22 times of water, soaks 20min, boils, and keeps fluidized state 9min, is cooled to room temperature, and filters, activated carbon secondary filter, you can.
Embodiment 5
The method of lichee fresh-keeping, including following preparation process：After fresh lichee is put into fresh-keeping liquid immersion 3min, in frequency
To handle 3s in the ultrasonic wave of 30kHZ, pull out, at 20 DEG C of drying moisture, 25 DEG C, during placing 21 days, lichee face
Color is vivid, the fresh succulence of pulp, bright, high resilience.
Above-mentioned fresh-keeping liquid, is made of the raw material of following parts by weight：80 parts of herb liquid, 0.2 part of sodium carboxymethylcellulose.
Above-mentioned herb liquid, is made of the raw material of following parts by weight：30 parts of oldenlandia diffusa, 40 parts of eclipta, dodder laurel
15 parts, 8 parts of lophatherum gracile.
The preparation method of above-mentioned herb liquid is：Whole raw materials are uniformly mixed, are crushed to 50 mesh, add whole raw material weights
20 times of water, soaks 15min, boils, and keeps fluidized state 10min, is cooled to room temperature, and filters, activated carbon secondary filter, i.e.,
Can.
Documents 1
The method of lichee fresh-keeping, including following preparation process：After fresh lichee is put into fresh-keeping liquid immersion 5min, pull out,
At 20 DEG C of drying moisture, 25 DEG C, after placing 8 days, there is brown stain in lichee epidermis, and the outflow of pulp moisture, pulp is nonelastic.
Above-mentioned fresh-keeping liquid, is made of the raw material of following parts by weight：90 parts of herb liquid, 0.11 part of sodium carboxymethylcellulose.
Above-mentioned herb liquid, is made of the raw material of following parts by weight：40 parts of oldenlandia diffusa, 30 parts of eclipta, dodder laurel
20 parts, 5 parts of lophatherum gracile.
The preparation method of above-mentioned herb liquid is：Whole raw materials are uniformly mixed, are crushed to 80 mesh, add whole raw material weights
25 times of water, soaks 25min, boils, and keeps fluidized state 8min, is cooled to room temperature, and filters, activated carbon secondary filter, you can.
Test example 1：It is variable to control different fresh-keeping liquid proportionals, and other parameters obtain different fresh-keeping liquids with embodiment 3
Influence of the ratio to lichee fresh-keeping, concrete outcome are shown in Table 1.
Influence of the different fresh-keeping liquid proportional of table 1 to lichee fresh-keeping
Test example 2：It is variable to control different Chinese medicine liquid proportionals, and other parameters obtain different herb liquids with embodiment 3
Influence of the ratio to lichee fresh-keeping, concrete outcome are shown in Table 2.
Influence of the different Chinese medicine liquid proportional of table 2 to lichee fresh-keeping
Claims (5)
1. the method for lichee fresh-keeping, it is characterised in that including following preparation process：Fresh lichee is put into fresh-keeping liquid immersion 3-
After 6min, 3-6s is handled in the ultrasonic wave that frequency is 20-30kHZ, is pulled out, moisture is dried up at 20-25 DEG C；
The fresh-keeping liquid, is made of the raw material of following parts by weight：80-100 parts of herb liquid, sodium carboxymethylcellulose 0.02-0.2
Part；
The herb liquid, is made of the raw material of following parts by weight：30-50 parts of oldenlandia diffusa, 20-40 parts of eclipta, unrooted
15-25 parts of rattan, 3-8 parts of lophatherum gracile.
2. the method for lichee fresh-keeping according to claim 1, it is characterised in that：The fresh-keeping liquid, by following parts by weight
Raw material be made：90 parts of herb liquid, 0.11 part of sodium carboxymethylcellulose.
3. the method for lichee fresh-keeping according to claim 1, it is characterised in that：The herb liquid, by following parts by weight
Raw material be made：35-45 parts of oldenlandia diffusa, 25-35 parts of eclipta, 18-22 parts of dodder laurel, 4-6 parts of lophatherum gracile.
4. the method for lichee fresh-keeping according to claim 3, it is characterised in that：The herb liquid, by following parts by weight
Raw material be made：40 parts of oldenlandia diffusa, 30 parts of eclipta, 20 parts of dodder laurel, 5 parts of lophatherum gracile.
5. the method for the lichee fresh-keeping according to claim 1-4 any one, it is characterised in that：The preparation of the herb liquid
Method is：Whole raw materials are uniformly mixed, are crushed to 50-100 mesh, the water of whole 20-30 times of raw material weights is added, soaks 15-
30min, boils, and keeps fluidized state 6-10min, is cooled to room temperature, and filters, activated carbon secondary filter, you can.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349338A (en) * | 2018-09-21 | 2019-02-19 | 龙胜县隆升农业有限公司 | The nuisanceless fresh-keeping and storing method of Kiwi berry |
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| CN105994598A (en) * | 2016-05-13 | 2016-10-12 | 黄少伟 | Litchi preservative, preparation method and use method |
| CN106578015A (en) * | 2016-11-30 | 2017-04-26 | 广西大学 | Efficient litchi fresh keeping agent and preparation and using methods thereof |
| CN106912589A (en) * | 2017-03-29 | 2017-07-04 | 桂林实力科技有限公司 | The preservation method of Momordica grosvenori |
| CN107251941A (en) * | 2017-07-10 | 2017-10-17 | 桂林融通科技有限公司 | A kind of preparation method of antistaling agent for litchi |
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2017
- 2017-12-15 CN CN201711360192.7A patent/CN107927153A/en active Pending
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| CN105994598A (en) * | 2016-05-13 | 2016-10-12 | 黄少伟 | Litchi preservative, preparation method and use method |
| CN106578015A (en) * | 2016-11-30 | 2017-04-26 | 广西大学 | Efficient litchi fresh keeping agent and preparation and using methods thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109349338A (en) * | 2018-09-21 | 2019-02-19 | 龙胜县隆升农业有限公司 | The nuisanceless fresh-keeping and storing method of Kiwi berry |
| CN109349338B (en) * | 2018-09-21 | 2021-12-10 | 龙胜县隆升农业有限公司 | Pollution-free fresh-keeping storage method for kiwi fruits |
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