CN108056159A - A kind of preservation method of longan - Google Patents
A kind of preservation method of longan Download PDFInfo
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- CN108056159A CN108056159A CN201711323681.5A CN201711323681A CN108056159A CN 108056159 A CN108056159 A CN 108056159A CN 201711323681 A CN201711323681 A CN 201711323681A CN 108056159 A CN108056159 A CN 108056159A
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- longan
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- antistaling agent
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- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 91
- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000004321 preservation Methods 0.000 title claims abstract description 20
- 244000139609 Euphoria longan Species 0.000 title 1
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 90
- 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 30
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
- 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 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 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
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 9
- 239000000473 propyl gallate Substances 0.000 claims abstract description 9
- 229940075579 propyl gallate Drugs 0.000 claims abstract description 9
- 235000010388 propyl gallate Nutrition 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
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 8
- 240000001812 Hyssopus officinalis Species 0.000 claims abstract description 8
- 235000010650 Hyssopus officinalis Nutrition 0.000 claims abstract description 8
- 229940046240 glucomannan Drugs 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 239000000284 extract Substances 0.000 claims description 7
- 229920000573 polyethylene Polymers 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- ZRALSGWEFCBTJO-UHFFFAOYSA-N Guanidine Chemical compound NC(N)=N ZRALSGWEFCBTJO-UHFFFAOYSA-N 0.000 claims description 4
- CHJJGSNFBQVOTG-UHFFFAOYSA-N N-methyl-guanidine Natural products CNC(N)=N CHJJGSNFBQVOTG-UHFFFAOYSA-N 0.000 claims description 2
- SWSQBOPZIKWTGO-UHFFFAOYSA-N dimethylaminoamidine Natural products CN(C)C(N)=N SWSQBOPZIKWTGO-UHFFFAOYSA-N 0.000 claims description 2
- UHOPWFKONJYLCF-UHFFFAOYSA-N 2-(2-sulfanylethyl)isoindole-1,3-dione Chemical compound C1=CC=C2C(=O)N(CCS)C(=O)C2=C1 UHOPWFKONJYLCF-UHFFFAOYSA-N 0.000 claims 1
- 239000004698 Polyethylene Substances 0.000 claims 1
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- -1 polyethylene Polymers 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 230000006866 deterioration Effects 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 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
- 229940045110 chitosan Drugs 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 229940081969 saccharomyces cerevisiae Drugs 0.000 description 6
- 235000021049 nutrient content Nutrition 0.000 description 5
- 208000016261 weight loss Diseases 0.000 description 4
- 230000004580 weight loss Effects 0.000 description 4
- 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
- 244000005700 microbiome Species 0.000 description 2
- 208000035404 Autolysis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 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
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000036387 respiratory rate Effects 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23B7/005—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
- A23B7/16—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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to postharvest technology of fruits and vegetables fields, specifically disclose a kind of preservation method of longan.The extending longan shelf life method of the present invention comprises the following steps：(1) fruit is won；(2) it is heat-treated：Longan is handled using hot steam；(3) soak is handled：Longan is handled using the soak being mainly mixed by citric acid and propyl gallate；(4) antistaling agent is handled：Using mainly being handled by 0.5 1.5 parts of 5 10 parts of lotus leaf, 58 parts of Hyssopus officinalis, 48 parts of cloves, 12 parts of lactobacillus plantarum, 0.2 0.5 parts of saccharomyces cerevisiae, 13 parts of Chitosan and Glucomannan through everfermentation, the antistaling agent for extracting, being mixed longan；(5) store.The extending longan shelf life method of the present invention can effectively reduce longan to the sensibility of storage environment, inhibit the oxidation deterioration of longan, effectively maintain the nutritional ingredient of longan, extend the fresh keeping time of longan and of good preservation effect.
Description
【Technical field】
The present invention relates to postharvest technology of fruits and vegetables fields, and in particular to a kind of preservation method of longan.
【Background technology】
Longan is a kind of important subtropical zone famous and high-quality fruit of southern china, is mainly distributed on Fujian, Guangxi, Guangdong, Hainan
With the provinces such as Taiwan.High temperature season of the longan maturity period in the 7-9 months, since its fruit water content and sugar content are high, respiration is prosperous
It contains, the nutriment of storage consumes soon, and moisture evaporation is big, therefore easily causes kernel of peel volume, pulp autolysis and fruit rotten
It is rotten to wait quality deteriorations.In addition, hot and humid condition is mushrooming out for longan fruit surface pathogen bacterium, fruit easily rots to become
Matter.Therefore longan is extremely not shelf-stable, rots completely within one week in storage in room temperature, shelf-life end seriously constrains longan
Long range transportation and sales are unfavorable for the development of longan industry.
Therefore, the control of longan Post-harvest quality deterioration becomes the upper urgent problem to be solved of extending longan shelf life transport.
【The content of the invention】
The goal of the invention of the present invention is：In view of the above problems, a kind of preservation method of longan is provided.The present invention
Extending longan shelf life method can effectively reduce longan to the sensibility of storage environment, inhibit the oxidation deterioration of longan, effectively maintain
The nutritional ingredient of longan extends the fresh keeping time of longan 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 longan, comprises the following steps：
(1) fruit is won：Win fresh, 8 ripe and no disease and pests harm, undamaged longans；
(2) it is heat-treated：After the processing for carrying out 8-12s to longan using hot steam, cold wind drying；
(3) soak is handled：Longan after heat treatment is placed in soak and impregnates 12-15min, cold wind drying；It is described
Soak is mainly mixed by citric acid and propyl gallate, concentration 1.2-1.8mol/L；
(4) antistaling agent is handled：It is uniformly sprayed using antistaling agent behind longan surface, cold wind dries；The antistaling agent is pressed
Parts by weight meter, mainly by 5-10 parts of lotus leaf, 5-8 parts of Hyssopus officinalis, 4-8 parts of cloves, 1-2 parts of lactobacillus plantarum, saccharomyces cerevisiae 0.2-
0.5-1.5 parts of 0.5 part, 1-3 parts of Chitosan and Glucomannan through everfermentation, extract, be mixed；
(5) store：By antistaling agent, treated that longan is placed in polythene film bag packs, and 30-35/bag, puts
It is stored at 5-8 DEG C of temperature and the humidity of 70-75%, you can.
Further, in step (2), (3) and (4), the temperature of the cold wind is 7-9 DEG C.
Further, in step (3), the temperature of the soak is 32-35 DEG C.
Further, in step (3), the weight ratio of the citric acid and propyl gallate is 12-15：0.7-1.2.
Further, in step (4), the antistaling agent by weight, mainly by 8 parts of lotus leaf, 6 parts of Hyssopus officinalis,
1.2 parts of 6 parts of cloves, 1.4 parts of lactobacillus plantarum, 0.4 part of saccharomyces cerevisiae, 2 parts of Chitosan and Glucomannan through everfermentation,
It extracts, be mixed.
Further, in step (5), the thickness of the polythene film bag is 0.02-0.023mm.
In conclusion by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
The extending longan shelf life method of the present invention has successively carried out longan heat treatment, soak processing and antistaling agent processing, with
The effect of be combineding with each other of upper processing method effectively reduces the respiratory intensity of longan, inhibits microorganism to the intrusion of longan and climing
Prolong, reduce longan to the sensibility of storage environment, the oxidation deterioration of inhibition longan, effectively maintain the nutritional ingredient of longan, prolong
The fresh keeping time of longan and of good preservation effect is grown.Wherein, longan 8-12s is handled using hot steam, has effectively been passivated longan
Enzymatic activity simultaneously plays bactericidal effect, and PPO inactivation rates are up to 38%；Using the soak being mixed by citric acid and propyl gallate
It is handled, compared with only being handled by citric acid or propyl gallate, the inhibitory action of longan respiratory rate is enhanced
6.8-7.9% effectively maintains the nutritional ingredient of longan, improves the preservation quality of longan；Using mainly fragrant by lotus leaf, god
Grass, cloves, lactobacillus plantarum, saccharomyces cerevisiae, Chitosan and Glucomannan are through everfermentation, the guarantor for extracting and being mixed
Fresh dose carries out spray treatment to longan, and layer protecting film is formd on longan surface, effectively inhibits entering for oxygen and microorganism
It invades, maintains the nutritional ingredient of longan, further improve the fresh-keeping quality of longan.
【Specific embodiment】
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of preservation method of longan, comprises the following steps：
(1) fruit is won：Win fresh, 8 ripe and no disease and pests harm, undamaged longans；
(2) it is heat-treated：After the processing for carrying out 8s to longan using hot steam, dried up with 7 DEG C of cold wind；
(3) soak is handled：Longan after heat treatment is placed in the soak that temperature is 32-35 DEG C and impregnates 12min, is used
7 DEG C of cold wind drying；The soak is mainly 12 by weight ratio：0.7 citric acid and propyl gallate is mixed, concentration
For 1.2mol/L；
(4) antistaling agent is handled：It is uniformly sprayed behind longan surface using antistaling agent, is dried with 7 DEG C of cold wind；The guarantor
Fresh dose by weight, mainly by 5 parts of lotus leaf, 5 parts of Hyssopus officinalis, 4 parts of cloves, 1 part of lactobacillus plantarum, saccharomyces cerevisiae 0.2, guanidine second
Sour chitosan 1 and Glucomannan 0.5 through everfermentation, extract, be mixed；
(5) store：By antistaling agent, treated that longan is placed in that thickness is to be packed in the polythene film bag of 0.02mm,
30/bag are placed under 5 DEG C of temperature and 70% humidity and are stored, you can.
Embodiment 2
A kind of preservation method of longan, comprises the following steps：
(1) fruit is won：Win fresh, 8 ripe and no disease and pests harm, undamaged longans；
(2) it is heat-treated：After the processing for carrying out 10s to longan using hot steam, dried up with 8 DEG C of cold wind；
(3) soak is handled：Longan after heat treatment is placed in the soak that temperature is 33 DEG C and impregnates 14min, with 89
DEG C cold wind drying；The soak is mainly 13 by weight ratio：1 citric acid and propyl gallate is mixed, and concentration is
1.5mol/L；
(4) antistaling agent is handled：It is uniformly sprayed behind longan surface using antistaling agent, is dried with 8 DEG C of cold wind；Mainly by
8 parts of lotus leaf, 6 parts of Hyssopus officinalis, 6 parts of cloves, 1.4 parts of lactobacillus plantarum, 0.4 part of saccharomyces cerevisiae, 2 parts of Chitosan and Portugal are sweet
1.2 parts of glycan through everfermentation, extract, be mixed；
(5) store：Bag will be sealed in polythene film bag that antistaling agent treated longan is placed in thickness is 0.021mm
Dress, 33/bag are placed under 7 DEG C of temperature and 73% humidity and are stored, you can.
Embodiment 3
A kind of preservation method of longan, comprises the following steps：
(1) fruit is won：Win fresh, 8 ripe and no disease and pests harm, undamaged longans；
(2) it is heat-treated：After the processing for carrying out 12s to longan using hot steam, dried up with 9 DEG C of cold wind；
(3) soak is handled：Longan after heat treatment is placed in the soak that temperature is 35 DEG C and impregnates 15min, with 9 DEG C
Cold wind drying；The soak is mainly 15 by weight ratio：1.2 citric acid and propyl gallate is mixed, and concentration is
1.8mol/L；
(4) antistaling agent is handled：It is uniformly sprayed behind longan surface using antistaling agent, is dried with 9 DEG C of cold wind；The guarantor
Fresh dose is by weight, mainly by 10 parts of lotus leaf, 8 parts of Hyssopus officinalis, 8 parts of cloves, 2 parts of lactobacillus plantarum, 0.5 part of saccharomyces cerevisiae,
1.5 parts of 3 parts of Chitosan and Glucomannan through everfermentation, extract, be mixed；
(5) store：Bag will be sealed in polythene film bag that antistaling agent treated longan is placed in thickness is 0.023mm
Dress, 35/bag are placed under 8 DEG C of temperature and 75% humidity and are stored, you can.
Compliance test result：Using the obtained longan of the above embodiment of the present invention 1-3 processing as experimental group 1-3；With merely through
The longan 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
Longan as a comparison case 2；With the longan 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 nutrient content after above-mentioned each group longan storage 60d (after measuring each group Longan Storage 10d and 60d respectively
Nutrient content), as a result see Tables 1 and 2 respectively：
The healthy fruit and weight-loss ratio of 1 each group longan of table
| Group | Experimental group 1 | Experimental group 2 | Experimental group 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Healthy fruit (%) | 98.5 | 99.3 | 98.2 | 43.3 | 53.6 | 89.4 |
| Weight-loss ratio (%) | 2.18 | 2.05 | 2.31 | 5.87 | 5.12 | 2.62 |
As shown in Table 1, after storing 60d, the healthy fruit of the longan of experimental group 1-3 is above comparative example 1-3, and weight-loss ratio is equal
It less than comparative example 1-3, thus can be explained, each step of extending longan shelf life method of the present invention combines, and can effectively delay the change of longan
The matter time, and fresh-keeping effect is preferable.
The nutrient content of 2 each group longan of table
As shown in Table 2, the longan pulp of experimental group 1-3 and the nutrient content of pericarp are respectively provided with preferable holding effect,
Better than comparative example 1-3, illustrate that each step of preservation method of the present invention combines, can effectively reduce the loss of each nutrient content
Rate, and the exterior quality of pericarp also has preferable holding effect, and then effectively improve the fresh-keeping effect of longan.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal variation or modification change completed under the technical spirit suggested by all present invention, should all belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of preservation method of longan, which is characterized in that comprise the following steps：
(1) fruit is won：Win fresh, 8 ripe and no disease and pests harm, undamaged longans；
(2) it is heat-treated：After the processing for carrying out 8-12s to longan using hot steam, cold wind drying；
(3) soak is handled：Longan after heat treatment is placed in soak and impregnates 12-15min, cold wind drying；The immersion
Liquid is mainly mixed by citric acid and propyl gallate, concentration 1.2-1.8mol/L；
(4) antistaling agent is handled：It is uniformly sprayed using antistaling agent behind longan surface, cold wind dries；The antistaling agent is by weight
Part meter, mainly by 5-10 parts of lotus leaf, 5-8 parts of Hyssopus officinalis, 4-8 parts of cloves, 1-2 parts of lactobacillus plantarum, saccharomyces cerevisiae 0.2-0.5
Part, 0.5-1.5 parts of 1-3 parts of Chitosan and Glucomannan through everfermentation, extract, be mixed；
(5) store：By antistaling agent, treated that longan is placed in polythene film bag packs, and 30-35/bag, is placed in 5-8
DEG C temperature and 70-75% humidity under stored, you can.
2. a kind of preservation method of longan according to claim 1, which is characterized in that described in step (2), (3) and (4)
The temperature of cold wind is 7-9 DEG C.
3. a kind of preservation method of longan according to claim 1, which is characterized in that in step (3), the temperature of the soak
It spends for 32-35 DEG C.
4. a kind of preservation method of longan according to claim 1, which is characterized in that in step (3), the citric acid and Gallate
The weight ratio of propyl propionate is 12-15：0.7-1.2.
5. a kind of preservation method of longan according to claim 1, which is characterized in that in step (4), the antistaling agent
By weight, mainly by 8 parts of lotus leaf, 6 parts of Hyssopus officinalis, 6 parts of cloves, 1.4 parts of lactobacillus plantarum, 0.4 part of saccharomyces cerevisiae, guanidine second
1.2 parts of 2 parts of sour chitosan and Glucomannan through everfermentation, extract, be mixed.
6. a kind of preservation method of longan according to claim 1, which is characterized in that in step (5), the polyethylene film
The thickness of bag is 0.02-0.023mm.
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| CN201711323681.5A CN108056159A (en) | 2017-12-13 | 2017-12-13 | A kind of preservation method of longan |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711323681.5A CN108056159A (en) | 2017-12-13 | 2017-12-13 | A kind of preservation method of longan |
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| CN107279271A (en) * | 2017-07-10 | 2017-10-24 | 桂林融通科技有限公司 | It is exclusively used in the preparation method of mango preservative |
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