CN108522648B - Fresh-keeping storage method of navel oranges - Google Patents
Fresh-keeping storage method of navel oranges Download PDFInfo
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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
- A23B7/16—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
Abstract
The invention discloses a fresh-keeping storage method of navel oranges, and belongs to the technical field of fruit fresh keeping. The fresh-keeping storage method of the navel oranges comprises the following steps: (1) selecting navel oranges with bright color, uniform shape and size, sufficient water and no fruit diseases and damages; (2) placing the sorted navel oranges in rinsing liquid for cleaning, and precooling in a refrigeration house; (3) soaking navel oranges in a preservative, wherein the preservative is formed by mixing a Chinese herbal medicine extracting solution and a natural preservative; (4) placing navel orange in a shady and cool ventilated place, and then treating in a vacuum degasser; (5) covering the navel orange with a foamed polyethylene net sleeve, and boxing; (6) and (5) placing the packaged navel oranges into a storehouse for storage. The navel orange is soaked in the preservative prepared by mixing the Chinese herbal medicine extract and the natural preservative, so that the navel orange preservative has a better preservation effect, has the advantages of no chemical toxicity, no residue, no side effect and the like when being used for preserving the navel orange, and is suitable for popularization.
Description
Technical Field
The invention relates to the technical field of fruit preservation, in particular to a fresh-keeping storage method of navel oranges.
Background
With the development of production and the improvement of living standard, the sales range of fruits is expanded, and the preservation, storage and transportation of the picked fruits become an important link for ensuring the development of fruit production. Navel orange is the main fruit in Guangxi Guilin city, and is popular with people because of its rich nutrition and a large amount of vitamin C and beta-carotene. For a long time, people mainly adopt a chemical method or a physical method to preserve and store navel oranges, although the preservation effect is good, the medicine residue of the navel oranges has adverse effect on the health of human bodies. Therefore, the research and development of a safe, efficient and natural fruit preservation method has a profound significance. The Chinese herbal medicine preservative and fresh-keeping technology has the advantages of no chemical toxicity, no residue, no side effect and the like, and has rich Chinese herbal medicine plant resources, so that the prospect of preserving and fresh-keeping fruits by utilizing natural Chinese herbal medicine extracts is considerable.
Disclosure of Invention
The invention aims to: in order to solve the problems, the navel orange is soaked in the preservative formed by mixing the Chinese herbal medicine extracting solution and the natural preservative, so that the navel orange preservation method has a better preservation effect, has the advantages of no chemical toxicity, no residue, no side effect and the like when the Chinese herbal medicine extracting solution is used for preserving the navel orange, and is suitable for popularization.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a fresh-keeping storage method of navel oranges comprises the following steps:
(1) selecting eight to nine ripe navel oranges with hard fruits for picking, and sorting the navel oranges with bright color, uniform shape and size, sufficient water and no fruit diseases and damages;
(2) cleaning the navel oranges selected in the step (1) in rinsing liquid at the temperature of 3-10 ℃, and then pre-cooling the cleaned navel oranges in a refrigeration house at the temperature of 2-4 ℃ for 18-24 hours;
(3) soaking the navel orange pre-cooled in the step (2) in a preservative at the temperature of 5-10 ℃ for 2-4min, wherein the preservative is formed by mixing a Chinese herbal medicine extracting solution and a natural preservative, and the weight ratio of the Chinese herbal medicine extracting solution to the natural preservative is 1.5-2: 1;
(4) placing the navel orange soaked by the preservative in the step (3) in a shady and ventilated place for 5-7 days, and then placing the navel orange in a vacuum degasser with the pressure of 0.06-0.09MPa for processing for 22-30 min;
(5) sleeving the vacuum degassed navel orange in the step (4) with a foamed polyethylene net sleeve, and then putting into a polyethylene film bag with the thickness of 0.02-0.05 mm;
(6) boxing the navel oranges in the step (5), selecting a shady, dry, ventilated and rat-proof storehouse, fumigating the storehouse for 60min by using a peroxyacetic acid solution, then mopping the ground by using the peroxyacetic acid solution, closing doors and windows to fumigate for 30-50min, opening windows to ventilate for 4-6h, and finally placing the boxed navel oranges into the storehouse for storage;
the Chinese herbal medicine extracting solution is prepared from the following raw materials in parts by weight: 10-15 parts of realgar, 12-15 parts of borneol, 10-12 parts of mint, 15-18 parts of dried orange peel, 15-18 parts of aloe, 20-25 parts of pyrethrum, 25-28 parts of nutmeg, 20-30 parts of litsea cubeba, 18-22 parts of citronella and 25-30 parts of garlic;
the natural preservative is prepared from the following raw materials in parts by weight: 6-10 parts of tea polyphenol, 8-10 parts of propolis, 12-15 parts of orange peel extract, 12-18 parts of konjac mannan, 5-9 parts of protamine and 16-20 parts of fructus forsythiae extract.
Further, the preparation method of the Chinese herbal medicine extracting solution comprises the following steps: pulverizing Realgar, Borneolum Syntheticum, herba Menthae, pericarpium Citri Tangerinae, Aloe, herba et flos Pyrethri Cinerariifolii, semen Myristicae, fructus Zanthoxyli Spinifolii, herba Cymbopogonis Citrari and Bulbus Allii with a pulverizer to obtain Chinese medicinal pulverized material, adding into a pan, adding water to make the liquid level higher than the surface of the Chinese medicinal pulverized material by 3-5cm, decocting at 90-110 deg.C for 30-50min, and filtering to remove residue to obtain Chinese medicinal extractive solution.
Further, the preparation method of the natural preservative comprises the following steps: adding tea polyphenol, propolis, an orange peel extract, konjac mannan, protamine, a fructus forsythiae extract and yeast powder accounting for 1.2-2.5% of the weight of the raw materials into a fermentation tank for fermentation to obtain a fermentation mixture, wherein the fermentation temperature is 30-37 ℃, and the fermentation time is 1-2 days; and then uniformly mixing the obtained fermentation mixture with ethanol solution which is 1-2 times of the fermentation mixture in weight, putting the mixture into an ultrasonic oscillator for ultrasonic oscillation for 30-40min, pouring the mixture into a centrifugal machine for centrifugal separation, pouring the obtained supernatant into a rotary evaporator for removing ethanol, and sterilizing the supernatant after removing the ethanol by adopting ultraviolet rays to obtain the natural preservative.
Further, in the step (6), the volume concentration of the peroxyacetic acid solution is 10-15%.
Further, in the step (6), the temperature of the storehouse is 7-10 ℃, and the relative humidity is 80% -85%.
Further, in the step (2), the rinsing liquid is clear water or a baking soda solution.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. according to the method, the navel oranges are pre-cooled, so that the effects of microorganisms and enzymes can be effectively delayed, and the non-enzymatic reaction rate is reduced, so that favorable conditions are provided for the next step of soaking with the preservative; soaking the precooled navel orange in a preservative prepared by mixing a Chinese herbal medicine extracting solution and a natural preservative, wherein the Chinese herbal medicine extracting solution is prepared by taking realgar, borneol, mint, dried orange peel, aloe, pyrethrum, nutmeg, litsea cubeba, citronella and garlic as raw materials, and after the active ingredients of the Chinese herbal medicines are attached to the peel of the navel orange, the microbial activity on the surface of the navel orange can be effectively inhibited, the influence of the microbial activity on the navel orange is weakened, the activity of enzyme in the navel orange is reduced, and the physiological activity intensity of the navel orange is reduced; meanwhile, the natural preservative is prepared by fermenting tea polyphenol, propolis, orange peel extract, konjac mannan, protamine and fructus forsythiae extract, so that a layer of sealing film is formed on the surface of the navel orange by the natural products, oxygen is prevented from entering the navel orange, and the curing process of the navel orange is prolonged; the traditional Chinese medicine extracting solution and the natural preservative are mixed for use, so that better effects of bacteriostasis, sterilization and rot resistance can be achieved; compared with the traditional air drying treatment, the navel orange has higher sweating intensity, greatly weakens and inhibits the respiration intensity of fruits, reduces the loss of pulp moisture and fruit juice components, and enhances the disease resistance of peels.
2. The Chinese herbal medicine extract and the natural preservative are nontoxic and harmless to human bodies and the environment, the edible safety of the navel oranges is enhanced, the microbial activity on the surfaces of the navel oranges is greatly weakened under the mutual synergistic action of the raw materials, and the film formed on the surfaces of the navel oranges can further prevent the oxidation of the navel oranges, so that the navel oranges have better preservation effect.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1
A fresh-keeping storage method of navel oranges comprises the following steps:
(1) selecting eight to nine ripe navel oranges with hard fruits for picking, and sorting the navel oranges with bright color, uniform shape and size, sufficient water and no fruit diseases and damages;
(2) cleaning the navel oranges selected in the step (1) in rinsing liquid at the temperature of 3 ℃, wherein the rinsing liquid is clear water or sodium bicarbonate solution, and then pre-cooling the cleaned navel oranges in a refrigeration house at the temperature of 2 ℃ for 18 hours;
(3) soaking the navel orange subjected to precooling treatment in the step (2) in a preservative at the temperature of 5 ℃ for 2min, wherein the preservative is formed by mixing a Chinese herbal medicine extracting solution and a natural preservative, and the weight ratio of the Chinese herbal medicine extracting solution to the natural preservative is 1.5: 1;
(4) placing the navel orange soaked by the preservative in the step (3) in a shady and ventilated place for 5 days, and then placing the navel orange in a vacuum degasser with the pressure of 0.06MPa for treatment for 22 min;
(5) sleeving the vacuum degassed navel orange in the step (4) with a foamed polyethylene mesh sleeve, and then putting the navel orange into a polyethylene film bag with the thickness of 0.02 mm;
(6) boxing the navel oranges in the step (5), selecting a shady, dry, ventilated and rat-proof storehouse, fumigating the storehouse for 60min by using a peroxyacetic acid solution, then mopping the ground by using the peroxyacetic acid solution, wherein the volume concentration of the peroxyacetic acid solution is 10%, closing a door and a window, fumigating for 30min, opening the window, ventilating for 4h, and finally placing the boxed navel oranges into the storehouse for storage, wherein the temperature of the storehouse is 7 ℃ and the relative humidity is 80%.
The Chinese herbal medicine extracting solution is mainly prepared from the following raw materials in parts by weight: 10 parts of realgar, 12 parts of borneol, 10 parts of mint, 15 parts of dried orange peel, 15 parts of aloe, 20 parts of pyrethrum, 25 parts of nutmeg, 20 parts of litsea cubeba, 18 parts of citronella and 25 parts of garlic. The preparation method of the Chinese herbal medicine extract comprises the following steps: pulverizing Realgar, Borneolum Syntheticum, herba Menthae, pericarpium Citri Tangerinae, Aloe, herba et flos Pyrethri Cinerariifolii, semen Myristicae, fructus Zanthoxyli Spinifolii, herba Cymbopogonis Citrari and Bulbus Allii with a pulverizer to obtain Chinese medicinal pulverized material, adding into a pan, adding water to make the liquid level higher than the surface of the Chinese medicinal pulverized material by 3cm, decocting at 90 deg.C for 30min, and filtering to remove residue to obtain Chinese medicinal extractive solution.
The natural preservative is mainly prepared from the following raw materials in parts by weight: 6 parts of tea polyphenol, 8 parts of propolis, 12 parts of orange peel extract, 12 parts of konjac mannan, 5 parts of protamine and 16 parts of fructus forsythiae extract. The preparation method of the natural preservative comprises the following steps: adding tea polyphenol, propolis, orange peel extract, konjac mannan, protamine, fructus forsythiae extract and yeast powder accounting for 1.2% of the weight of the raw materials into a fermentation tank for fermentation to obtain a fermentation mixture, wherein the fermentation temperature is 30 ℃, and the fermentation time is 1 day; and then uniformly mixing the obtained fermentation mixture with an ethanol solution of which the weight is 1 time of that of the fermentation mixture, putting the mixture into an ultrasonic oscillator for ultrasonic oscillation for 30min, pouring the mixture into a centrifuge for centrifugal separation, pouring the obtained supernatant into a rotary evaporator to remove ethanol, and sterilizing the supernatant after the ethanol is removed by adopting ultraviolet rays to obtain the natural preservative.
Example 2
A fresh-keeping storage method of navel oranges comprises the following steps:
(1) selecting eight to nine ripe navel oranges with hard fruits for picking, and sorting the navel oranges with bright color, uniform shape and size, sufficient water and no fruit diseases and damages;
(2) cleaning the navel oranges selected in the step (1) in rinsing liquid at the temperature of 6 ℃, wherein the rinsing liquid is clear water or sodium bicarbonate solution, and then pre-cooling the cleaned navel oranges in a refrigeration house at the temperature of 3 ℃ for 20 hours;
(3) soaking the navel orange subjected to precooling treatment in the step (2) in a preservative at the temperature of 8 ℃ for 3min, wherein the preservative is formed by mixing a Chinese herbal medicine extracting solution and a natural preservative, and the weight ratio of the Chinese herbal medicine extracting solution to the natural preservative is 1.6: 1;
(4) placing the navel orange soaked by the preservative in the step (3) in a shady and ventilated place for 6 days, and then placing the navel orange in a vacuum degasser with the pressure of 0.08MPa for treatment for 25 min;
(5) sleeving the navel orange subjected to vacuum degassing in the step (4) with a foamed polyethylene net sleeve, and then putting the navel orange into a polyethylene film bag with the thickness of 0.04 mm;
(6) and (3) boxing the navel oranges in the step (5), selecting a shady, dry, ventilated and rat-proof storehouse, fumigating the storehouse for 60min by using a peroxyacetic acid solution, then mopping the ground by using the peroxyacetic acid solution, wherein the volume concentration of the peroxyacetic acid solution is 12%, closing a door and a window, fumigating for 40min, windowing, ventilating for 5h, and finally placing the boxed navel oranges into the storehouse for storage, wherein the temperature of the storehouse is 8 ℃ and the relative humidity is 82%.
The Chinese herbal medicine extracting solution is mainly prepared from the following raw materials in parts by weight: 12 parts of realgar, 14 parts of borneol, 11 parts of mint, 16 parts of dried orange peel, 17 parts of aloe, 24 parts of pyrethrum, 27 parts of nutmeg, 26 parts of litsea cubeba, 20 parts of citronella and 28 parts of garlic. The preparation method of the Chinese herbal medicine extract comprises the following steps: pulverizing Realgar, Borneolum Syntheticum, herba Menthae, pericarpium Citri Tangerinae, Aloe, herba et flos Pyrethri Cinerariifolii, semen Myristicae, fructus Zanthoxyli Spinifolii, herba Cymbopogonis Citrari and Bulbus Allii with a pulverizer to obtain Chinese medicinal pulverized material, adding into a pan, adding water to make the liquid level 4cm higher than the surface of the Chinese medicinal pulverized material, decocting at 100 deg.C for 40min, and filtering to remove residue to obtain Chinese medicinal extractive solution.
The natural preservative is mainly prepared from the following raw materials in parts by weight: 8 parts of tea polyphenol, 9 parts of propolis, 14 parts of orange peel extract, 15 parts of konjac mannan, 8 parts of protamine and 18 parts of fructus forsythiae extract. The preparation method of the natural preservative comprises the following steps: adding tea polyphenol, propolis, orange peel extract, konjac mannan, protamine, fructus forsythiae extract and yeast powder accounting for 2.0% of the weight of the raw materials into a fermentation tank for fermentation to obtain a fermentation mixture, wherein the fermentation temperature is 35 ℃, and the fermentation time is 1.5 days; and then uniformly mixing the obtained fermentation mixture with ethanol solution which is 1.5 times of the fermentation mixture in weight, putting the mixture into an ultrasonic oscillator for ultrasonic oscillation for 36min, pouring the mixture into a centrifugal machine for centrifugal separation, pouring the obtained supernatant into a rotary evaporator for removing ethanol, and sterilizing the supernatant after removing the ethanol by adopting ultraviolet rays to obtain the natural preservative.
Example 3
A fresh-keeping storage method of navel oranges comprises the following steps:
(1) selecting eight to nine ripe navel oranges with hard fruits for picking, and sorting the navel oranges with bright color, uniform shape and size, sufficient water and no fruit diseases and damages;
(2) cleaning the navel oranges selected in the step (1) in a rinsing liquid at the temperature of 10 ℃, wherein the rinsing liquid is clear water or a sodium bicarbonate solution, and then pre-cooling the cleaned navel oranges in a refrigeration house at the temperature of 4 ℃ for 24 hours;
(3) soaking the navel orange subjected to precooling treatment in the step (2) in a preservative at the temperature of 10 ℃ for 4min, wherein the preservative is formed by mixing a Chinese herbal medicine extracting solution and a natural preservative in a weight ratio of 2: 1;
(4) placing the navel orange soaked by the preservative in the step (3) in a shady and ventilated place for 7 days, and then placing the navel orange in a vacuum degasser with the pressure of 0.09MPa for treatment for 30 min;
(5) sleeving the vacuum degassed navel orange in the step (4) with a foamed polyethylene mesh sleeve, and then putting the navel orange into a polyethylene film bag with the thickness of 0.05 mm;
(6) boxing the navel oranges in the step (5), selecting a shady, dry, ventilated and rat-proof storehouse, fumigating the storehouse for 60min by using a peroxyacetic acid solution, then mopping the ground by using the peroxyacetic acid solution, wherein the volume concentration of the peroxyacetic acid solution is 15%, closing a door and a window, fumigating for 50min, opening the window, ventilating for 6h, and finally placing the boxed navel oranges into the storehouse for storage, wherein the temperature of the storehouse is 10 ℃ and the relative humidity is 85%.
The Chinese herbal medicine extracting solution is mainly prepared from the following raw materials in parts by weight: 15 parts of realgar, 15 parts of borneol, 12 parts of mint, 18 parts of dried orange peel, 18 parts of aloe, 25 parts of pyrethrum, 28 parts of nutmeg, 30 parts of litsea cubeba, 22 parts of citronella and 30 parts of garlic. The preparation method of the Chinese herbal medicine extract comprises the following steps: pulverizing Realgar, Borneolum Syntheticum, herba Menthae, pericarpium Citri Tangerinae, Aloe, herba et flos Pyrethri Cinerariifolii, semen Myristicae, fructus Zanthoxyli Spinifolii, herba Cymbopogonis Citrari and Bulbus Allii with a pulverizer to obtain Chinese medicinal pulverized material, adding into a pan, adding water to make the liquid level 5cm higher than the surface of the Chinese medicinal pulverized material, decocting at 110 deg.C for 50min, and filtering to remove residue to obtain Chinese medicinal extractive solution.
The natural preservative is mainly prepared from the following raw materials in parts by weight: 10 parts of tea polyphenol, 10 parts of propolis, 15 parts of orange peel extract, 18 parts of konjac mannan, 9 parts of protamine and 20 parts of fructus forsythiae extract. The preparation method of the natural preservative comprises the following steps: adding tea polyphenol, propolis, orange peel extract, konjac mannan, protamine, fructus forsythiae extract and yeast powder accounting for 2.5% of the weight of the raw materials into a fermentation tank for fermentation to obtain a fermentation mixture, wherein the fermentation temperature is 37 ℃, and the fermentation time is 2 days; and then uniformly mixing the obtained fermentation mixture with 2 times of ethanol solution, placing the mixture into an ultrasonic oscillator for ultrasonic oscillation for 40min, pouring the mixture into a centrifuge for centrifugal separation, pouring the obtained supernatant into a rotary evaporator for removing ethanol, and sterilizing and disinfecting the supernatant after removing the ethanol by adopting ultraviolet rays to obtain the natural preservative.
To further prove the effect of the invention, the applicant makes the following comparative tests on the fresh-keeping and storage effect of navel oranges:
comparative example 1
The preservative only contains natural preservative, and Chinese herbal medicine extract is not added, and the rest steps are strictly carried out according to the example 2.
Comparative example 2
The preservative only contains the Chinese herbal medicine extract, no natural preservative is added, and the rest steps are strictly carried out according to the example 2.
Comparative example 3
Tea polyphenol preservative manufactured by Jiangxi rich source biotechnology limited purchased in the market is adopted, and the navel orange is preserved by the existing preservation method.
The navel oranges were treated with the fresh-keeping agents of examples 1 to 3 and comparative examples 1 to 3, respectively, under the same conditions, and after four months, the rotting rate, the fruit weight loss rate, the appearance and the taste of the navel oranges were recorded, and the obtained results are shown in the following table:
| group of | Rate of decay/%) | Fruit weight loss ratio/%) | Appearance and taste |
| Example 1 | 5.65 | 6.43 | Full fruit and fragrant and sweet pulp |
| Example 2 | 1.05 | 1.68 | Full fruit and fragrant and sweet pulp |
| Example 3 | 3.98 | 4.59 | Full fruit and fragrant and sweet pulp |
| Comparative example 1 | 10.23 | 19.28 | The surface becomes soft and part of the surface becomes mildewed and rotten |
| Comparative example 2 | 8.54 | 18.36 | The surface becomes soft and a small part of the surface becomes mildewed and deteriorated |
| Comparative example 3 | 12.13 | 24.56 | The surface becomes soft and part of the surface becomes mildewed and rotten |
From the results, the fresh-keeping storage method of the navel oranges has an obvious effect on fresh-keeping of the navel oranges, the rotting rate of the navel oranges in the embodiment 2 is only 1.05%, the navel oranges are full in appearance, and the flesh of the navel oranges is fragrant and sweet when the navel oranges are eaten; in contrast, in comparative examples 1-3, the navel oranges had rotting rates of 10.23%, 8.54% and 12.13%, respectively, and the navel oranges had softened surfaces and some of the navel oranges had mildewed and rotted. Therefore, the navel orange is soaked by the preservative prepared by mixing the Chinese herbal medicine extract and the natural preservative, so that the rotting rate of the navel orange is low, the navel orange is more beneficial to fresh-keeping storage, and the method is suitable for popularization and application.
Claims (6)
1. A fresh-keeping storage method of navel oranges is characterized in that: the method comprises the following steps:
(1) selecting eight to nine ripe navel oranges with hard fruits for picking, and sorting the navel oranges with bright color, uniform shape and size, sufficient water and no fruit diseases and damages;
(2) cleaning the navel oranges selected in the step (1) in rinsing liquid at the temperature of 3-10 ℃, and then pre-cooling the cleaned navel oranges in a refrigeration house at the temperature of 2-4 ℃ for 18-24 hours;
(3) soaking the navel orange pre-cooled in the step (2) in a preservative at the temperature of 5-10 ℃ for 2-4min, wherein the preservative is formed by mixing a Chinese herbal medicine extracting solution and a natural preservative, and the weight ratio of the Chinese herbal medicine extracting solution to the natural preservative is 1.5-2: 1;
(4) placing the navel orange soaked by the preservative in the step (3) in a shady and ventilated place for 5-7 days, and then placing the navel orange in a vacuum degasser with the pressure of 0.06-0.09MPa for processing for 22-30 min;
(5) sleeving the vacuum degassed navel orange in the step (4) with a foamed polyethylene net sleeve, and then putting into a polyethylene film bag with the thickness of 0.02-0.05 mm;
(6) boxing the navel oranges in the step (5), selecting a shady, dry, ventilated and rat-proof storehouse, fumigating the storehouse for 60min by using a peroxyacetic acid solution, then mopping the ground by using the peroxyacetic acid solution, closing doors and windows to fumigate for 30-50min, opening windows to ventilate for 4-6h, and finally placing the boxed navel oranges into the storehouse for storage;
the Chinese herbal medicine extracting solution is prepared from the following raw materials in parts by weight: 10-15 parts of realgar, 12-15 parts of borneol, 10-12 parts of mint, 15-18 parts of dried orange peel, 15-18 parts of aloe, 20-25 parts of pyrethrum, 25-28 parts of nutmeg, 20-30 parts of litsea cubeba, 18-22 parts of citronella and 25-30 parts of garlic;
the natural preservative is prepared from the following raw materials in parts by weight: 6-10 parts of tea polyphenol, 8-10 parts of propolis, 12-15 parts of orange peel extract, 12-18 parts of konjac mannan, 5-9 parts of protamine and 16-20 parts of fructus forsythiae extract.
2. The method for refreshing and storing navel oranges according to claim 1, wherein: the preparation method of the Chinese herbal medicine extract comprises the following steps: pulverizing Realgar, Borneolum Syntheticum, herba Menthae, pericarpium Citri Tangerinae, Aloe, herba et flos Pyrethri Cinerariifolii, semen Myristicae, fructus Zanthoxyli Spinifolii, herba Cymbopogonis Citrari and Bulbus Allii with a pulverizer to obtain Chinese medicinal pulverized material, adding into a pan, adding water to make the liquid level higher than the surface of the Chinese medicinal pulverized material by 3-5cm, decocting at 90-110 deg.C for 30-50min, and filtering to remove residue to obtain Chinese medicinal extractive solution.
3. The method for refreshing and storing navel oranges according to claim 1, wherein: the preparation method of the natural preservative comprises the following steps: adding tea polyphenol, propolis, an orange peel extract, konjac mannan, protamine, a fructus forsythiae extract and yeast powder accounting for 1.2-2.5% of the weight of the raw materials into a fermentation tank for fermentation to obtain a fermentation mixture, wherein the fermentation temperature is 30-37 ℃, and the fermentation time is 1-2 days; and then uniformly mixing the obtained fermentation mixture with ethanol solution which is 1-2 times of the fermentation mixture in weight, putting the mixture into an ultrasonic oscillator for ultrasonic oscillation for 30-40min, pouring the mixture into a centrifugal machine for centrifugal separation, pouring the obtained supernatant into a rotary evaporator for removing ethanol, and sterilizing the supernatant after removing the ethanol by adopting ultraviolet rays to obtain the natural preservative.
4. The method for refreshing and storing navel oranges according to claim 1, wherein: in the step (6), the volume concentration of the peroxyacetic acid solution is 10-15%.
5. The method for refreshing and storing navel oranges according to claim 1, wherein: in the step (6), the temperature of the storehouse is 7-10 ℃, and the relative humidity is 80-85%.
6. The method for refreshing and storing navel oranges according to claim 1, wherein: in the step (2), the rinsing liquid is clear water or a sodium bicarbonate solution.
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| CN112042736A (en) * | 2020-09-14 | 2020-12-08 | 北京鉴真保鲜科技有限公司 | Fruit and vegetable bacteriostatic fresh-keeping method and fresh-keeping box |
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| CN106417583A (en) * | 2016-06-30 | 2017-02-22 | 唐呈 | Method for preserving navel orange |
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| CN105901115A (en) * | 2016-05-13 | 2016-08-31 | 江西思科食品有限公司 | Preservation method of blueberry fruits |
| CN106417583A (en) * | 2016-06-30 | 2017-02-22 | 唐呈 | Method for preserving navel orange |
| CN107318969A (en) * | 2017-05-12 | 2017-11-07 | 华中农业大学 | A kind of preparation method of the coating antistaling agent based on beeswax aqueous dispersion |
| CN107279268A (en) * | 2017-08-03 | 2017-10-24 | 张红霞 | It is a kind of to extend the preservation method of apple storing time |
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