CN108925820A - A kind of lichee fresh fruit drop residual preservation method of agriculture - Google Patents
A kind of lichee fresh fruit drop residual preservation method of agriculture Download PDFInfo
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- CN108925820A CN108925820A CN201810679965.6A CN201810679965A CN108925820A CN 108925820 A CN108925820 A CN 108925820A CN 201810679965 A CN201810679965 A CN 201810679965A CN 108925820 A CN108925820 A CN 108925820A
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- liquid
- lichee
- agriculture
- fresh fruit
- preservation method
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
Abstract
The invention discloses a kind of lichee fresh fruit drop residual preservation methods of agriculture, lichee is impregnated into 1~10min with 5~10 DEG C of water and removes moisture, then it is impregnated with the A liquid for reducing pesticide residue and is aided with ultrasonication, it is carried out disinfection spray process after drying with B liquid, fresh-keeping spray process is carried out using D liquid, finally packs preservation.Preservation method of the present invention is easy to operate, and semi-automatic or fully-automatic equipment is cooperated to carry out, and working efficiency is higher, and the drop residual fresh-keeping effect of agriculture is more preferable.
Description
Technical field
The invention belongs to fruit freshness preserving technical fields, and in particular to a kind of lichee fresh fruit drop residual preservation method of agriculture.
Background technique
The translucent congealed fat shape of litchi pulp, delicious are distributed in the torrid zone or subtropical zone.China is lichee kind in the world
The maximum country of area is planted, Guangzhou is the maximum lichee place of production in China.Chemical pesticide is that the upper main pest and disease damage of lichee production is anti-
Control means.Lichee pericarp surface is more coarse, is easy absorption pesticide.Remaining pesticide is first is that will affect the safety of lichee entirety
Property, the excuse of trade barrier is easily become, spread lichee heat in two many places, easy canker sore is eaten, if being equipped with litchi more
The water that steeps of branch shell with eating, then can fever and chills complementation, solve the problems, such as canker sore.But the residual presence of agriculture makes this method obviously can not
Row.
Lichee is grown in south simultaneously, and accumulated temperature is high, and humidity is big, and collecting season is not again at a time when during southern plum rains, therefore not
Processed lichee is easy rot because of microorganism mass propagation, is rotten during storage, and it is numerous to show surface blackening, mould
Grow, soft rotten juice exudation phenomena such as, therefore the lichee conserving fresh phase it is very short, sale radius it is small.Again due to brown after refrigeration
Become aggravation, shelf life only has one or two hour.Therefore generally there is Li Yuan and throws aside, get bumper crops and do not have a good harvest or even small in southern lichee growing area
Place other than its county town for being subordinate to of the lichee in village all eat less than the case where.According to statistics, lichee is made because rotting every year
At loss account for about 20% or more of total output.In order to extend the preservation term of lichee, method commonly used at present is sulphuring treatment.
Frequently with sulfur treatment methods be sulfur dioxide fumigation, i.e., allowing sulfur dioxide gas in such a way that confined space burns sulphur
Body fumigates lichee fresh fruit, to play the role of fresh-keeping and corrosion-resistant.But the lichee through sulfur fumigation, flavor souring can also have
Sulphur taste influences the marketing quality of lichee fresh fruit；Sulfur fumigation is also disabled by some western countries simultaneously.In addition to titanium dioxide stove drying
Steaming method is fresh-keeping outer, and there are also a large amount of chemical substance fresh-keeping methods in the prior art, impregnates for example, by using acidified calcium sulfate solution, or use
Prochloraz immersion treatment etc., these are regardless of can all have certain safety hazard to lichee to people.
Therefore, the drop agriculture for studying lichee is residual with reliable and secure preservation technology, and the quality that on the one hand can promote lichee is pacified
Entirely, it on the one hand can expand the sale radius and Time To Market of lichee, so that people's longer time of more location can taste
The good and safe lichee fresh fruit to quality can both promote the development of lichee industry, transfer litchi agriculture enthusiasm for production, and be conducive to
Expand inlet and outlet.
Summary of the invention
In view of the above-mentioned deficiencies in the prior art, the technical problem to be solved by the present invention is that providing a kind of lichee fresh fruit
With the drop residual preservation method of agriculture, the lichee fresh fruit handled by this method, pulp be can achieve without any pesticide residue, in shell
Pesticide residue can achieve or lower than national organic standard, remaining related about pesticide in band shell vegetables and fruits to the U.S. lower than European Union
Standard.
The invention adopts the following technical scheme:
A kind of lichee fresh fruit drop residual preservation method of agriculture, impregnates 1~10min with 5~10 DEG C of water for lichee and removes moisture,
Then ultrasonication is impregnated and is aided with the A liquid for reducing pesticide residue, carried out disinfection spray process after drying with B liquid, using D
Liquid carries out fresh-keeping spray process, finally in 3~7 DEG C of packaging preservations.
Specifically, A liquid is to be made of the raw material of following mass concentration: 5 based on enzyme solution made of bioremediation technology principle
~45% hydrolase, 1~20% esterase, 0~20% oxidizing ferment, 0~15% heterocycle lyases, 0~10% turn
Enzyme is moved, 5~15% glycerol is supplemented to 100% with water, and hydrolase is sulfenyl phthalein amine enzyme, hydrolysis dehalogenase, parathion hydrolase
One or more of, esterase is 4- (2-hydroxybenzoyl)-mercaptan esterase, one or more of thiophosphoric acid esterase, oxidizing ferment
For one or more of aldehyde, alcohol oxidase, transferase is glutathione S-transferase, Co2+In amino acid methyltransferase
It is one or more of.
Further, when impregnating using A liquid, A liquid is first diluted to 4000~6000 times, controls 10~30 DEG C of temperature, so
By lichee, soaking time is 3~10min in A liquid afterwards, while using 20~50KHz of frequency, 0.2~0.6w/cm of power density2
Ultrasonic wave carry out ultrasonication.
Specifically, B liquid is specific as follows:
Stable ClO 2 solution and citric acid are mixed, the B liquid stoste of 20000~100000ppm is made, then plus
Water is diluted to 10~200ppm and B liquid is made.
Further, the volume ratio of stable ClO 2 solution and citric acid is 10:1.
Specifically, in 1~5min of lichee surface spraying B liquid.
Specifically, D liquid is made of the raw material of following mass concentration: 0.1~10% bacteriostatic agent, 1~20% brown stain suppression
Preparation, 1~10% respiratory regulation agent, with water be supplemented to 100%, D liquid pH value be 3~5.5.
Further, bacteriostatic agent is the one or more of tea polyphenols, sorbic acid；Browning inhibitor be citric acid, sodium sulphate,
One or more of gallic acid, tea polyphenols, sodium hypochlorite, Vc, sodium pyrosulfite, chitosan；Respiratory regulation agent is poly- for shell
One or more of sugar, ethylene absorbent, 1-MCP.
Further, bacteriostatic agent is tea polyphenols, and browning inhibitor is citric acid, in gallic acid, tea polyphenols, chitosan
One or more, respiratory regulation agent is one or more of chitosan, 1-MCP.
Specifically, tea polyphenols of the D liquid by mass concentration 1~10%, the citric acid and mass concentration of mass concentration 5~15%
2~10% chitosan, is supplemented to 100% composition with water, controls 5~30 DEG C of temperature, sprays 1~5min to lichee.
Compared with prior art, the present invention at least has the advantages that
Lichee 1~10min of cold water soak is removed moisture by a kind of lichee fresh fruit of present invention drop residual preservation method of agriculture,
Then impregnates and be aided with ultrasonication with drop agriculture residual A liquid, carried out disinfection spray process after drying using B liquid, using the progress of D liquid
Fresh-keeping spray process, finally packs preservation.The drop residual processing of agriculture is carried out to lichee fresh fruit by the method for the invention, can achieve lichee
Pulp is residual entirely without agriculture, shell agriculture it is residual at or below country, the residual limitation of world's Related product agriculture standard value, lichee fresh fruit
Preservation term can achieve 26d, and shelf life reaches 3~5d later.
Further, degradation of pesticide mainly occurs a series of redox reactions, decarboxylation, deamination, dehalogenation, de- hydrocarbon, takes off
Hydrogen halogen, dehydration and various esters, nitrile, amine, phosphate, the hydrolysis of halogenated hydrocarbons etc..There are many A liquid of the present invention contains
Enzyme can realize the multistage degradation of pesticide with multipath multichannel.
Further, A liquid is obtained by the Institute of Micro-biology for having degradation of pesticide character, it is contemplated that pesticide was degraded in thallus
Complexity, the synergistic effect of various composition can guarantee to be conducive to degradation of pesticide to greatest extent by the way of crude extract
Ingredient coexists, to obtain optimal drop residual effect fruit, the optimum working temperature range of enzyme is the work of enzyme at this time between 20~50 DEG C
Property highest, actual temp are different according to the type of enzyme.But object processed is lichee fresh fruit, and temperature is unsuitable excessively high, otherwise can be aggravated
Its respiration promotes cell dehydration and brown stain, therefore choosing treatment temperature is 10~30 DEG C, and the activity and lichee for taking into account enzyme are protected
Fresh demand, soaking time are 3~10min, depend on the treating capacity of concrete technology (such as A liquid concentration, temperature) and lichee,
Reach optimal drop residual effect fruit.
Further, B liquid is mainly made of high-pure chlorinedioxide, and chlorine dioxide is eaten by the World Health Organization (WHO), the U.S.
Product drug administration (FDA) and Environmental Protection Agency (EPA) regard as can be used for the A1 grade disinfectant on food, can kill
All microorganisms also have certain degradation to pesticide.B liquid with fatty acid response, does not destroy fruit-vegetable fibre tissue, not shadow
The mouthfeel and nutritional ingredient of fruits and vegetables are rung, 1 liter of B liquid can handle 0.5~1 ton of lichee fresh fruit.
Further, 1~5min of B liquid is sprayed, B liquid uniform fold lichee fresh fruit surface is advisable, concentration is unsuitable excessively high, no
The oxidation that lichee fresh fruit surface pigment can then be caused, makes yellowish or whitens；Concentration is too low, cannot reach corresponding sterilization
It is answered with drop residual effect.
Further, D liquid can realize that antibacterial, inhibition in circulation, sale and storage breathe and color protection is anti-comprehensively
Brown stain function, remaining is aqueous solvent, and D liquid institute bacteriostatic agent, browning inhibitor and respiratory regulation agent are all to allow to add in food
Component, even edible component can guarantee product safety to the maximum extent while playing preservation.
Further, tea polyphenols are the general names of Polyphenols of Tea, have stronger antioxidation and antibacterial work
With good color protection and fungistatic effect may be implemented；And citric acid is widely used in food industry, can be used as the acid of food, resists
Oxidant, pH adjusting agent adjust D liquid pH value while antioxidation and color-protecting；Chitosan is in fields such as medicine, food, cosmetics
It is widely applied, while being included in national food additive as thickener, fruit glaze agent and using standard GB-2760, while antibacterial
It can be attached to lichee fresh fruit surface in a manner of envelope, achieve the purpose that smear regulation respiration.These three components are all
The edible component being perfectly safe.
Further, the tea polyphenols of mass concentration 1~10%, the citric acid and mass concentration 2 of mass concentration 5~15%~
10% chitosan is supplemented to 100% with water and D liquid is made, and then D liquid sprays temperature between 5~30 DEG C, is specifically dependent upon work
The setting of skill condition；Spray time is 1~5min, is specifically advisable so that lichee fresh fruit surface is completely covered, it is demonstrated experimentally that the ingredient ratio
The D liquid freshness-keeping and color protection effect of example is best.
In conclusion preservation method of the present invention is easy to operate, semi-automatic or fully-automatic equipment is cooperated to carry out, working efficiency is more
Height, the drop residual fresh-keeping effect of agriculture are more preferable.
Below by drawings and examples, technical scheme of the present invention will be described in further detail.
Detailed description of the invention
Fig. 1 is a value schematic diagram of different disposal lichee fresh fruit color；
Fig. 2 is the L value schematic diagram of different disposal lichee fresh fruit；
Fig. 3 is different disposal lichee fresh fruit hardness number schematic diagram.
Specific embodiment
The present invention provides a kind of lichee fresh fruit drop residual preservation methods of agriculture, by 5~10 DEG C of leaching of the lichee sorted
1~10min is steeped, excessive moisture is removed, impregnates 3~10min with the A liquid for reducing pesticide residue, and be aided with ultrasonication, then
Excessive moisture is removed, then is carried out disinfection spray with B liquid, removes and carries out fresh-keeping spray process with D liquid after excessive moisture, removing is extra
In 3~7 DEG C of packaging preservations after moisture.The fresh lichee of mistake treated by the present method, under refrigerated conditions after preservation 26d, room temperature goods
The frame phase is up to 3~5d.
A liquid is being made of the raw material of following mass concentration based on enzyme solution made of bioremediation technology principle: 5~
45% hydrolase, 1~20% esterase, 0~20% oxidizing ferment, 0~15% heterocycle lyases, 0~10% transfer
Enzyme, 5~15% glycerol are supplemented to 100% with water, and hydrolase is sulfenyl phthalein amine enzyme, in hydrolysis dehalogenase, parathion hydrolase
One or more, esterase is 4- (2-hydroxybenzoyl)-mercaptan esterase, and one or more of thiophosphoric acid esterase, oxidizing ferment is
One or more of aldehyde, alcohol oxidase, transferase are glutathione S-transferase, Co2+One in amino acid methyltransferase
Kind is several, and 1 liter of A liquid can handle 20~30 tons of lichee fresh fruits, and for 10~30 DEG C, A liquid soaks temperature when A liquid being used to handle lichee
It is aided with ultrasonication when bubble, effect can be more preferably.
A liquid is first diluted to 4000~6000 times, controls 10~30 DEG C of temperature, then by lichee in A liquid soaking time
For 3~10min, while using 20~50KHz of frequency, 0.2~0.6w/cm of power density2Ultrasonic wave carry out ultrasonication.
According to pesticide variety used before the common pesticides of lichee field management and picking, chooses and have the micro- of the drop residual feature of agriculture
One plant or several plants progress specific aim domestication in biological bacterial strain FY-1, FY-2, FY-3, FY-4, FY-5, FY-6, FY-7 selects resistance to
It is expanded and is degraded character stability test by with the degradation highest bacterial strain of specific pesticide concentration, it is most stable to choose degradation character
Bacterial strain further expansion culture, be then crushed, centrifuge separation collect crude extract, carry out stabilization processes, the A is just made
Liquid.Be specifically shown in following patent 2017107575056,2017107588450,2017107595399,2017107582562,
2017107588408、2017107588465、2017107588431。
B liquid specifically: stable ClO 2 solution and citric acid that volume ratio is 10:1 are mixed, obtained 20000~
Then the B liquid stoste of 100000ppm is diluted with water to 10~200ppm and B liquid is made, in lichee 1~5min of surface spraying, with equal
Even covering lichee fresh fruit surface is advisable.
Effective chlorine dioxide (the CLO of stable ClO 2 solution2) content >=2.0%, pH is 8.2~9.2, concentration is
4% or 6%.
D liquid includes bacteriostatic agent, browning inhibitor and respiratory regulation agent, is mainly used for fresh-keeping purposes, pH value 3~5.5 it
Between.D liquid sprays temperature between 5~30 DEG C, is specifically dependent upon process conditions setting；Spray time is 1~5min, specifically with complete
All standing lichee fresh fruit surface is advisable.
D liquid is made of the raw material of following mass concentration: 0.1~10% bacteriostatic agent, 1~20% browning inhibitor, 1~
10% respiratory regulation agent, is supplemented to 100% with water.
When D liquid configures, the various components of corresponding number are weighed according to specific formula, are placed in container, with 20~30 DEG C
Water mixes, if there have auxiliary to stir and evenly mix facility to be more preferable.
Bacteriostatic agent is the one or more of tea polyphenols, sorbic acid；Browning inhibitor be citric acid, sodium sulphate, gallic acid,
One or more of tea polyphenols, sodium hypochlorite, Vc, sodium pyrosulfite, chitosan；Respiratory regulation agent is chitosan, ethylene suction
Receive one or more of agent, 1-MCP.
Preferably, browning inhibitor is one of citric acid, gallic acid, tea polyphenols, chitosan or a variety of.
Preferably, respiratory regulation agent is one or more of chitosan, 1-MCP.
Preferably, tea polyphenols of the D liquid by mass concentration 1~10%, the citric acid and mass concentration of mass concentration 5~15%
2~10% chitosan composition.
Tea polyphenols: being the general name of Polyphenols of Tea, has stronger antioxidation, especially ester catechin
EGCG, reproducibility are even up to 100 times of the different bad hematic acid of L-.Tea polyphenols also have antibacterial work in addition to antioxidation
With, such as have inhibiting effect to staphylococcus, Escherichia coli, hay bacillus.Peculiar smell in the adsorbable food of tea polyphenols, therefore have
There is certain deodorization.There is protective effect to the pigment in food, it can not only play the role of natural pigment, but also can prevent
Food fades.
Sorbic acid: also known as Sorbic Acid, 2,4- hexadienoic acid, 2- acrylic acrylic acid.It is a kind of food additives,
It is that most widely used preservative, anti-microbial property with higher press down mycostatic growth and breeding in the world at present, by inhibiting micro-
The intracorporal dehydrogenase system of biology reaches the growth for inhibiting microorganism and plays antisepsis, to mould, saccharomycete and many aerobic
Bacterium has inhibiting effect, be widely used in the various cheese products such as cheese, yogurt, bread snack food product, beverage, fruit juice, jam,
The anti-corrosion of the food such as pickles and fish product.
Citric acid: citric acid is also known as Chinese holly edge acid, chemical name 2- hydroxy propane -1,2,3- tricarboxylic acids.According to its water content
Difference, be divided into Citric Acid Mono and anhydrous citric acid.The purposes of citric acid is very extensive, accounts for output for food industry
75% or more, it can be used as the acid of food, antioxidant, pH adjusting agent, for cold drink, jam, fruit and cake etc.
In food.
Gallic acid: gallic acid is also known as " gallic acid ", " gallate ".It is widely present in sorrel, eucalyptus robusta, mountain Zhu
In the plants such as cornel, it is a kind of polyphenol compound existing for nature, has widely in fields such as food, biology, medicine, chemical industry
Using with the various biologicals such as anti-inflammatory, anti-mutation, anti-oxidant, free radical resisting activity.
Chitosan: chitosan (chitosan) is also known as chitosan, in medicine, food, chemical industry, cosmetics, Shui Chu
The numerous areas application such as reason, METAL EXTRACTION and recycling, biochemistry and biomedical engineering, while being included in as thickener, fruit glaze agent
National food additive uses standard GB-2760.With control cholesterol, inhibit bacterial activity, prevention and control hypertension, suction
It echos the effect of excretion heavy metal and there is certain immune effect.
1-MCP: for a kind of New Type of Ethylene acceptor inhibitor of discovered in recent years, it can irreversibly act on ethylene by
Body, to block the normal combination with ethylene, a series of biochemical reactions relevant to Fruit anatomy for inhibiting it to be induced.
At abroad, 1-MCP is widely used as flowers fruit and vegetable fresh-keeping agent, in the U.S., 1-MCP has been approved for flowers, fruits and vegetables
It is fresh-keeping.Since it has many advantages, such as nontoxic, low amounts, efficient, there is vast potential for future development on storage fruit and vegetable.
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention
In attached drawing, technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is
A part of the embodiment of the present invention, instead of all the embodiments.The present invention being described and shown in usually here in attached drawing is real
The component for applying example can be arranged and be designed by a variety of different configurations.Therefore, below to the present invention provided in the accompanying drawings
The detailed description of embodiment be not intended to limit the range of claimed invention, but be merely representative of of the invention selected
Embodiment.Based on the embodiments of the present invention, those of ordinary skill in the art are obtained without creative efforts
The every other embodiment obtained, shall fall within the protection scope of the present invention.
Embodiment 1
The residual fresh-keeping method of agriculture drops in lichee, includes the following steps: the fresh lichee cold water soak 5min that will be sorted, and removes
After excessive moisture, with the residual A liquid immersion 3min of the special drop agriculture of the present invention, the B liquid spray special with the present invention is dried again, multiple removing is more
The special D liquid spray of the remaining moisture present invention, is packaged in 4 DEG C of preservations after removing excessive moisture.
Above-mentioned A liquid, is made of the raw material of following mass concentration: 25% hydrolase, 15% esterase, 15% oxidation
Enzyme, 9% lyases, 5% transphosphorylase, 8% glycerol are supplemented to 100% with water,
Then the B liquid stoste of 20000~100000ppm is diluted with water to 60ppm and B liquid is made, in litchi by above-mentioned B liquid
Branch surface spraying 3min, is advisable with uniform fold lichee fresh fruit surface.
Above-mentioned D liquid, consists of the following compositions: sorbic acid mass concentration 5%, chitosan mass concentration 1%, tea polyphenols matter
Measure concentration 2%.Using, in 4 DEG C of preservation 26d, taking out after self-control plastic bag packaging, lichee is bright-colored, the white fragrance of pulp jade-like stone, rich
Flexible, normal-temperature shelf life (terminates) up to 50h by shelf life of first obvious brown stain of lichee.
Embodiment 2
The residual fresh-keeping method of agriculture drops in lichee, includes the following steps: the fresh lichee cold water soak 2min that will be sorted, and removes
After excessive moisture, 5min is impregnated with the residual A liquid of the special drop agriculture of the present invention, is aided with ultrasonication, dries again the B special with the present invention
Liquid spray removes the special D liquid spray of the excessive moisture present invention again, is packaged in 4 DEG C of preservations after removing excessive moisture.
Above-mentioned A liquid, is made of the raw material of following mass concentration: 20% hydrolase, 10% esterase, 12% oxidation
Enzyme, 11% lyases, 6% transphosphorylase, 10% glycerol are supplemented to 100% with water,
Then the B liquid stoste of 20000~100000ppm is diluted with water to 50ppm and B liquid is made, in litchi by above-mentioned B liquid
Branch surface spraying 4min, is advisable with uniform fold lichee fresh fruit surface.
Above-mentioned D liquid, consists of the following compositions: citric acid mass concentration 5%, chitosan mass concentration 3%, tea polyphenols matter
Measure concentration 5%.Using, in 4 DEG C of preservation 26d, taking out after self-control plastic bag packaging, lichee is bright-colored, the white fragrance of pulp jade-like stone, rich
Flexible, normal-temperature shelf life (terminates) up to 52h by shelf life of first obvious brown stain of lichee.
Embodiment 3
The residual fresh-keeping method of agriculture drops in lichee, includes the following steps: the fresh lichee cold water soak 2min that will be sorted, and removes
After excessive moisture, 5min is impregnated with the residual A liquid of the special drop agriculture of the present invention, is aided with ultrasonication, dries again the B special with the present invention
Liquid spray removes the special D liquid spray of the excessive moisture present invention again, is packaged in 4 DEG C of preservations after removing excessive moisture.
Above-mentioned A liquid, is made of the raw material of following mass concentration: 5% hydrolase, 5% glycerol, is used 1% esterase
Water is supplemented to 100%；
Then the B liquid stoste of 20000~100000ppm is diluted with water to 10ppm and B liquid is made, in litchi by above-mentioned B liquid
Branch surface spraying 1min, is advisable with uniform fold lichee fresh fruit surface.
Above-mentioned D liquid, consists of the following compositions: citric acid mass concentration 7%, chitosan mass concentration 4%, tea polyphenols matter
Measure concentration 10%.Using, in 4 DEG C of preservation 26d, taking out after self-control plastic bag packaging, lichee is bright-colored, the white fragrance of pulp jade-like stone, rich
Flexible, normal-temperature shelf life (terminates) up to 60h by shelf life of first obvious brown stain of lichee.
Embodiment 4
The residual fresh-keeping method of agriculture drops in lichee, includes the following steps: the fresh lichee cold water soak 2min that will be sorted, and removes
After excessive moisture, 4min is impregnated with the residual A liquid of the special drop agriculture of the present invention, is aided with ultrasonication, dries again the B special with the present invention
Liquid spray removes the special D liquid spray of the excessive moisture present invention again, is packaged in 4 DEG C of preservations after removing excessive moisture.
Above-mentioned A liquid, is made of the raw material of following mass concentration: 45% hydrolase, 20% esterase, 20% oxidation
Enzyme, 15% lyases, 10% transphosphorylase, 15% glycerol are supplemented to 100% with water；
Then the B liquid stoste of 20000~100000ppm is diluted with water to 200ppm and B liquid is made by above-mentioned B liquid,
Lichee surface spraying 5min is advisable with uniform fold lichee fresh fruit surface.
Above-mentioned D liquid, consists of the following compositions: citric acid mass concentration 10%, chitosan mass concentration 10%, tea polyphenols
Mass concentration 10%.Using, in 4 DEG C of preservation 26d, taking out after self-control plastic bag packaging, lichee is bright-colored, the white fragrance of pulp jade-like stone,
High resilience, normal-temperature shelf life (terminate) up to 72h by shelf life of first obvious brown stain of lichee.
Compliance test result: the lichee that above embodiments 1~4 obtain is experimental group, is respectively labeled as T1, T2, T3, T4, is compared
Group is not clean directly packaging refrigeration (being denoted as CK1), through clear water cleaning, without drop, agriculture is residual and the lichee of Preservation Treatment (being denoted as CK2)
Fresh fruit, color change (Lab representation, a value and L value) and hardness when storing end of a period (26d) and room temperature shelf 4 days are shown in respectively
Fig. 1, Fig. 2, Fig. 3, wherein a value is bigger, and color is redder, otherwise greener；L value is bigger, and pericarp is brighter, otherwise darker.It can be seen that through this hair
The bright processed lichee of method color change very little under frozen state, all variation is little compared with before refrigeration with L value for a value, and
Control color variation is obvious.After room temperature shelf place 4d, processing is approached with L value compare, but processing color is still red in control, because
To compare serious brown stain.
The above content is merely illustrative of the invention's technical idea, and this does not limit the scope of protection of the present invention, all to press
According to technical idea proposed by the present invention, any changes made on the basis of the technical scheme each falls within claims of the present invention
Protection scope within.
Claims (10)
1. a kind of lichee fresh fruit drop residual preservation method of agriculture, which is characterized in that 5~10 DEG C of water of lichee is impregnated 1~10min
Moisture is removed, then impregnates and is aided with ultrasonication with the A liquid of reduction pesticide residue, carried out disinfection spray after drying with B liquid
Processing carries out fresh-keeping spray process using D liquid, finally in 3~7 DEG C of packaging preservations.
2. a kind of lichee fresh fruit according to claim 1 drop residual preservation method of agriculture, which is characterized in that A liquid is based on life
Enzyme solution made of object recovery technique principle, is made of the raw material of following mass concentration: 5~45% hydrolase, 1~20% ester
Enzyme, 0~20% oxidizing ferment, 0~15% heterocycle lyases, 0~10% transferase, 5~15% glycerol are supplemented with water
To 100%, hydrolase is one or more of sulfenyl phthalein amine enzyme, hydrolysis dehalogenase, parathion hydrolase, and esterase is 4- hydroxyl
Benzoyl-mercaptan esterase, one or more of thiophosphoric acid esterase, oxidizing ferment be one or more of aldehyde, alcohol oxidase,
Transferase is glutathione S-transferase, Co2+One or more of amino acid methyltransferase.
3. a kind of lichee fresh fruit according to claim 1 or 2 drop residual preservation method of agriculture, which is characterized in that soaked using A liquid
When bubble, A liquid is first diluted to 4000~6000 times, controls 10~30 DEG C of temperature, then soaking time is 3 in A liquid by lichee
~10min, while using 20~50KHz of frequency, 0.2~0.6w/cm of power density2Ultrasonic wave carry out ultrasonication.
4. a kind of lichee fresh fruit according to claim 1 drop residual preservation method of agriculture, which is characterized in that B liquid is specific as follows:
Stable ClO 2 solution and citric acid are mixed, the B liquid stoste of 20000~100000ppm is made, then plus water is dilute
It releases to 10~200ppm and B liquid is made.
5. a kind of lichee fresh fruit according to claim 4 drop residual preservation method of agriculture, which is characterized in that stability titanium dioxide
The volume ratio of solutions of chlorine and citric acid is 10:1.
6. a kind of lichee fresh fruit according to claim 1 or 4 drop residual preservation method of agriculture, which is characterized in that in lichee table
Face sprays 1~5min of B liquid.
7. a kind of lichee fresh fruit according to claim 1 drop residual preservation method of agriculture, which is characterized in that D liquid is by following matter
Measure the raw material composition of concentration: 0.1~10% bacteriostatic agent, 1~20% browning inhibitor, 1~10% respiratory regulation agent are used
The pH value that water is supplemented to 100%, D liquid is 3~5.5.
8. a kind of lichee fresh fruit according to claim 7 drop residual preservation method of agriculture, which is characterized in that bacteriostatic agent is that tea is more
The one or more of phenol, sorbic acid；Browning inhibitor be citric acid, sodium sulphate, gallic acid, tea polyphenols, sodium hypochlorite, Vc,
One or more of sodium pyrosulfite, chitosan；Respiratory regulation agent be one of chitosan, ethylene absorbent, 1-MCP or
It is several.
9. a kind of lichee fresh fruit according to claim 7 drop residual preservation method of agriculture, which is characterized in that bacteriostatic agent is that tea is more
Phenol, browning inhibitor are one of citric acid, gallic acid, tea polyphenols, chitosan or a variety of, and respiratory regulation agent is poly- for shell
One or more of sugar, 1-MCP.
10. a kind of drop residual preservation method of agriculture of lichee fresh fruit according to claim 1 or 8, which is characterized in that D liquid is by matter
The tea polyphenols of concentration 1~10%, the citric acid of mass concentration 5~15% and the chitosan of mass concentration 2~10% are measured, is mended with water
It is charged to 100% composition, controls 5~30 DEG C of temperature, 1~5min is sprayed to lichee.
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