CN109007001A - A kind of the cleaning and fresh-keeping agent and application method of leaf of Moringa - Google Patents
A kind of the cleaning and fresh-keeping agent and application method of leaf of Moringa Download PDFInfo
- Publication number
- CN109007001A CN109007001A CN201810735888.1A CN201810735888A CN109007001A CN 109007001 A CN109007001 A CN 109007001A CN 201810735888 A CN201810735888 A CN 201810735888A CN 109007001 A CN109007001 A CN 109007001A
- Authority
- CN
- China
- Prior art keywords
- moringa
- fresh
- leaf
- cleaning
- blade
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000220215 Moringa Species 0.000 title claims abstract description 92
- 235000011347 Moringa oleifera Nutrition 0.000 title claims abstract description 91
- 238000004140 cleaning Methods 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 24
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
- 150000004676 glycans Chemical class 0.000 claims abstract description 10
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 10
- 239000005017 polysaccharide Substances 0.000 claims abstract description 10
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000003860 storage Methods 0.000 claims abstract description 9
- 230000007774 longterm Effects 0.000 claims abstract description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 6
- 241000756042 Polygonatum Species 0.000 claims abstract description 6
- 235000008737 Polygonatum biflorum Nutrition 0.000 claims abstract description 6
- 239000000470 constituent Substances 0.000 claims abstract description 6
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 6
- 239000011734 sodium Substances 0.000 claims abstract description 6
- MSLRPWGRFCKNIZ-UHFFFAOYSA-J tetrasodium;hydrogen peroxide;dicarbonate Chemical compound [Na+].[Na+].[Na+].[Na+].OO.OO.OO.[O-]C([O-])=O.[O-]C([O-])=O MSLRPWGRFCKNIZ-UHFFFAOYSA-J 0.000 claims abstract description 6
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229960004889 salicylic acid Drugs 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000004321 preservation Methods 0.000 claims description 13
- 230000007306 turnover Effects 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 239000007921 spray Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- 238000012549 training Methods 0.000 description 4
- 230000003321 amplification Effects 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 230000010354 integration Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000003199 nucleic acid amplification method Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000300264 Spinacia oleracea Species 0.000 description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000012459 cleaning agent Substances 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229920005610 lignin Polymers 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000219000 Populus Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 125000000217 alkyl group Chemical group 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical group OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000009746 freeze damage Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000007115 recruitment Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
- C11D1/66—Non-ionic compounds
- C11D1/83—Mixtures of non-ionic with anionic compounds
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
- C11D3/16—Organic compounds
- C11D3/20—Organic compounds containing oxygen
- C11D3/2075—Carboxylic acids-salts thereof
- C11D3/2086—Hydroxy carboxylic acids-salts thereof
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
- C11D3/16—Organic compounds
- C11D3/20—Organic compounds containing oxygen
- C11D3/22—Carbohydrates or derivatives thereof
- C11D3/222—Natural or synthetic polysaccharides, e.g. cellulose, starch, gum, alginic acid or cyclodextrin
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
- C11D3/39—Organic or inorganic per-compounds
- C11D3/3942—Inorganic per-compounds
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
- C11D3/48—Medical, disinfecting agents, disinfecting, antibacterial, germicidal or antimicrobial compositions
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
- C11D1/02—Anionic compounds
- C11D1/12—Sulfonic acids or sulfuric acid esters; Salts thereof
- C11D1/22—Sulfonic acids or sulfuric acid esters; Salts thereof derived from aromatic compounds
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
- C11D1/66—Non-ionic compounds
- C11D1/662—Carbohydrates or derivatives
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Emergency Medicine (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Detergent Compositions (AREA)
Abstract
The invention discloses a kind of cleaning and fresh-keeping agent of leaf of Moringa, constituent and mass percent are alkyl-glucoside 20%~50%, sodium n-alkylbenzenesulfonate 40%~60%, Siberian solomonseal rhizome polysaccharide 3%~15%, sodium carbonate peroxide 0.5%~5%, salicylic acid 0.1%~0.5%；Cleaning and fresh-keeping agent of the invention is cheap, prepares simple；By cleaning and fresh-keeping agent be used for the cleaning of fresh leaf of Moringa with it is fresh-keeping, be compared with the traditional method, fresh Moringa blade shelf life extension can be made to 20~30d, filled up the problem of fresh leaf of Moringa is unable to long term storage.
Description
Technical field
The present invention discloses the cleaning and fresh-keeping agent and application method of a kind of leaf of Moringa, belongs to agricultural storage preservation technology neck
Domain.
Background technique
Moringa (Moringa oleiferaLam. it is) a kind of typical tropical quick growing species of trees, is Moringaceae Moringa
Perennial fast-growing arbor, is grown on the areas such as the torrid zone, subtropical zone extensively.Protein rich in, mineral element in leaf of Moringa
With vitamin.Protein in leaf of Moringa is 2 times of milk, and calcareous is 4 times of milk, and potassium is 3 times of banana, and iron is spinach
3 times, vitamin C be 7 times of citrus, vitamin A is 4 times of carrot.Amino acid also rich in leaf of Moringa, up to
17 kinds, wherein must amino acid, especially lysine and threonine containing 11 kinds of human bodies.Principle active component is Huang in leaf of Moringa
Ketone, polysaccharide, alkaloid, water soluble protein etc., and content of these component distributings in leaf is significantly higher than stem.Leaf of Moringa is anti-
Inflammation, decompression, diuresis, antibacterial, anti-oxidant, anti-diabetic, antitumor and antiulcer etc. have good treatment potentiality.Leaf of Moringa
Integration of drinking and medicinal herbs food is become.
Fresh Moringa tender leaf color is emerald green, can be edible directly as vegetables, such as manufactures cooking, cold dish, soup congee, taste
Such as spinach.Fresh food Moringa has formed consumption habit, and has biggish market potential.But the unsuitable long-term preservation of fresh Moringa, easily
Occur to rot, the markets of producing areas can only be supplied during harvesting, it can not large batch of long distance transportation.Therefore, Moringa is improved
Techniques of preserving, Shelf-life are of great significance to promotion Moringa industry entirety benign development.In the store and processing of Moringa
There are also document announcement, as in Chinese patent application that application publication number is CN104186643A by Moringa acetic acid, little Su
It beats after mixed aqueous solution boils and pulls cooling out, be vacuum-packed.The although easy realization easy to operate of this method, but due to boiling process
Middle addition acetic acid and sodium bicarbonate, can nutritional ingredient to Moringa blade and mouthfeel have an impact.Therefore, it formulates scientific and reasonable fresh
Moringa blade method for preserving is to the edible range for ensureing Moringa quality, reinforcement Moringa and Moringa industry development is promoted to have important meaning
Justice.
Summary of the invention
The present invention provides a kind of cleaning and fresh-keeping agent of fresh Moringa blade, constituent and mass percent are alkyl Portugal
Polyglycoside 20%~50%, sodium n-alkylbenzenesulfonate 40%~60%, Siberian solomonseal rhizome polysaccharide 3%~15%, sodium carbonate peroxide 0.5%~5%, water
Poplar acid 0.1%~0.5%.
The cleaning agent contain surfactant, metal ion chelation agent, antibacterial substance, anti-lignin synthesis substance etc. at
Point, by merging cleaning and antistaling process, operation sequence is simplified, by the way that antibacterial and anti-lignin synthesis substance is added, is extended
Shelf-life, slow down the significant decrease of mouthfeel.
The use process of cleaning and fresh-keeping agent of the invention are as follows:
(1) cleaning and fresh-keeping agent and water are mixed in the ratio that mass volume ratio kg:L is 1:40~70, the temperature of water is 10~25
DEG C, it is ready-to-use；
(2) it is transferred to 1~5 min of immersion in the mixed liquor of step (1) after the fresh Moringa blade of picking cleaning, pulls leaf of Moringa out
Piece waits blade surface moisture loss clean by way of volatilizing naturally；It should be replaced after mixed liquor turbidity >=1mg/L；
(3) step (2) Moringa blade is subjected to binding, the tightness of every handle is not kinked with blade as degree；
(4) the leaf of Moringa piece that step (3) ties handle is fitted into air-adjustable fresh-keeping bag, is filled with fresh-keeping gas, sealed；Wherein fresh-keeping gas
The composition and percent by volume of body are as follows: N2 90~95%, O2 1~5%, CO21~5%；
(5) step (4) are placed in turnover box equipped with the air-adjustable fresh-keeping bag of Moringa blade, are stacked；
(6) leaf of Moringa in step (5) turnover box is refrigerated by the way of gradient cooling, the first preservation 3 in 10~15 DEG C of freezers
Then~6h is transferred to 6~12h of preservation at 5~10 DEG C, finally the long term storage at 1~4 DEG C.
The fresh Moringa blade is Moringa blade of the collecting time within 6 h, and Moringa blade is leaf age within 15d
Training spray and tender leaf thereon, every length is 20~30 cm.
The mass volume ratio kg:L of the Moringa blade and mixed liquor is 1:40~60.
The binding is beaten up by the specification point of 100~500g.
Stack the different numbers of plies in the step (5) according to every bag of weight, 100g≤10 layer, 100~200 g≤8 layer,
200~300 g≤6 layer, 300~400 g≤5 layer, 400~500 g≤4 layer.
Cleaning and fresh-keeping agent is added in the present invention in Moringa blade cleaning process, and cleaning and fresh-keeping two processes are carried out
Integration, can effectively remove the external source sundries for being adsorbed in Moringa blade surface, while play the role of smearing fresh-keeping liquid；This hair
Bright cleaning and fresh-keeping agent used uses pollution-free, safe substance, and can be harmless to the human body with complete biodegradable, can
It is directly edible.Do not have to thus worry the problem of washing cleaning agent repeatedly after cleaning, saves process time.
The invention has the benefit that
1, cleaning and fresh-keeping carry out process integration are completed the work of smearing antistaling agent by the present invention during cleaning removal of impurities
Sequence, achieved the purpose that and meanwhile clean with it is fresh-keeping, saved recruitment cost, reduced the unnecessary of tender leaf caused by multi-pass operation
Damage and loss；
2, Moringa blade of the present invention saves in controlled atmosphere bag, and controlled atmosphere gas can not only play preservation, and because positive pressure
It saves, effectively reduces extruding caused by leaf of Moringa stacking in storage process, destroy the mode of appearance of leaf of Moringa and cause material
Loss；
3, it uses gradient cooling to refrigerate, solves that conventional method is directly entered Moringa spray caused by freezer and tender leaf is easy thereon
The problem of by freeze injury；
4, the fresh Moringa blade Techniques of preserving of the present invention can make Moringa shelf life reach 20~30 d, fill up fresh leaf of Moringa not
The problem of energy long term storage.
Specific embodiment
Below by embodiment with the substantive distinguishing features and significant progress that the present invention is further explained, but the present invention is absolutely not
It is limited only to embodiment.
Embodiment 1: this fresh Moringa blade cleaning and fresh-keeping agent constituent and mass percent are as follows: alkyl-glucoside 50%,
Sodium n-alkylbenzenesulfonate 40%, Siberian solomonseal rhizome polysaccharide 7%, sodium carbonate peroxide 2.5%, salicylic acid 0.5%.
The application method of above-mentioned cleaning and fresh-keeping agent is as follows:
Moringa blade of the collecting time within 6 h, training spray of the blade leaf age within 10 d and tender leaf thereon, every
Length be 25 cm；5 batches, the fresh Moringa blade of 5 groups of each batch, every group of 20 kg are cleaned altogether；It is protected in freezer after cleaning
Deposit 30 d；
Specific step is as follows:
(1) cleaning and fresh-keeping agent and water are mixed in the ratio of mass volume ratio (kg:L) 1:50, answers matching while using, the temperature of water is
17 ℃；
(2) it is transferred in the mixed liquor of step (1) after the fresh Moringa blade of picking cleaning and impregnates 3 min, wherein Moringa blade
Mass ratio with mixed liquor is (kg:L) 1:40, pulls Moringa blade after immersion out, blade table is waited by way of volatilizing naturally
Face moisture loss is clean；It should be replaced after mixed liquor turbidity >=1 mg/L；
(3) the Moringa blade of step (2) is subjected to binding according to the specification of 500 g/ handles, the tightness of every handle is not twisted with blade
Degree of being tied to；
(4) the leaf of Moringa piece that step (3) ties handle is packed into air-adjustable fresh-keeping bag, is filled with fresh-keeping gas, sealed；Wherein fresh-keeping gas
Composition and percent by volume are as follows: N2 90%、O2 5%、CO25%；
(5) step (4) are placed in turnover box equipped with the air-adjustable fresh-keeping bag of Moringa blade, stack 4 layers；
(6) leaf of Moringa in step (5) turnover box is refrigerated by the way of gradient cooling, first 3 h of preservation in 15 DEG C of freezers,
Then it is transferred to 11 h of preservation at 10 DEG C, finally the long term storage at 3 DEG C.
Moringa blade is taken out from freezer, and edible rate reduction by 7%, color reduction by 6%, water-soluble polysaccharide and water are found after measurement
For the dissolubility protein content range of decrease within 9%, crude fiber content amplification is 15%(table 1,2).
Embodiment 2: this fresh Moringa blade cleaning and fresh-keeping agent constituent and mass percent are as follows: alkyl-glucoside 40%,
Sodium n-alkylbenzenesulfonate 50%, Siberian solomonseal rhizome polysaccharide 8%, sodium carbonate peroxide 1.7%, salicylic acid 0.3%.
The application method of above-mentioned cleaning and fresh-keeping agent is as follows:
Moringa blade of the collecting time within 3 h, training spray of the blade leaf age within 15 d and tender leaf thereon, every
Length be 20 cm；5 batches, the fresh Moringa blade of 5 groups of each batch, every group of 30 kg are cleaned altogether；It is protected in freezer after cleaning
Deposit 30 d；
Specific step is as follows carries out:
(1) cleaning and fresh-keeping agent and water are mixed in the ratio of mass volume ratio (kg:L) 1:60, answers matching while using, the temperature of water is
16 ℃；
(2) will be transferred in the mixed liquor of step (1) after Moringa blade fresh after picking removal of impurities and impregnate 2min, Moringa blade with mix
The mass ratio of liquid is (kg:L) 1:50, pulls Moringa blade after immersion out, blade surface moisture is waited by way of volatilizing naturally
It scatters and disappears clean；It should be replaced after mixed liquor turbidity >=1mg/L；
(3) the Moringa blade of step (2) is subjected to binding according to the specification of 200 g/ handles；The tightness of every handle is not twisted with blade
Degree of being tied to；
(4) the leaf of Moringa piece that step (3) ties handle is packed into air-adjustable fresh-keeping bag, is filled with fresh-keeping gas, sealed；Wherein fresh-keeping gas
Composition and percent by volume are as follows: N2 95%、O2 2%、CO23%；
(5) step (4) are placed in turnover box equipped with the air-adjustable fresh-keeping bag of Moringa blade, stack 6 layers；
(6) leaf of Moringa in step (5) turnover box is refrigerated by the way of gradient cooling, first 4 h of preservation in 12 DEG C of freezers,
Then it is transferred to 9 h of preservation at 8 DEG C, finally the long term storage at 4 DEG C.
Moringa blade is taken out from freezer, and edible rate reduction by 7%, color reduction by 9%, water-soluble polysaccharide and water are found after measurement
For the dissolubility protein content range of decrease within 9%, crude fiber content amplification is 13%(table 1,2).
Embodiment 3: this fresh Moringa blade cleaning and fresh-keeping agent constituent and mass percent are as follows: alkyl-glucoside 20%,
Sodium n-alkylbenzenesulfonate 60%, Siberian solomonseal rhizome polysaccharide 15%, sodium carbonate peroxide 4.9%, salicylic acid 0.1%.
The application method of above-mentioned cleaning and fresh-keeping agent is as follows:
Moringa blade of the collecting time within 5 h, training spray of the blade leaf age within 12 d and tender leaf thereon, every
Length be 30 cm；5 batches, the fresh Moringa blade of 5 groups of each batch, every group of 25 kg are cleaned altogether；It is protected in freezer after cleaning
Deposit 30 d；
Specific step is as follows carries out:
(1) cleaning and fresh-keeping agent and water are mixed in the ratio of mass volume ratio (kg:L) 1:70, answers matching while using, the temperature of water is
22 ℃；
(2) it will be transferred in the mixed liquor of step (1) after Moringa blade fresh after picking removal of impurities and impregnate 5 min, Moringa blade and mixed
The mass ratio for closing liquid is (kg:L) 1:60, pulls Moringa blade after immersion out, blade surface water is waited by way of volatilizing naturally
Dispersion is lost clean；It should be replaced after mixed liquor turbidity >=1mg/L；
(3) the Moringa blade of step (2) is subjected to binding according to the specification of 100 g/ handles；The tightness of every handle is not twisted with blade
Degree of being tied to；
(4) the leaf of Moringa piece that step (3) ties handle is packed into air-adjustable fresh-keeping bag, is filled with fresh-keeping gas, sealed；Wherein fresh-keeping gas
Composition and percent by volume are as follows: N2 92%、O2 4%、CO24%；
(5) step (4) are placed in turnover box equipped with the air-adjustable fresh-keeping bag of Moringa blade, stack 7 layers；
(6) leaf of Moringa in step (5) turnover box is refrigerated by the way of gradient cooling, first 6 h of preservation in 10 DEG C of freezers,
Then it is transferred to 6 h of preservation at 5 DEG C, finally the long term storage at 1 DEG C.
Moringa blade is taken out from freezer, and edible rate reduction by 6%, color reduction by 9%, water-soluble polysaccharide and water are found after measurement
For the dissolubility protein content range of decrease within 7%, crude fiber content amplification is 11%(table 1,2)；
The fresh Moringa blade of table 1 saves physiological indexes (%) after 30 d
；
The fresh Moringa blade of table 2 saves nutrient composition content variation (%) after 30 d
。
Claims (5)
1. a kind of cleaning and fresh-keeping agent of leaf of Moringa, which is characterized in that constituent and mass percent are as follows: alkyl-glucoside 20%
~50%, sodium n-alkylbenzenesulfonate 40%~60%, Siberian solomonseal rhizome polysaccharide 3%~15%, sodium carbonate peroxide 0.5%~5%, salicylic acid 0.1%
~0.5%.
2. the application method of the cleaning and fresh-keeping agent of leaf of Moringa described in claim 1, which is characterized in that carry out as follows:
(1) cleaning and fresh-keeping agent and water are mixed in the ratio that mass volume ratio kg:L is 1:40~70, the temperature of water is 10~25
℃；
(2) it is transferred to 1~5 min of immersion in the mixed liquor of step (1) after the fresh Moringa blade of picking cleaning, pulls leaf of Moringa out
Piece waits blade surface moisture loss clean by way of volatilizing naturally；It should be replaced after mixed liquor turbidity >=1mg/L；
(3) step (2) Moringa blade is subjected to binding, the tightness of every handle is not kinked with blade as degree；
(4) the leaf of Moringa piece that step (3) ties handle is fitted into air-adjustable fresh-keeping bag, is filled with fresh-keeping gas, sealed；Wherein fresh-keeping gas
The composition and percent by volume of body are as follows: N2 90~95%, O2 1~5%, CO21~5%；
(5) step (4) are placed in turnover box equipped with the air-adjustable fresh-keeping bag of Moringa blade, are stacked；
(6) leaf of Moringa in step (5) turnover box is refrigerated by the way of gradient cooling, the first preservation 3 in 10~15 DEG C of freezers
Then~6 h are transferred to 6~12 h of preservation at 5~10 DEG C, finally the long term storage at 1~4 DEG C.
3. application method according to claim 2, it is characterised in that: the mass volume ratio kg:L of Moringa blade and mixed liquor
For 1:40~60.
4. application method according to claim 2, it is characterised in that: binding is beaten up by the specification point of 100~500g.
5. application method according to claim 4, it is characterised in that: stack difference according to every bag of weight in step (5)
The number of plies, 100 g≤10 layer, 100~200 g≤8 layer, 200~300 g≤6 layer, 300~400 g≤5 layer, 400~500 g
≤ 4 layers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810735888.1A CN109007001B (en) | 2018-07-06 | 2018-07-06 | Moringa oleifera leaf cleaning and fresh-keeping agent and using method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810735888.1A CN109007001B (en) | 2018-07-06 | 2018-07-06 | Moringa oleifera leaf cleaning and fresh-keeping agent and using method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109007001A true CN109007001A (en) | 2018-12-18 |
| CN109007001B CN109007001B (en) | 2021-11-23 |
Family
ID=64640487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810735888.1A Active CN109007001B (en) | 2018-07-06 | 2018-07-06 | Moringa oleifera leaf cleaning and fresh-keeping agent and using method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109007001B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186643A (en) * | 2014-09-01 | 2014-12-10 | 唐国平 | Processing method of conveniently stored and transported fresh and tender moringa leaves |
| CN105211871A (en) * | 2015-11-02 | 2016-01-06 | 张亚飞 | A kind of preparation method of Moringa cauline leaf deep processed product |
| EP3011834A1 (en) * | 2014-10-20 | 2016-04-27 | Agriphar S.A. | Improved tuber storage |
| CN106701333A (en) * | 2016-11-10 | 2017-05-24 | 董晓 | Preparation method of natural composite fruit and vegetable cleaning agent |
| CN106912573A (en) * | 2015-12-27 | 2017-07-04 | 张培君 | A kind of vegetables resist cold antistaling agent |
| CA2942780C (en) * | 2015-02-06 | 2018-05-08 | Microbio Solutions Inc. | Antimicrobial composition comprising lauric arginate ethyl ester and hydrogen peroxide |
-
2018
- 2018-07-06 CN CN201810735888.1A patent/CN109007001B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186643A (en) * | 2014-09-01 | 2014-12-10 | 唐国平 | Processing method of conveniently stored and transported fresh and tender moringa leaves |
| EP3011834A1 (en) * | 2014-10-20 | 2016-04-27 | Agriphar S.A. | Improved tuber storage |
| CA2942780C (en) * | 2015-02-06 | 2018-05-08 | Microbio Solutions Inc. | Antimicrobial composition comprising lauric arginate ethyl ester and hydrogen peroxide |
| CN105211871A (en) * | 2015-11-02 | 2016-01-06 | 张亚飞 | A kind of preparation method of Moringa cauline leaf deep processed product |
| CN106912573A (en) * | 2015-12-27 | 2017-07-04 | 张培君 | A kind of vegetables resist cold antistaling agent |
| CN106701333A (en) * | 2016-11-10 | 2017-05-24 | 董晓 | Preparation method of natural composite fruit and vegetable cleaning agent |
Non-Patent Citations (2)
| Title |
|---|
| 李志涛等: "黄精多糖的提取及其抑菌性研究", 《食品研究与开发》 * |
| 董兴惠: "辣木的引种试验简况", 《云南科技管理》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109007001B (en) | 2021-11-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101305746B (en) | Preservation method of bamboo shoot | |
| CN101933591A (en) | Instant preserved flowering cabbage and production method thereof | |
| CN104522596B (en) | A kind of low-salt preservative-less lactic acid pickles and its production technology containing compound lactobacillus | |
| CN103636772A (en) | Preservation method of lotus roots with skins | |
| CN101773159A (en) | Sanhua plum fruit storing and fresh keeping method | |
| CN102511619A (en) | Method for preparing syzygium samarangense preserved fruits | |
| CN101176481B (en) | Cherry biological antimicrobial preserving agent and thereof fresh-keeping method | |
| CN104996553A (en) | Prunus salicina storage and preservation method | |
| CN105123900B (en) | Non-thermal processing preservation method for fresh-cut water chestnuts | |
| CN104472673B (en) | A kind of melon and fruit carpopodium preservation method | |
| CN101077164A (en) | Dried carrot | |
| CN102987312A (en) | Preparation method for spicy fiddlehead | |
| CN105123902B (en) | Fresh-keeping method of fresh lotus seedpod | |
| CN102370033A (en) | Processing technology of candied citron | |
| CN104663851A (en) | High hydrostatic pressure preservation method for marine product | |
| CN109007001A (en) | A kind of the cleaning and fresh-keeping agent and application method of leaf of Moringa | |
| CN104473112B (en) | A kind of preparation method of keeping colour and crisp Gorgon fruit product | |
| CN106072200A (en) | A kind of Fructus Momordicae charantiae pickles | |
| JP2020103123A (en) | Agent for suppressing reduction of crab miso flavor after freezing/thawing | |
| CN102106377B (en) | Fig preservative and application thereof | |
| CN106579165A (en) | Sweet and sour white radish | |
| CN108739992B (en) | Papaya preservative and papaya storage and preservation method | |
| CN101849601B (en) | Method for preparing netmeg preserved fruit | |
| CN104824113A (en) | Preservation method of squid | |
| KR20040082653A (en) | Salted dry fishes and the method for producing them by using fruit juice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |