CN109090225A - A kind of method of biological preservation crisp winter jujube - Google Patents
A kind of method of biological preservation crisp winter jujube Download PDFInfo
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- CN109090225A CN109090225A CN201810745104.3A CN201810745104A CN109090225A CN 109090225 A CN109090225 A CN 109090225A CN 201810745104 A CN201810745104 A CN 201810745104A CN 109090225 A CN109090225 A CN 109090225A
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- Prior art keywords
- fresh
- winter jujube
- keeping
- crisp
- culture medium
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
Abstract
The invention discloses a kind of methods of biological preservation crisp winter jujube: (1) fermenting: configuration LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol 15.0ml, agar 15.0g, cornstarch 2-3g, stachyose 2-4g distilled water are settled to 1.0L；7.0,121 DEG C of pH, 15min sterilizing；Bacillus licheniformis ZJU-X1 is inoculated with according to inoculum concentration 10% into LB culture medium, 37-39 DEG C fermentation 3-7 hours, obtain antistaling agent；(2) fresh-keeping: by 100 times of fresh-keeping dilution agent, to be uniformly sprayed on winter jujube.The present invention carries out fermentation acquisition using natural probiotic micro-organisms, can effective fresh-keeping winter jujube, keep its crisp hardness, cane sugar content reduces mildew.
Description
Technical field
The present invention relates to a kind of methods of biological preservation crisp winter jujube, belong to field of biotechnology.
Background technique
Winter jujube is described as " kings of all kinds of fruits ", originates in Shandong Zhanhua, there is more than 3000 years history so far." Zhanhua winter jujube " is in winter jujube
Treasure, because its taste is extremely beautiful, the Ming Dynasty is great to be controlled and makes by imperial order within 3 years as " tribute ", and one until clear.Winter jujube be also known as " living vitamin pill ",
" king of Victoria C ", Victoria C content are 50-3000 times of the common fruits such as apple, pears, grape, and are rich in a variety of amino acid, micro member
Element is with minerals, particularly rich in zinc；Separately " Adenosine cyclic phosphate (CAMP) " great anti-aging effects contained by it, it is intracorporal to people
Cancer cell has stronger destruction and inhibiting effect, moreover it is possible to and blood vessel is expanded, myocardial contractive power is increased, improves myocardial nutrition, therefore can
Prevent cardiovascular disease, be otherwise known as " peanut ".
Winter jujube palatable crisp, but be easy to appear dehydration, shrinkage, pulp wine is soft, brown stain, rots, at normal temperature the shelf-life
Only 5 days or so.
As living standards of the people improve, the fresh and nutritive value of fruit obtains very big attention, therefore to fruit
Fresh-keeping requirement is also higher and higher.The storage time for how extending fruit keeps its quality constant, has become current consumer
Institute's general concern and urgent problem to be solved.According to investigations, China causes fruit to be lost every year at present due to preservation technology problem
Rate is 20% ~ 25%.More advanced preservation technology mainly has that low critical temperature high humidity is fresh-keeping, low dose radiation pretreatment is protected at present
It is fresh, high pressure is fresh-keeping, genetic engineering is fresh-keeping, coating-film fresh-keeping and biological preservation etc..Chemical preservative to the toxic side effect of human body, it is carcinogenic
It allows it was recognized that its risk.Physical preservation preservation method requires technical strong, maintenance of equipment hardly possible, cost relatively high.
Biological preservation substance is directed to organism itself constituent or its metabolite, has the spies such as tasteless, nontoxic, safe
Point, furthermore biological preservation substance is generally all biodegradable, not will cause secondary pollution.
The present invention is directed to invent a kind of method of biological preservation crisp winter jujube, fermented using natural probiotic micro-organisms
Obtain, can effective fresh-keeping winter jujube, keep its crisp hardness, cane sugar content reduces mildew.Nontoxic residue-free.
Summary of the invention
The object of the present invention is to provide a kind of methods of biological preservation crisp winter jujube, are carried out using natural probiotic micro-organisms
Fermentation obtains, can effective fresh-keeping winter jujube, keep its crisp hardness, cane sugar content reduces mildew.
The prior art is disclosed a kind of bacillus licheniformis, is bacillus licheniformis (Bacillus licheniformis)
ZJU-X1 is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number CGMCC
No.9688, mainly for generation of antibacterial peptide.The present inventor has found the crispy texture for being applied to keep winter jujube for the first time, protects
The effect for holding sugariness also has the function of reducing mildew due to the effect of antibacterial peptide.
The present invention is implemented as follows:
A kind of method of biological preservation crisp winter jujube, its step are as follows:
(1) it ferments:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 2-3g, stachyose 2-4g distilled water are settled to 1.0L；7.0,121 DEG C of pH, 15min goes out
Bacterium；
Bacillus licheniformis ZJU-X1 is inoculated with according to inoculum concentration 10% into LB culture medium, 37-39 DEG C fermentation 3-7 hours, protected
Fresh dose；
(2) fresh-keeping:
By 100 times of fresh-keeping dilution agent, it is uniformly sprayed on winter jujube.
Advantages of the present invention:
A kind of method of biological preservation crisp winter jujube, carries out fermentation acquisition using natural probiotic micro-organisms, can be effectively fresh-keeping
Winter jujube, keeps its crisp hardness, and cane sugar content reduces mildew.
Specific embodiment
The embodiment of the present invention is described below in detail, described the examples are only for explaining the invention, and should not be understood as pair
Limitation of the invention.
Embodiment 1
A kind of method of biological preservation crisp winter jujube, its step are as follows:
(1) it ferments:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 2g, stachyose 2g distilled water are settled to 1.0L；7.0,121 DEG C of pH, 15min sterilizing；
Bacillus licheniformis ZJU-X1 is inoculated with according to inoculum concentration 10% into LB culture medium, 37 DEG C ferment 3 hours, obtain antistaling agent；
(2) fresh-keeping:
By 100 times of fresh-keeping dilution agent, it is uniformly sprayed on winter jujube.Fountain height is thousand points that the weight of antistaling agent is fresh winter jujube
One of.
Make the fruit of soluble solid content 23.8%, 25 DEG C of 30 d detection effects of storage:
After compareing fruit storage 10d, mildew, rotten fruit are gradually increased, until mould fruit rate is up to 96.7% when 30 d.Place of the present invention
Winter jujube after reason, mould fruit rate only 1.6% when storing 30 d, and also flesh firmness storage rate is 98.7.
As it can be seen that method of the invention has good storage fresh-keeping effect at normal temperature.
Embodiment 2:
A kind of method of biological preservation crisp winter jujube, its step are as follows:
(1) it ferments:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 3g, stachyose 4g distilled water are settled to 1.0L；7.0,121 DEG C of pH, 15min sterilizing；
Bacillus licheniformis ZJU-X1 is inoculated with according to inoculum concentration 10% into LB culture medium, 39 DEG C ferment 7 hours, obtain fresh-keeping
Agent；
(2) fresh-keeping:
By 100 times of fresh-keeping dilution agent, it is uniformly sprayed on winter jujube.
Make the fruit of soluble solid content 23.8%, 25 DEG C of 30 d detection effects of storage:
After compareing fruit storage 10d, mildew, rotten fruit are gradually increased, until mould fruit rate is up to 96.7% when 30 d.Place of the present invention
Winter jujube after reason, mould fruit rate only 1.6% when storing 30 d, and also flesh firmness storage rate is 90.3.
As it can be seen that method of the invention has good storage fresh-keeping effect at normal temperature.
Embodiment 3
A kind of method of biological preservation crisp winter jujube, its step are as follows:
(1) it ferments:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 2.5g, stachyose 3g distilled water are settled to 1.0L；7.0,121 DEG C of pH, 15min goes out
Bacterium；
Bacillus licheniformis ZJU-X1 is inoculated with according to inoculum concentration 10% into LB culture medium, 37-39 DEG C ferments 5 hours, obtains fresh-keeping
Agent；
(2) fresh-keeping:
By 100 times of fresh-keeping dilution agent, it is uniformly sprayed on winter jujube.
Make the fruit of soluble solid content 23.8%, 25 DEG C of 30 d detection effects of storage:
After compareing fruit storage 10d, mildew, rotten fruit are gradually increased, until mould fruit rate is up to 96.7% when 30 d.Place of the present invention
Winter jujube after reason, mould fruit rate only 2.1% when storing 30 d, and also flesh firmness storage rate is 92.3.
As it can be seen that method of the invention has good storage fresh-keeping effect at normal temperature.
Embodiment 4
A kind of method of biological preservation crisp winter jujube, its step are as follows:
(1) it ferments:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 2.8g, stachyose 2.8g distilled water are settled to 1.0L；7.0,121 DEG C of pH, 15min goes out
Bacterium；
Bacillus licheniformis ZJU-X1 is inoculated with according to inoculum concentration 10% into LB culture medium, 38 DEG C ferment 4 hours, obtain antistaling agent；
(2) fresh-keeping:
By 100 times of fresh-keeping dilution agent, it is uniformly sprayed on winter jujube.
Make the fruit of soluble solid content 23.8%, 25 DEG C of 30 d detection effects of storage:
After compareing fruit storage 10d, mildew, rotten fruit are gradually increased, until mould fruit rate is up to 96.7% when 30 d.Place of the present invention
Winter jujube after reason, mould fruit rate only 1.9% when storing 30 d, and also flesh firmness storage rate is 91.9.
As it can be seen that method of the invention has good storage fresh-keeping effect at normal temperature.
Embodiment 5
A kind of method of biological preservation crisp winter jujube, its step are as follows:
(1) it ferments:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 3g, stachyose 2g distilled water are settled to 1.0L；7.0,121 DEG C of pH, 15min sterilizing；
Bacillus licheniformis ZJU-X1 is inoculated with according to inoculum concentration 10% into LB culture medium, 37-39 DEG C ferments 6 hours, obtains fresh-keeping
Agent；
(2) fresh-keeping:
By 100 times of fresh-keeping dilution agent, it is uniformly sprayed on winter jujube.
Make the fruit of soluble solid content 23.8%, 25 DEG C of 30 d detection effects of storage:
After compareing fruit storage 10d, mildew, rotten fruit are gradually increased, until mould fruit rate is up to 96.7% when 30 d.Place of the present invention
Winter jujube after reason, mould fruit rate only 2.8% when storing 30 d, and also flesh firmness storage rate is 93.5.
As it can be seen that method of the invention has good storage fresh-keeping effect at normal temperature.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
Centainly refer to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be any
One or more embodiment or examples in can be combined in any suitable manner.
Although an embodiment of the present invention has been shown and described, it will be understood by those skilled in the art that: not
A variety of change, modification, replacement and modification can be carried out to these embodiments in the case where being detached from the principle of the present invention and objective, this
The range of invention is defined by the claims and their equivalents.
Claims (3)
1. a kind of method of biological preservation crisp winter jujube, its step are as follows:
(1) it ferments:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 2-3g, stachyose 2-4g distilled water are settled to 1.0L；7.0,121 DEG C of pH, 15min goes out
Bacterium；
Bacillus licheniformis ZJU-X1 is inoculated with according to inoculum concentration 10% into LB culture medium, 37-39 DEG C fermentation 3-7 hours, protected
Fresh dose；
(2) fresh-keeping:
By 100 times of fresh-keeping dilution agent, it is uniformly sprayed on winter jujube.
2. method described in claim 1, it is characterised in that:
Fountain height is the one thousandth that the weight of antistaling agent is fresh winter jujube.
3. method described in claim 1, it is characterised in that:
Bacillus licheniformis (Bacillus licheniformis) ZJU-X1, is preserved in Chinese microorganism strain preservation pipe
Reason committee common micro-organisms center, deposit number are CGMCC No.9688.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810745104.3A CN109090225A (en) | 2018-07-09 | 2018-07-09 | A kind of method of biological preservation crisp winter jujube |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810745104.3A CN109090225A (en) | 2018-07-09 | 2018-07-09 | A kind of method of biological preservation crisp winter jujube |
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| CN201810745104.3A Pending CN109090225A (en) | 2018-07-09 | 2018-07-09 | A kind of method of biological preservation crisp winter jujube |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109984189A (en) * | 2019-04-29 | 2019-07-09 | 山西农业大学 | A kind of fresh-cut fruit and vegetable antistaling agent by bacillus licheniformis, atrophy bacillus and the produced bateriostatics compounding of bacillus amyloliquefaciens |
| CN115843865A (en) * | 2022-12-08 | 2023-03-28 | 广东省科学院生物与医学工程研究所 | Microbial agent preservation method for fruit preservation |
Citations (4)
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| CN101715800A (en) * | 2009-12-18 | 2010-06-02 | 宁波大学 | Compound anti-rot and fresh-keeping method for strawberries after picking |
| CN104542927A (en) * | 2015-01-12 | 2015-04-29 | 塔里木大学 | Compound method applied to storage and preservation of fresh date |
| CN107836514A (en) * | 2017-11-29 | 2018-03-27 | 青岛嘉瑞生物技术有限公司 | A kind of winter jujube tailored version efficient fresh-keeping agent and preparation method thereof |
| CN107988108A (en) * | 2017-12-20 | 2018-05-04 | 西安交通大学 | A kind of antimycotic bacillus short of money and its antibacterial applications |
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2018
- 2018-07-09 CN CN201810745104.3A patent/CN109090225A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715800A (en) * | 2009-12-18 | 2010-06-02 | 宁波大学 | Compound anti-rot and fresh-keeping method for strawberries after picking |
| CN104542927A (en) * | 2015-01-12 | 2015-04-29 | 塔里木大学 | Compound method applied to storage and preservation of fresh date |
| CN107836514A (en) * | 2017-11-29 | 2018-03-27 | 青岛嘉瑞生物技术有限公司 | A kind of winter jujube tailored version efficient fresh-keeping agent and preparation method thereof |
| CN107988108A (en) * | 2017-12-20 | 2018-05-04 | 西安交通大学 | A kind of antimycotic bacillus short of money and its antibacterial applications |
Non-Patent Citations (2)
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| 李静等: "果蔬微生物保鲜技术的研究进展", 《食品与生物技术学报》 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109984189A (en) * | 2019-04-29 | 2019-07-09 | 山西农业大学 | A kind of fresh-cut fruit and vegetable antistaling agent by bacillus licheniformis, atrophy bacillus and the produced bateriostatics compounding of bacillus amyloliquefaciens |
| CN109984189B (en) * | 2019-04-29 | 2022-07-01 | 山西农业大学 | Fresh-cut fruit and vegetable fresh-keeping agent compounded with bacteriostats produced by bacillus licheniformis, bacillus atrophaeus and bacillus amyloliquefaciens |
| CN115843865A (en) * | 2022-12-08 | 2023-03-28 | 广东省科学院生物与医学工程研究所 | Microbial agent preservation method for fruit preservation |
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Application publication date: 20181228 |