CN109169869B - Fruit and vegetable preservative - Google Patents
Fruit and vegetable preservative Download PDFInfo
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Abstract
The invention belongs to the field of agricultural product storage and preservation, and particularly relates to a pollution-free fruit and vegetable preservative. The fruit and vegetable preservative comprises, by volume, 20-30% of propolis aqueous solution, 30-40% of onion aqueous solution, 10-20% of star anise extract, and the balance of sterile water. The fruit and vegetable preservative is prepared by the steps of preparing, mixing, filtering and packaging the extracting solution, the components of the fruit and vegetable preservative are beneficial and harmless to the human body, and the fruit and vegetable preservative is safe and reliable, can prolong the storage period of fruits and vegetables, can keep and increase the color and luster of the fruits and vegetables and improve the quality, and has the advantages of extremely easy formula and convenient operation.
Description
The present application is a divisional application of the following applications: the application date is 2015, 07, 16 and the application number is 201510418246.5, and the invention name is a fruit and vegetable fresh-keeping agent and a preparation method thereof.
Technical Field
The invention belongs to the field of agricultural product storage and preservation, and particularly relates to a pollution-free fruit and vegetable preservative.
Background
In recent years, due to the rise of 'green food' and 'organic food', the demand of people on pollution-free, pollution-free and high-quality fruits and vegetables is rapidly increasing, and the fresh keeping of the fruits and vegetables is an important problem after the fruits and vegetables are picked. At present, the fruit and vegetable fresh-keeping technology mainly adopts a chemically synthesized fresh-keeping agent, but secondary pollution is easily caused to the fruits and vegetables when the chemically synthesized fresh-keeping agent is used, and the fresh-keeping effect does not meet the actual requirement. Therefore, the novel preservative which has the advantages of no residue, no pollution, broad sterilization spectrum, convenient use, safety, reliability and low cost becomes the direction of future research and development, and the preservation of fruits and vegetables is a market expected to be greatly invested and rapidly developed.
According to related researches, the natural plant extract has a good inhibition effect on pathogenic bacteria which are easy to appear in the storage process after fruits and vegetables are picked, has no negative effect, and has a good preservative and fresh-keeping effect. Such as propolis, onion and star anise, is an ideal non-toxic and efficient resource of the fruit and vegetable preservative.
Propolis is a gum solid with aromatic odor obtained by collecting resin from plant spore or trunk, and mixing with secretion of palate gland and cerulean gland. The fruit and vegetable picking agent is rich in flavone, aromatic acid and ester compounds thereof, wherein the flavone compounds are main effective components, have strong antibacterial and antioxidant capabilities, and have good inhibition effect on quality reduction of picked fruits and vegetables such as apples, tomatoes, green peppers and the like.
Onions, also known as onions, shallots, and onion, have been used as vegetables for five thousand years. The functional components of the onion comprise sulfides, mainly comprising thioether, thiol, thiosulfinate and thiosulfonate. The sulfides are mainly disulfides and trisulfides. The related research shows that the disulfide and the trisulfide have the effect of inhibiting browning of fruits and vegetables.
The star anise is dry mature fruit of star anise of the illicium genus of Magnoliaceae family, commonly called star anise in the south and star anise in the north, and is an economic crop with homology of medicine and food. Researches in recent years show that the star anise essential oil has a good inhibition effect on common spoilage organisms in food, has good oxidation resistance, and can be used as a natural preservative and an antioxidant to be applied to food preservation.
Disclosure of Invention
Aiming at the side effect of the prior chemically synthesized preservative for preserving fruits and vegetables, the invention provides a pollution-free preservative for fruits and vegetables.
The fruit and vegetable preservative is characterized by comprising, by volume, 20-30% of a propolis aqueous solution, 30-40% of an onion aqueous solution, 10-20% of an illicium verum extract and the balance of sterile water.
The preparation method of the propolis aqueous solution, the onion aqueous solution and the star anise extracting solution of the fruit and vegetable preservative comprises the following steps:
(A) propolis aqueous solution:
weighing 100g of pure propolis, adding 5 times of edible ethanol with the weight volume fraction of 60-70%, and fully stirring to dissolve the propolis to prepare a propolis alcoholic solution;
secondly, adding the propolis alcohol solution into 500ml of 80 ℃ hot water while stirring, cooling to room temperature, filtering, recovering ethanol from the filtrate until no alcohol smell exists, removing the ethanol from the filtrate, and filtering to obtain a filtrate 1 for later use;
thirdly, adding 500ml of edible ethanol with the volume fraction of 60-70% into the filter residue and the sediment in the second step, and fully stirring to dissolve the edible ethanol;
fourthly, slowly adding the propolis alcohol solution in the third step into 500ml of 80 ℃ hot water while stirring, cooling to room temperature, filtering, recovering ethanol from the filtrate until no alcohol smell exists, removing the ethanol from the filtrate, and filtering to obtain a filtrate 2 for later use;
fifthly, combining the filtrate 1 and the filtrate 2, concentrating the mixture to 1000ml at 80 ℃, cooling and filtering the mixture to obtain propolis aqueous solution;
(B) onion aqueous solution: weighing 100g onion, peeling, placing into a juicer, crushing, adding into 1000ml hot water at 70 deg.C, cooling to room temperature, and filtering to obtain onion water solution;
(C) extracting the star anise: weighing 80-100g of star anise, crushing to 100 meshes, adding into 1000ml of water, then putting into ultrasonic extraction equipment, sealing a container, leaching for 30 minutes at an ultrasonic temperature of 60 ℃ and an ultrasonic frequency of 30KHz, cooling the obtained extract to room temperature, and filtering to obtain the star anise extract.
Has the advantages that:
the fruit and vegetable preservative disclosed by the invention takes propolis, star anise and onion as main components, can inhibit respiration and transpiration of fruits and vegetables, prevents water loss of the fruits and vegetables, has the functions of bacteriostasis and color protection, inhibits the fruits and vegetables from being rotten and mildewed, and delays the senescence of the fruits and vegetables, so that the aim of preserving the fruits and vegetables is fulfilled; in addition, the fruit and vegetable preservative has the advantages of being beneficial and harmless to human bodies, safe and reliable, capable of prolonging the storage period of fruits and vegetables, keeping and increasing the color of the fruits and vegetables and improving the quality, and meanwhile, easy to prepare and convenient to operate.
Application case
The high-quality and pest-free small tomatoes are selected and divided into two groups, one group is added with the fruit and vegetable fresh-keeping agent, the other group is not added, and the research on the fresh-keeping effect of the fruit and vegetable fresh-keeping agent on the small tomatoes is researched from four indexes of weight loss rate, carbon dioxide concentration, vitamin C content and rotting rate. The fruit and vegetable preservative adopts four groups of different formulas, and the formula comprises the following components in percentage by volume: 20% of propolis aqueous solution, 30% of onion aqueous solution, 10% of star anise extract and the balance of sterile water; ② 20 percent of propolis aqueous solution, 40 percent of onion aqueous solution, 20 percent of star anise extract and the balance of sterile water; ③ 30 percent of propolis aqueous solution, 30 percent of onion aqueous solution, 10 percent of star anise extract and the balance of sterile water; fourthly, 30 percent of propolis aqueous solution, 40 percent of onion aqueous solution, 20 percent of star anise extract and the balance of sterile water are used for complement.
The observation statistics are shown in the following figure:
as shown in figure 1, the weight loss rate of each group is basically kept consistent two days before storage, and the weight loss of the control group is more serious than that of the group added with the preservative from the third day. The preservative disclosed by the invention is proved to be capable of inhibiting transpiration and reducing the consumption of water and nutrient substances, so that the weight loss rate of the small tomatoes in the storage period is reduced.
As shown in fig. 2, from the second day, the increase rate of the carbon dioxide concentration in the control group small tomato packaging bag is higher than that in the preservative group. The preservative can inhibit the respiration of the tomatoes so as to prolong the storage period.
As shown in fig. 3, from the third day, the control group showed a significantly faster decrease in vitamin C than the preservative group. The content of vitamin C in the small tomatoes is high, the quality of the small tomatoes is marked by the content of the vitamin C, and meanwhile, the vitamin C is also a reducing substance and can metabolize free radicals generated by normal metabolism of fruits and vegetables, protect cell tissues from being damaged and delay the aging speed of the fruits and vegetables. The preservative can delay the aging speed of the small tomatoes and maintain the quality of the small tomatoes in the storage process.
As shown in figure 4, from the third day to the sixth day, the rotting rate of the small tomatoes in the control group is increased at a double speed and is obviously higher than that of the preservative group, and the preservative combination control group begins to rot in a large area after losing efficacy by the seventh day. The preservative can inhibit the propagation of microorganisms on the surfaces of the small tomatoes, so that the rotting speed of the small tomatoes is reduced, and the storage period of the small tomatoes is prolonged.
The data of the four figures are integrated to draw a conclusion that the preservative can obviously improve the storage effect of the small tomatoes, inhibit the respiration and transpiration of the small tomatoes, reduce the consumption of water and nutrient substances, delay the aging speed of the small tomatoes and prolong the storage time of the small tomatoes; in addition, the preservative has no chemical components, does not generate harmful substances to the small tomatoes, and has no toxic or side effect on human bodies.
Drawings
FIG. 1 Small tomato weight loss Rate Change
FIG. 2 variation of carbon dioxide concentration in small tomato bags
FIG. 3 Small tomato vitamin C content variation
FIG. 4 change in Small tomato decay Rate
Detailed Description
Example 1
A fruit and vegetable fresh-keeping agent comprises, by volume, 20% of propolis aqueous solution, 30% of onion aqueous solution, 10% of star anise extract, and the balance of sterile water.
The preparation method of the fruit and vegetable fresh-keeping agent comprises the following preparation steps:
1. preparing an extracting solution:
(A) propolis aqueous solution:
weighing 100g of pure propolis, adding 500g of edible ethanol with the volume fraction of 70%, and fully stirring to dissolve the pure propolis to prepare a propolis alcoholic solution;
secondly, adding the propolis alcohol solution into 500ml of 80 ℃ hot water while stirring, cooling to room temperature, filtering, recovering ethanol from the filtrate until no alcohol smell exists, removing the ethanol from the filtrate, and filtering to obtain a filtrate 1 for later use;
thirdly, adding 500ml of edible ethanol with the volume fraction of 70 percent into the filter residue and the sediment in the second step, and fully stirring to dissolve the edible ethanol;
fourthly, slowly adding the propolis alcohol solution in the third step into 500ml of 80 ℃ hot water while stirring, cooling to room temperature, filtering, recovering ethanol from the filtrate until no alcohol smell exists, removing the ethanol from the filtrate, and filtering to obtain a filtrate 2 for later use;
fifthly, combining the filtrate 1 and the filtrate 2, concentrating the mixture to 1000ml at 80 ℃, cooling and filtering the mixture to obtain propolis aqueous solution;
(B) onion aqueous solution: weighing 100g onion, peeling, placing into a juicer, crushing, adding into 1000ml hot water at 70 deg.C, cooling to room temperature, and filtering to obtain onion water solution;
(C) extracting the star anise: weighing 100g of star anise, crushing to 100 meshes, adding into 1000ml of water, then putting into ultrasonic extraction equipment, sealing a container, leaching for 30 minutes at the ultrasonic temperature of 60 ℃ and the ultrasonic frequency of 30KHz, cooling the obtained extract to room temperature, and filtering to obtain the star anise extract.
2. Mixing: adding the prepared propolis aqueous solution, onion aqueous solution and star anise extract into a container according to the formula proportion, adding water to the rest part to a hundred percent, and uniformly stirring;
3. and (3) filtering: firstly, performing primary coarse filtration on the mixed solution by using a 200-mesh filter screen, then performing centrifugal separation by using a centrifugal machine at the rotation speed of 8000 rpm for 5 minutes, and taking supernatant to obtain the fruit and vegetable preservative;
4. packaging: and (4) adding the fruit and vegetable preservative obtained in the step (3) into packaging bags, and carrying out vacuum sealing packaging, wherein each bag contains 1000ml of the fruit and vegetable preservative.
Example 2
A fruit and vegetable fresh-keeping agent comprises 20% of propolis aqueous solution, 40% of onion aqueous solution, 20% of star anise extract and the balance of sterile water in percentage by volume.
The preparation method of the fruit and vegetable fresh-keeping agent comprises the following preparation steps:
1. preparing an extracting solution:
(A) propolis aqueous solution:
weighing 100g of pure propolis, adding 500g of edible ethanol with the volume fraction of 70%, and fully stirring to dissolve the pure propolis to prepare a propolis alcoholic solution;
secondly, adding the propolis alcohol solution into 500ml of 80 ℃ hot water while stirring, cooling to room temperature, filtering, recovering ethanol from the filtrate until no alcohol smell exists, removing the ethanol from the filtrate, and filtering to obtain a filtrate 1 for later use;
thirdly, adding 500ml of edible ethanol with the volume fraction of 70 percent into the filter residue and the sediment in the second step, and fully stirring to dissolve the edible ethanol;
fourthly, slowly adding the propolis alcohol solution in the third step into 500ml of 80 ℃ hot water while stirring, cooling to room temperature, filtering, recovering ethanol from the filtrate until no alcohol smell exists, removing the ethanol from the filtrate, and filtering to obtain a filtrate 2 for later use;
fifthly, combining the filtrate 1 and the filtrate 2, concentrating the mixture to 1000ml at 80 ℃, cooling and filtering the mixture to obtain propolis aqueous solution;
(B) onion aqueous solution: weighing 100g onion, peeling, placing into a juicer, crushing, adding into 1000ml hot water at 70 deg.C, cooling to room temperature, and filtering to obtain onion water solution;
(C) extracting the star anise: weighing 100g of star anise, crushing to 100 meshes, adding into 1000ml of water, then putting into ultrasonic extraction equipment, sealing a container, leaching for 30 minutes at the ultrasonic temperature of 60 ℃ and the ultrasonic frequency of 30KHz, cooling the obtained extract to room temperature, and filtering to obtain the star anise extract.
2. Mixing: adding the prepared propolis aqueous solution, onion aqueous solution and star anise extract into a container according to the formula proportion, adding water to the rest part to a hundred percent, and uniformly stirring;
3. and (3) filtering: firstly, performing primary coarse filtration on the mixed solution by using a 200-mesh filter screen, then performing centrifugal separation by using a centrifugal machine at the rotation speed of 8000 rpm for 5 minutes, and taking supernatant to obtain the fruit and vegetable preservative;
4. packaging: and (4) adding the fruit and vegetable preservative obtained in the step (3) into packaging bags, and carrying out vacuum sealing packaging, wherein each bag contains 1000ml of the fruit and vegetable preservative.
Example 3
A fruit and vegetable fresh-keeping agent comprises, by volume, 30% of propolis aqueous solution, 30% of onion aqueous solution, 10% of star anise extract, and the balance of sterile water.
The preparation method of the fruit and vegetable fresh-keeping agent comprises the following preparation steps:
1. preparing an extracting solution:
(A) propolis aqueous solution:
weighing 100g of pure propolis, adding 500g of edible ethanol with the volume fraction of 60%, and fully stirring to dissolve the pure propolis to prepare a propolis alcoholic solution;
secondly, adding the propolis alcohol solution into 500ml of 80 ℃ hot water while stirring, cooling to room temperature, filtering, recovering ethanol from the filtrate until no alcohol smell exists, removing the ethanol from the filtrate, and filtering to obtain a filtrate 1 for later use;
thirdly, adding 500ml of edible ethanol with the volume fraction of 60 percent into the filter residue and the sediment in the second step, and fully stirring to dissolve the edible ethanol;
fourthly, slowly adding the propolis alcohol solution in the third step into 500ml of 80 ℃ hot water while stirring, cooling to room temperature, filtering, recovering ethanol from the filtrate until no alcohol smell exists, removing the ethanol from the filtrate, and filtering to obtain a filtrate 2 for later use;
fifthly, combining the filtrate 1 and the filtrate 2, concentrating the mixture to 1000ml at 80 ℃, cooling and filtering the mixture to obtain propolis aqueous solution;
(B) onion aqueous solution: weighing 100g onion, peeling, placing into a juicer, crushing, adding into 1000ml hot water at 70 deg.C, cooling to room temperature, and filtering to obtain onion water solution;
(C) extracting the star anise: weighing 80g of star anise, crushing to 100 meshes, adding into 1000ml of water, then putting into ultrasonic extraction equipment, sealing a container, leaching for 30 minutes at the ultrasonic temperature of 60 ℃ and the ultrasonic frequency of 30KHz, cooling the obtained extract to room temperature, and filtering to obtain the star anise extract.
2. Mixing: adding the prepared propolis aqueous solution, onion aqueous solution and star anise extract into a container according to the formula proportion, adding water to the rest part to a hundred percent, and uniformly stirring;
3. and (3) filtering: firstly, performing primary coarse filtration on the mixed solution by using a 200-mesh filter screen, then performing centrifugal separation by using a centrifugal machine at the rotation speed of 8000 rpm for 5 minutes, and taking supernatant to obtain the fruit and vegetable preservative;
4. packaging: and (4) adding the fruit and vegetable preservative obtained in the step (3) into packaging bags, and carrying out vacuum sealing packaging, wherein each bag contains 1000ml of the fruit and vegetable preservative.
Example 4
A fruit and vegetable fresh-keeping agent comprises, by volume, 30% of propolis aqueous solution, 40% of onion aqueous solution, 20% of star anise extract, and the balance of sterile water.
The preparation method of the fruit and vegetable fresh-keeping agent comprises the following preparation steps:
1. preparing an extracting solution:
(A) propolis aqueous solution:
weighing 100g of pure propolis, adding 500g of edible ethanol with the volume fraction of 60%, and fully stirring to dissolve the pure propolis to prepare a propolis alcoholic solution;
secondly, adding the propolis alcohol solution into 500ml of 80 ℃ hot water while stirring, cooling to room temperature, filtering, recovering ethanol from the filtrate until no alcohol smell exists, removing the ethanol from the filtrate, and filtering to obtain a filtrate 1 for later use;
thirdly, adding 500ml of edible ethanol with the volume fraction of 60 percent into the filter residue and the sediment in the second step, and fully stirring to dissolve the edible ethanol;
fourthly, slowly adding the propolis alcohol solution in the third step into 500ml of 80 ℃ hot water while stirring, cooling to room temperature, filtering, recovering ethanol from the filtrate until no alcohol smell exists, removing the ethanol from the filtrate, and filtering to obtain a filtrate 2 for later use;
fifthly, combining the filtrate 1 and the filtrate 2, concentrating the mixture to 1000ml at 80 ℃, cooling and filtering the mixture to obtain propolis aqueous solution;
(B) onion aqueous solution: weighing 100g onion, peeling, placing into a juicer, crushing, adding into 1000ml hot water at 70 deg.C, cooling to room temperature, and filtering to obtain onion water solution;
(C) extracting the star anise: weighing 80g of star anise, crushing to 100 meshes, adding into 1000ml of water, then putting into ultrasonic extraction equipment, sealing a container, leaching for 30 minutes at the ultrasonic temperature of 60 ℃ and the ultrasonic frequency of 30KHz, cooling the obtained extract to room temperature, and filtering to obtain the star anise extract.
2. Mixing: adding the prepared propolis aqueous solution, onion aqueous solution and star anise extract into a container according to the formula proportion, adding water to the rest part to a hundred percent, and uniformly stirring;
3. and (3) filtering: firstly, performing primary coarse filtration on the mixed solution by using a 200-mesh filter screen, then performing centrifugal separation by using a centrifugal machine at the rotation speed of 8000 rpm for 5 minutes, and taking supernatant to obtain the fruit and vegetable preservative;
4. packaging: and (4) adding the fruit and vegetable preservative obtained in the step (3) into packaging bags, and carrying out vacuum sealing packaging, wherein each bag contains 1000ml of the fruit and vegetable preservative.
The above four embodiments are specific embodiments of the present invention, and it should be noted that the technical means used in the present invention are all methods known to those skilled in the art unless otherwise specified. In addition, the embodiments should be considered illustrative, and not restrictive, of the scope of the invention, which is defined solely by the claims. It will be apparent to those skilled in the art that various changes or modifications in the components and amounts of the materials used in these embodiments can be made without departing from the spirit and scope of the invention.
Claims (3)
1. The fruit and vegetable fresh-keeping agent is characterized by comprising 20% of propolis aqueous solution, 30% of onion aqueous solution, 10% of star anise extract and the balance of sterile water in percentage by volume, wherein,
the preparation method of the star anise extracting solution comprises the following steps: weighing 100g of star anise, crushing to 100 meshes, adding into 1000ml of water, then putting into ultrasonic extraction equipment, sealing a container, leaching for 30 minutes at the ultrasonic temperature of 60 ℃ and the ultrasonic frequency of 30KHz, cooling the obtained extract to room temperature, and filtering to obtain the star anise extract.
2. The fruit and vegetable preservative according to claim 1, wherein the preparation of the propolis aqueous solution comprises the following steps:
weighing 100g of pure propolis, adding 500g of edible ethanol with the volume fraction of 70%, and fully stirring to dissolve the pure propolis to prepare a propolis alcoholic solution;
secondly, adding the propolis alcohol solution into 500ml of 80 ℃ hot water while stirring, cooling to room temperature, filtering, recovering ethanol from the filtrate until no alcohol smell exists, removing the ethanol from the filtrate, and filtering to obtain a filtrate 1 for later use;
thirdly, adding 500ml of edible ethanol with the volume fraction of 70 percent into the filter residue and the sediment in the second step, and fully stirring to dissolve the edible ethanol;
fourthly, slowly adding the propolis alcohol solution in the third step into 500ml of 80 ℃ hot water while stirring, cooling to room temperature, filtering, recovering ethanol from the filtrate until no alcohol smell exists, removing the ethanol from the filtrate, and filtering to obtain a filtrate 2 for later use;
fifthly, combining the filtrate 1 and the filtrate 2, concentrating the mixture to 1000ml at 80 ℃, cooling and filtering the mixture to obtain the propolis aqueous solution.
3. The fruit and vegetable preservative of claim 1, wherein the preparation of the aqueous onion solution comprises the steps of: weighing 100g Bulbus Allii Cepae, peeling, placing into a juicer, crushing, adding into 1000ml 70 deg.C hot water, cooling to room temperature, and filtering to obtain Bulbus Allii Cepae aqueous solution.
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| CN106615085B (en) * | 2016-12-19 | 2020-01-10 | 山西省农业科学院生物技术研究中心 | Microbial and plant source composite fruit and vegetable fresh-keeping agent |
| CN107333877A (en) * | 2017-07-31 | 2017-11-10 | 周海腾 | Melon and fruit antistaling agent prepared by a kind of glycyrrhiza glabra extract |
| CN109077214A (en) * | 2018-08-31 | 2018-12-25 | 苏炳京 | A kind of food nutrition Organic fresh-keeping method liquid |
| CN109221877A (en) * | 2018-08-31 | 2019-01-18 | 苏炳京 | Health-care steeping pot-stewed chicken pawl and its processing method |
| CN117426414A (en) * | 2023-12-01 | 2024-01-23 | 山西农业大学乡村调查研究院 | Fruit and vegetable preservative as well as application method and application thereof |
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Also Published As
| Publication number | Publication date |
|---|---|
| CN104970094B (en) | 2018-10-02 |
| CN104970094A (en) | 2015-10-14 |
| CN109169870A (en) | 2019-01-11 |
| CN109169869A (en) | 2019-01-11 |
| CN109169870B (en) | 2022-03-15 |
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