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.
Disclosure of Invention
Aiming at the side effect of the prior chemically synthesized preservative for keeping fruits and vegetables fresh, the invention provides a preparation method of a pollution-free fruit and vegetable preservative.
The preparation method of the fruit and vegetable preservative is characterized by comprising 20-30% of propolis aqueous solution, 30-40% of onion aqueous solution, 10-20% of star anise extracting solution and the balance of sterile water in percentage by volume.
The preparation method of the fruit and vegetable fresh-keeping agent is characterized by comprising the following preparation steps:
1. preparing an extracting solution:
(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 80-100 g 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.
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, carrying out primary coarse filtration on the mixed solution by using a 200-300-mesh filter screen, then carrying out centrifugal separation by using a centrifugal machine at the rotating 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.
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 result shows that:
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.
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.