CN111066878A - Natural fruit and vegetable preservative and preparation process thereof - Google Patents

Natural fruit and vegetable preservative and preparation process thereof Download PDF

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Publication number
CN111066878A
CN111066878A CN202010007706.6A CN202010007706A CN111066878A CN 111066878 A CN111066878 A CN 111066878A CN 202010007706 A CN202010007706 A CN 202010007706A CN 111066878 A CN111066878 A CN 111066878A
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parts
weighing
later use
weight
hour
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汪洪涛
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Jiangsu Institute of Economic and Trade Technology
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Jiangsu Institute of Economic and Trade Technology
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Priority to CN202010007706.6A priority Critical patent/CN111066878A/en
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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
    • 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
    • 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

Abstract

The invention relates to a natural fruit and vegetable fresh-keeping agent and a preparation process thereof, belonging to the technical field of food fresh keeping. The invention aims to solve the technical problem that the antioxidant and bacteriostatic components in natural wild plant resources and agricultural and sideline product waste resources are fully utilized, and the antioxidant and bacteriostatic components in the raw materials are extracted as far as possible through reasonable raw material proportion and extraction process, and simultaneously, different functions of active components in the raw materials are fully utilized to achieve better fruit and vegetable fresh-keeping effect. The process is simple, easy to operate, easy to realize industrial production, and the product is harmless to human body, and provides a better way for developing and utilizing agricultural and sideline product resources.

Description

Natural fruit and vegetable preservative and preparation process thereof
Technical Field
The invention relates to the technical field of food preservation, in particular to a natural fruit and vegetable preservative and a preparation process thereof.
Background
Fresh fruits and vegetables are important sources of daily essential vitamins, minerals and dietary fibers, and the demand for fruits and vegetables is second only to food in the world at present. The storage and fresh-keeping of fruits and vegetables are the basis for reducing loss, keeping value and increasing value in the fruit and vegetable industrialized production. With the improvement of living standard of people, the requirements on food quality and safety are increasingly improved, thereby promoting the rapid development of fresh-cut fruit and vegetable preservation technology. The fruit and vegetable fresh-keeping technology mainly comprises different physical fresh-keeping technologies, chemical fresh-keeping technologies and natural product extract fresh-keeping technologies. At present, the most effective means for storing and preserving fresh-cut fruits and vegetables is refrigeration and chemical bactericide treatment, but the use of a chemical synthetic preservative has a better preservation effect, but has certain influence on human health, even has toxicity such as carcinogenesis, teratogenesis and the like; the natural preservative is a preservative substance secreted by an organism or existing in the body, and the fresh-cut fruits and vegetables are preserved by utilizing the anti-browning and antibacterial effects of the natural product extract after being artificially extracted, so that the natural preservative has the advantages of naturalness and safety. With the attention of people on food safety, the force of researching pollution-free natural preservative and preservative products and technologies is urgently needed to be increased so as to replace chemical bactericides.
The flower of Momordica grosvenori is parthenocarpic, and is derived from Momordica grosvenori of Cucurbitaceae. Is rich in nutritional ingredients and active ingredients such as mogroside, flavonoids, polyphenols, VC, minerals, etc., and has effects of clearing away heat and toxic materials, eliminating phlegm, relieving cough, clearing liver-fire, moistening lung, preventing heatstroke, lowering blood lipid, regulating blood pressure, caring skin, etc. Has good curative effect on cough, pharyngolaryngitis and tracheitis caused by excessive smoking and drinking, swelling and pain of throat, heat and cold, and the like, and is a natural green drink suitable for people of all ages. The resource of the momordica grosvenori flower is rich, but the development is insufficient at present, and the momordica grosvenori flower is only used as scented tea or the extraction research of some functional components, so that the resource is unnecessarily wasted.
Seabuckthorn, a deciduous shrub of the genus hippophae of the family elaeagnus, is drought-resistant and sand-resistant and can survive in salinized lands, and thus is widely used for water and soil conservation. The domestic distribution is in North China, northwest China, southwest China and the like. The fructus Hippophae is a medicinal and edible plant. The roots, stems, leaves, flowers and fruits of the sea-buckthorn, especially the fruits of the sea-buckthorn contain rich nutrient substances and bioactive substances, and can be widely applied to a plurality of fields of national economy such as food, medicine, light industry, spaceflight, farming and animal husbandry fish industry and the like. The flavonoid components in the fruits and leaves of seabuckthorn are identified as follows: quercetin, isorhamnetin, kaempferol and its glycosides, myricetin, chlorogenic acid, pennyroyal, catechin, astragaloside, etc. At present, the sea buckthorn berries are developed and utilized more, but the sea buckthorn leaves are developed and utilized less, so that the sea buckthorn berries are required to be developed and utilized further.
Pyracantha fortuneana, evergreen shrubs or small trees with a height of up to 3m are usually propagated by sowing, cutting and layering. The pyracantha fortuneana is also called as firecrackers, wrest-help grains, red thorn, lucky fruits and the like, and is mainly distributed in the south of the yellow river and the vast southwest area in China. Because the fruits of pyracantha fortuneana are usually clustered and grown very densely, the pyracantha fortuneana is also called a petiole fruit. The medicinal value of pyracantha fortuneana is related, and the fruit, root and leaf of pyracantha fortuneana can be used as medicine, and has good effect on clearing away heat and toxic materials. The root bark, stem bark and fruit of the Chinese medicinal composition are rich in tannin, and can be used for extracting tannin. The pyracantha fortuneana root can be used as a medicine, is bitter and astringent in property, has the effects of stopping diarrhea, dissipating blood stasis, promoting digestion and the like, and also has similar efficacy on fruits, leaves and stem skins. The pyracantha fortuneana leaf can be used for preparing tea, and has the effects of clearing away heat and toxic materials, promoting fluid production, quenching thirst, astringing and relieving diarrhea. At present, the development of the pyracantha fortuneana is mainly focused on fruits, the development and the utilization of leaves are less, and the pyracantha fortuneana is only used as leaf tea or animal feed.
Plantago ovata, commonly called plantain and carrageen, is a traditional Chinese medicine in China and has a long use history. Annual or biennial herbs. Living in grassland, river beach, ditch, meadow, field and roadside, and has an altitude of 5-4500 m. Is available in most areas of China. The plantain contains various chemical substances, and various flavonoids, flavonols and glycosides thereof are separated and identified from the plantain. Including apigenin, luteolin, and luteolin. Has antibacterial, diuretic and antioxidant effects.
Cyclocarya paliurus, a walnut family plant and a cyclocarya genus plant are distributed in multiple provinces in the south of China. Cyclocarya paliurus is a rare tree species which survives in glacier season and only exists in China. Cyclocarya paliurus is known as panda in the plant world and the third tree in the medical world. The cyclocarya paliurus leaves are rich in organic nutritional ingredients such as saponin, flavone and polysaccharide, contain a large amount of inorganic nutritional ingredients such as iron, zinc, selenium, chromium, germanium, magnesium and calcium, have high contents of elements such as Ni, Cr, V and Se closely related to glycometabolism and insulin action, and can effectively balance glycometabolism of a human body, thereby achieving the health-care effects of reducing blood sugar and reversing complications. At present, the cyclocarya paliurus is developed and utilized less, and only products with less blood, such as cyclocarya paliurus compound tea and the like, exist.
The blackberry is rich in procyanidine, SOD, selenium, ellagic acid, flavonoid and other high-efficiency antioxidant active substances, twenty kinds of amino acids and trace elements, and is found to contain more than forty kinds of nutrient components, wherein procyanidine, SOD, amino acids, calcium, iron, zinc, selenium vitamins and the like are several times or even hundreds times of those of the blueberry which is well known, so the blackberry is praised as 'life fruit' and 'black diamond' in European and American countries. The fresh ripe blackberries are tender and juicy, have bright color, unique flavor and rich nutrition. However, the problems of fresh preservation, storage, transportation, flavor maintenance and the like of fresh blackberries hardly meet the long-term requirements of consumers, so that the blackberries are mainly used for processing beverages and fruit wine at present. However, a large amount of blackberry residues are generated in the processing process, and the blackberry residues contain a large amount of nutritional ingredients and active ingredients, so that the blackberry residues are directly discarded without being processed and utilized, and environmental pollution and resource waste are caused.
Disclosure of Invention
On the basis of consulting a large amount of documents and fully researching, wild plant resources rich in antioxidant components and antibacterial components and agricultural and sideline product waste resources such as momordica grosvenori flowers, hippophae leaves, Plantago depressa, cyclocarya paliurus leaves and blackberry residues are used as raw materials, and by utilizing the characteristics of different active components and antibacterial components of the raw materials, through a reasonable extraction process and different proportions, on one hand, the active components and the antibacterial components in the raw materials are ensured to be extracted as much as possible; on the other hand, the product is safe and nontoxic, and is suitable for the preservation and fresh keeping of different fresh fruits and vegetables and fresh-cut fruits and vegetables.
The natural fruit and vegetable preservative provided by the invention comprises the following raw materials in parts by weight:
3-5 parts of dried momordica grosvenori flower, 1-5 parts of dried hippophae rhamnoides leaf, 4-6 parts of dried hippophae rhamnoides leaf, 1-5 parts of dried Plantago depressa, 1-3 parts of dried cyclocarya paliurus leaf, 2-4 parts of dried blackberry residue and 0.5 part of sodium alginate, and is prepared by the following method,
(1) weighing the dry momordica grosvenori flowers according to the weight parts, coarsely crushing, adding 10 times of water, carrying out ultrasonic assisted extraction at the constant temperature of 60 ℃ for 30 minutes, carrying out suction filtration on the obtained filtrate for later use, adding 10 times of 50% ethanol into filter residues, carrying out heat preservation extraction at the temperature of 50 ℃ for 1 hour, filtering, combining the two filtrates, and concentrating the filtrate to 1/4 of the original volume for later use;
(2) weighing the dry sea buckthorn leaves and the dry sea buckthorn leaves in parts by weight respectively, coarsely crushing, adding 20 times of water and a proper amount of composite cellulase, stirring and leaching at the constant temperature of 50 ℃ for 1 hour, then placing in a microwave oven for leaching at medium and high fire for 5 minutes, filtering while hot, and concentrating the filtrate in vacuum to 1/5 of the original volume for later use;
(3) weighing the dry whole plantain herb in parts by weight, coarsely crushing, adding 15 times of 60% ethanol, stirring and leaching twice at 65 ℃, combining filtrates of the two times, and concentrating to 10% of the original volume for later use;
(4) weighing the dry cyclocarya paliurus leaves in parts by weight, coarsely crushing, adding 20 times of water, soaking for 1 hour at normal temperature, extracting for 3 minutes by using a medium fire in a microwave oven, performing ultrasonic-assisted extraction for 30 minutes at 60 ℃ in an ultrasonic cleaner, and performing rotary evaporation and concentration to 20% of the original volume for later use;
(5) weighing the blackberry residues in parts by weight, adding 2 times of anhydrous ether after coarse crushing, stirring and standing for 1 hour, filtering out an ether layer, adding 25 times of water and a proper amount of compound cellulase after the ether in the blackberry residues is completely volatilized, carrying out ultrasonic-assisted extraction at 50 ℃ for 1 hour, and carrying out vacuum concentration on a filtered solution to 10% of the original volume for later use;
(6) mixing the above concentrated solutions, weighing the sodium alginate in the above weight parts, pouring into the mixed concentrated solution, stirring, aseptically canning, and diluting with appropriate amount of water before use.
The invention also aims to provide a preparation process of the natural fruit and vegetable preservative, which mainly comprises the following process flows of:
(1) weighing the dry momordica grosvenori flowers according to the weight parts, coarsely crushing, adding 10 times of water, carrying out ultrasonic assisted extraction at the constant temperature of 60 ℃ for 30 minutes, carrying out suction filtration on the obtained filtrate for later use, adding 10 times of 50% ethanol into filter residues, carrying out heat preservation extraction at the temperature of 50 ℃ for 1 hour, filtering, combining the two filtrates, and concentrating the filtrate to 1/4 of the original volume for later use;
(2) weighing the dry sea buckthorn leaves and the dry sea buckthorn leaves in parts by weight respectively, coarsely crushing, adding 20 times of water and a proper amount of composite cellulase, stirring and leaching at the constant temperature of 50 ℃ for 1 hour, then placing in a microwave oven for leaching at medium and high fire for 5 minutes, filtering while hot, and concentrating the filtrate in vacuum to 1/5 of the original volume for later use;
(3) weighing the dry whole plantain herb in parts by weight, coarsely crushing, adding 15 times of 60% ethanol, stirring and leaching twice at 65 ℃, combining filtrates of the two times, and concentrating to 10% of the original volume for later use;
(4) weighing the dry cyclocarya paliurus leaves in parts by weight, coarsely crushing, adding 20 times of water, soaking for 1 hour at normal temperature, extracting for 3 minutes by using a medium fire in a microwave oven, performing ultrasonic-assisted extraction for 30 minutes at 60 ℃ in an ultrasonic cleaner, and performing rotary evaporation and concentration to 20% of the original volume for later use;
(5) weighing the blackberry residues in parts by weight, adding 2 times of anhydrous ether after coarse crushing, stirring and standing for 1 hour, filtering out an ether layer, adding 25 times of water and a proper amount of compound cellulase after the ether in the blackberry residues is completely volatilized, carrying out ultrasonic-assisted extraction at 50 ℃ for 1 hour, and carrying out vacuum concentration on a filtered solution to 10% of the original volume for later use;
(6) mixing the above concentrated solutions, weighing the sodium alginate in the above weight parts, pouring into the mixed concentrated solution, stirring, aseptically canning, and diluting with appropriate amount of water before use.
Detailed Description
The present invention is further described with reference to the following examples, but the present invention is not limited to the examples, and those skilled in the art may make certain modifications to the technical solutions of the present invention and still be within the scope of the present invention.
Example 1: weighing 3 parts of dried momordica grosvenori flower, 5 parts of dried hippophae rhamnoides leaf, 4 parts of dried pyracantha fortuneana leaf, 5 parts of dried Plantago depressa, 1 part of dried cyclocarya paliurus leaf, 4 parts of dried blackberry residue and 0.5 part of sodium alginate respectively, coarsely crushing the dried momordica grosvenori flower, adding 10 times of water, carrying out constant-temperature ultrasonic assisted extraction at 60 ℃ for 30 minutes, carrying out suction filtration on the obtained filtrate for later use, adding 10 times of 50% ethanol into the filter residue, carrying out heat preservation extraction at 50 ℃ for 1 hour, filtering, combining the two filtrates, and concentrating the obtained filtrate to 1/4 of the original volume for later; after the dry seabuckthorn leaves and the dry pyracantha fortuneana leaves are coarsely crushed, 20 times of water and a proper amount of compound cellulase are added to be stirred and extracted for 1 hour at the constant temperature of 50 ℃, then the mixture is put into a microwave oven to be extracted for 5 minutes at medium and high fire, the hot mixture is filtered, and the filtrate is concentrated to 1/5 of the original volume in vacuum for later use; coarsely pulverizing dried Plantago depressa, adding 15 times of 60% ethanol, stirring and extracting at 65 deg.C for two times, mixing the filtrates, and concentrating to 10% of the original volume; after being coarsely crushed, the dry cyclocarya paliurus leaves are added with 20 times of water and soaked for 1 hour at normal temperature, and then are extracted for 3 minutes by medium fire in a microwave oven, and then are subjected to ultrasonic-assisted extraction for 30 minutes at 60 ℃ in an ultrasonic cleaner, and then are subjected to rotary evaporation and concentration to 20% of the original volume for later use; adding 2 times of anhydrous ether after coarsely crushing blackberry residues, stirring and standing for 1 hour, filtering an ether layer, adding 25 times of water and a proper amount of composite cellulase after the ether in the blackberry residues is completely volatilized, performing ultrasonic-assisted extraction at 50 ℃ for 1 hour, and concentrating a filtered solution in vacuum to 10% of the original volume for later use; mixing the above concentrated solutions, adding sodium alginate, stirring, aseptically canning, and diluting with appropriate amount of water before use.
Example 2: weighing 4 parts of dried momordica grosvenori flower, 3 parts of dried hippophae rhamnoides leaf, 5 parts of dried pyracantha fortuneana leaf, 3 parts of dried Plantago depressa, 2 parts of dried cyclocarya paliurus leaf, 3 parts of dried blackberry residue and 0.5 part of sodium alginate respectively, and the rest is the same as in example 1.
Example 3: weighing 5 parts of dried momordica grosvenori flower, 1 part of dried hippophae rhamnoides leaf, 6 parts of dried pyracantha fortuneana leaf, 4 parts of dried Plantago depressa, 3 parts of dried cyclocarya paliurus leaf, 2 parts of dried blackberry residue and 0.5 part of sodium alginate respectively, and the rest is the same as in example 1.
The invention has the advantages that the raw materials used for preparing the product are almost all natural wild plant resources and agricultural and sideline product waste resources, and various raw materials contain a plurality of physiological active ingredients beneficial to the health of human bodies and have certain antioxidation and bacteriostasis functions. Through reasonable proportioning and extraction process, active ingredients in the raw materials are extracted as much as possible, and meanwhile, different functions of the active ingredients in the raw materials are fully utilized to achieve a good fruit and vegetable fresh-keeping effect. The process is simple, easy to operate, easy to realize industrial production, and the product is harmless to human body, and provides a better way for developing and utilizing agricultural and sideline product resources.

Claims (2)

1. A natural fruit and vegetable fresh-keeping agent is characterized by comprising the following raw materials in parts by weight: 3-5 parts of dried momordica grosvenori flower, 1-5 parts of dried hippophae rhamnoides leaves, 4-6 parts of dried hippophae rhamnoides leaves, 1-5 parts of dried Plantago depressa, 1-3 parts of dried cyclocarya paliurus leaves, 2-4 parts of dried blackberry residues and 0.5 part of sodium alginate, and is prepared by the following method:
(1) weighing the dry momordica grosvenori flowers according to the weight parts, coarsely crushing, adding 10 times of water, carrying out ultrasonic assisted extraction at the constant temperature of 60 ℃ for 30 minutes, carrying out suction filtration on the obtained filtrate for later use, adding 10 times of 50% ethanol into filter residues, carrying out heat preservation extraction at the temperature of 50 ℃ for 1 hour, filtering, combining the two filtrates, and concentrating the filtrate to 1/4 of the original volume for later use;
(2) weighing the dry sea buckthorn leaves and the dry sea buckthorn leaves in parts by weight respectively, coarsely crushing, adding 20 times of water and a proper amount of composite cellulase, stirring and leaching at the constant temperature of 50 ℃ for 1 hour, then placing in a microwave oven for leaching at medium and high fire for 5 minutes, filtering while hot, and concentrating the filtrate in vacuum to 1/5 of the original volume for later use;
(3) weighing the dry whole plantain herb in parts by weight, coarsely crushing, adding 15 times of 60% ethanol, stirring and leaching twice at 65 ℃, combining filtrates of the two times, and concentrating to 10% of the original volume for later use;
(4) weighing the dry cyclocarya paliurus leaves in parts by weight, coarsely crushing, adding 20 times of water, soaking for 1 hour at normal temperature, extracting for 3 minutes by using a medium fire in a microwave oven, performing ultrasonic-assisted extraction for 30 minutes at 60 ℃ in an ultrasonic cleaner, and performing rotary evaporation and concentration to 20% of the original volume for later use;
(5) weighing the blackberry residues in parts by weight, adding 2 times of anhydrous ether after coarse crushing, stirring and standing for 1 hour, filtering out an ether layer, adding 25 times of water and a proper amount of compound cellulase after the ether in the blackberry residues is completely volatilized, carrying out ultrasonic-assisted extraction at 50 ℃ for 1 hour, and carrying out vacuum concentration on a filtered solution to 10% of the original volume for later use;
(6) mixing the above concentrated solutions, weighing the sodium alginate in the above weight parts, pouring into the mixed concentrated solution, stirring, aseptically canning, and diluting with appropriate amount of water before use.
2. The natural fruit and vegetable fresh-keeping agent as claimed in claim 1, which is characterized by comprising the following processes:
(1) weighing the dry momordica grosvenori flowers according to the weight parts, coarsely crushing, adding 10 times of water, carrying out ultrasonic assisted extraction at the constant temperature of 60 ℃ for 30 minutes, carrying out suction filtration on the obtained filtrate for later use, adding 10 times of 50% ethanol into filter residues, carrying out heat preservation extraction at the temperature of 50 ℃ for 1 hour, filtering, combining the two filtrates, and concentrating the filtrate to 1/4 of the original volume for later use;
(2) weighing the dry sea buckthorn leaves and the dry sea buckthorn leaves in parts by weight respectively, coarsely crushing, adding 20 times of water and a proper amount of composite cellulase, stirring and leaching at the constant temperature of 50 ℃ for 1 hour, then placing in a microwave oven for leaching at medium and high fire for 5 minutes, filtering while hot, and concentrating the filtrate in vacuum to 1/5 of the original volume for later use;
(3) weighing the dry whole plantain herb in parts by weight, coarsely crushing, adding 15 times of 60% ethanol, stirring and leaching twice at 65 ℃, combining filtrates of the two times, and concentrating to 10% of the original volume for later use;
(4) weighing the dry cyclocarya paliurus leaves in parts by weight, coarsely crushing, adding 20 times of water, soaking for 1 hour at normal temperature, extracting for 3 minutes by using a medium fire in a microwave oven, performing ultrasonic-assisted extraction for 30 minutes at 60 ℃ in an ultrasonic cleaner, and performing rotary evaporation and concentration to 20% of the original volume for later use;
(5) weighing the blackberry residues in parts by weight, adding 2 times of anhydrous ether after coarse crushing, stirring and standing for 1 hour, filtering out an ether layer, adding 25 times of water and a proper amount of compound cellulase after the ether in the blackberry residues is completely volatilized, carrying out ultrasonic-assisted extraction at 50 ℃ for 1 hour, and carrying out vacuum concentration on a filtered solution to 10% of the original volume for later use;
(6) mixing the above concentrated solutions, weighing the sodium alginate in the above weight parts, pouring into the mixed concentrated solution, stirring, aseptically canning, and diluting with appropriate amount of water before use.
CN202010007706.6A 2020-01-05 2020-01-05 Natural fruit and vegetable preservative and preparation process thereof Pending CN111066878A (en)

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汪洪涛等: "罗汉果花提取液对鲜切苹果保鲜效果的影响", 《食品工业》 *

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