CN112425647A - Biological fresh-keeping method for fruits - Google Patents
Biological fresh-keeping method for fruits Download PDFInfo
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- CN112425647A CN112425647A CN202011250816.1A CN202011250816A CN112425647A CN 112425647 A CN112425647 A CN 112425647A CN 202011250816 A CN202011250816 A CN 202011250816A CN 112425647 A CN112425647 A CN 112425647A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000003755 preservative agent Substances 0.000 claims abstract description 37
- 230000002335 preservative effect Effects 0.000 claims abstract description 35
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 31
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 244000308760 Helichrysum petiolatum Species 0.000 claims abstract description 28
- 238000004321 preservation Methods 0.000 claims abstract description 18
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 11
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 244000166675 Cymbopogon nardus Species 0.000 claims abstract description 10
- 235000018791 Cymbopogon nardus Nutrition 0.000 claims abstract description 10
- 239000000126 substance Substances 0.000 claims abstract description 7
- 240000004784 Cymbopogon citratus Species 0.000 claims description 29
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 29
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 20
- 239000012153 distilled water Substances 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 13
- 238000007605 air drying Methods 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 239000011780 sodium chloride Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
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- 239000012535 impurity Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 6
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- 150000002148 esters Chemical class 0.000 abstract description 2
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- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 244000061508 Eriobotrya japonica Species 0.000 abstract 2
- 241001092070 Eriobotrya Species 0.000 description 21
- 239000000243 solution Substances 0.000 description 20
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- 230000029058 respiratory gaseous exchange Effects 0.000 description 5
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- 241000228197 Aspergillus flavus Species 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
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- 244000025254 Cannabis sativa Species 0.000 description 1
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- 241000194033 Enterococcus Species 0.000 description 1
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- 235000018625 Helichrysum angustifolium Nutrition 0.000 description 1
- 244000292571 Helichrysum italicum Species 0.000 description 1
- 235000013530 Helichrysum italicum Nutrition 0.000 description 1
- 241000590002 Helicobacter pylori Species 0.000 description 1
- 244000285963 Kluyveromyces fragilis Species 0.000 description 1
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 241000186779 Listeria monocytogenes Species 0.000 description 1
- 241000555676 Malassezia Species 0.000 description 1
- 241000588653 Neisseria Species 0.000 description 1
- 241001479578 Packera contermina Species 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 241000588769 Proteus <enterobacteria> Species 0.000 description 1
- 241001138501 Salmonella enterica Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000222126 [Candida] glabrata Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 229940095731 candida albicans Drugs 0.000 description 1
- 208000032343 candida glabrata infection Diseases 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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 discloses a method for biologically preserving fruits; the lemon citronella and the Italian helichrysum have good antibacterial activity, the sweet basil is combined to resist oxidation and inhibit bacteria on the surface of the fruit, the specific requirement of fruit preservation is mainly met, water can be effectively locked, and the honey has a certain antibacterial effect, and the preservative can be combined with the components of the extracting solution such as alcohol and ester to enable the preservative to form a film on the surface of the loquat more easily. The preparation method is simple, pure natural, safe and nontoxic, has good sterilization and fresh-keeping effects when being applied to the loquat, and avoids the influence of traditional physical and chemical sterilization on the nutrition and quality of the fruits.
Description
The invention belongs to a divisional application with the name of a biological fruit fresh-keeping method and the application number of 201710544251X and the application date of 2017, 7 and 5, and belongs to the technical field of application.
Technical Field
The invention belongs to the technical field of preservatives, and particularly relates to a biological preservative, a preparation method thereof and application thereof in preserving loquat.
Background
The loquat is a rare and special fruit in the south of China, is rich in nutrition and sweet in taste, belongs to seasonal fruits, is easily damaged by machinery and microorganisms, is easy to rot at normal temperature to lose edible value, is difficult to store and transport for a long distance under common conditions, and restricts the development of the loquat. The air-conditioned fresh-keeping and low-temperature storage effects in the existing batch fresh-keeping technology are better, but the required equipment investment is large; the chemical preservative has low cost, but poor effect, and is easy to leave toxic substances, thereby bringing threat to human health. The biological preservative is natural and safe, has low cost and obvious effect, so the application of the natural biological preservative for preservation is a development trend of batch preservation.
Lemon grass, also known as lemon grass or citronella grass, is an aromatic grass, is native to asia, is spread in tropical regions such as india, srilanca, indonesia, africa and the like, and leaves have a strong lemon flavor. Theoretical research shows that the lemon grass has good antioxidant effect and antibacterial activity, and researches show that the main active component citral of the lemon grass has killing and inhibiting effects on candida tropicalis, candida albicans, candida glabrata, candida pseudotropicalis, malassezia, penicillium, aspergillus niger, aspergillus flavus, escherichia coli, staphylococcus aureus, enterococcus, proteus, gonococcus, salmonella enterica, campylobacter jejuni, listeria monocytogenes, helicobacter pylori, bacillus subtilis and the like.
The conventional lemon lemongrass is reported in plant preservation, and a small amount of reports show that the lemon lemongrass is matched with other chemical reagents to form a preservation system or is matched with inert atmosphere for application; and are citronella essential oil. The main reason is that the lemongrass has a certain bacteriostatic effect, but the lemongrass is far from being used for plant preservation, and the essential oil is adopted to exert the effect to the maximum extent. However, the side effects of chemical agents and environmental problems are significant, and essential oils are complicated to prepare and inconvenient to use, and are not suitable especially for fruit handling.
Disclosure of Invention
The invention discloses a biological preservative and a preparation method thereof, wherein lemon citronella is matched with Italian helichrysum and sweet basil for the first time, and an effective component aqueous solution is obtained as a fruit preservative through the limitation of the proportion and preparation parameters, particularly, the loquat is preserved in a targeted manner, so that an obvious preservation effect is achieved.
The invention adopts the following technical scheme:
a preparation method of a biological preservative comprises the following steps:
(1) respectively removing impurities from lemon citronella, Italian helichrysum and sweet basil, cleaning, and air-drying in the dark at room temperature; then mixing the dried lemongrass, the Italian helichrysum and the sweet basil, and crushing to obtain crushed substances;
(2) mixing the crushed material with distilled water according to a mass ratio of 1: 5-10; then adding sodium chloride, and stirring to obtain a pre-extracting solution; then boiling the pre-extracting solution, filtering, and collecting filtrate as a fresh-keeping extracting solution;
(3) mixing the fresh-keeping extract with honey and sterilized distilled water, and stirring to obtain the biological fresh-keeping agent.
The invention also discloses a biological fresh-keeping extracting solution and a preparation method thereof, and the method comprises the following steps:
(1) respectively removing impurities from lemon citronella, Italian helichrysum and sweet basil, cleaning, and air-drying in the dark at room temperature; then mixing the dried lemongrass, the Italian helichrysum and the sweet basil, and crushing to obtain crushed substances;
(2) mixing the crushed material with distilled water according to a mass ratio of 1: 5-10; then adding sodium chloride, and stirring to obtain a pre-extracting solution; then boiling the pre-extracting solution, filtering, and collecting filtrate as fresh-keeping extracting solution.
The invention also discloses a biological fresh-keeping method for fruits, which comprises the following steps:
(1) respectively removing impurities from lemon citronella, Italian helichrysum and sweet basil, cleaning, and air-drying in the dark at room temperature; then mixing the dried lemongrass, the Italian helichrysum and the sweet basil, and crushing to obtain crushed substances;
(2) mixing the crushed material with distilled water according to a mass ratio of 1: 5-10; then adding sodium chloride, and stirring to obtain a pre-extracting solution; then boiling the pre-extracting solution, filtering, and collecting filtrate as a fresh-keeping extracting solution;
(3) mixing the fresh-keeping extract with honey and sterilized distilled water, and stirring to obtain a biological fresh-keeping agent;
(4) and soaking the fruits in the biological preservative, draining and air-drying to finish the biological preservation of the fruits.
The invention further discloses an application of the biological preservative or the biological preservation extracting solution in fruit preservation.
According to the invention, by mass, 40-50% of lemon citronella, 30-40% of Italian helichrysum and the balance sweet basil; helichrysum italicum, native to eastern area of Mediterranean, belongs to one of Compositae, has yellow small cluster-shaped flower and certain bactericidal activity; sweet Basil, the scientific name (Sweet Basil), a native annual herb of Basil genus, lamiaceae, has a strong, pleasant characteristic aroma throughout the plant, and is currently used for eating, medicine and appreciation. The invention combines lemongrass, italian helichrysum and sweet basil, and the water extract has good antioxidant activity and better antibacterial activity, and particularly has obvious water locking effect when being used as a fruit preservative, which is not possessed by common preservatives.
According to the invention, by mass, 65-70% of fresh-keeping extract, 15-20% of honey and the balance of sterilized distilled water; the aqueous solution preservative is one of creativity of the invention, has the advantages of convenient preparation and simple use, avoids the pollution of organic matters to the environment and the side effect on fruits, and mainly solves the problem of threat to human health. Because the extraction of essential oil can play a role of activity better, most of the existing plant extraction antistaling agents are mainly essential oil obtained by organic solvent extraction, and the obtained aqueous solution antistaling agent not only overcomes the problem that the existing pure plant extract cannot be effectively preserved, but also solves the defect that the aqueous solution extract has poor effect through reasonable compatibility of raw materials and limitation of preparation process; the obtained preservative not only delays the water loss and the respiration of the loquats, but also can reduce the putrefaction deterioration caused by putrefactive bacteria on the surfaces of the loquats, and the good fruit rate reaches 93.7 percent after the loquats are preserved for 25 days.
In the invention, the particle size of the crushed material is 50-100 meshes; the using amount of the sodium chloride is 2.5 to 3.5 percent of the mass of the crushed material; stirring to obtain pre-extraction solution at 45 deg.C for 30 min; the boiling time was 45 minutes.
Specifically, the preparation method of the preservative comprises the following steps:
1. selecting 40-50 parts of high-quality lemongrass, 30-40 parts of italian helichrysum and the balance of sweet basil, removing impurities and foreign matters, washing the lemongrass, the italian helichrysum and the balance of sweet basil completely with clear water, drying the lemongrass, the italian helichrysum and the sweet basil at 25 +/-2 ℃ in the dark, crushing the lemongrass, the italian helichrysum and the sweet basil into 50-100 meshes together, mixing the crushed mixture and distilled water according to the mass ratio of 1: 5-10, adding the mixture into a stirrer, adding sodium chloride accounting for 2.5-3.5% of the weight of the crushed mixture, stirring the mixture at 45 ℃ for 30 minutes for pre-extraction, transferring the pre-extraction solution into a pot;
2. adding 65-70 parts of the extract obtained in the step 1 into 15-20 parts of honey, supplementing the rest with sterilized distilled water, fully stirring for 2 minutes to prepare the preservative, and storing the preservative in a refrigerator at 4-5 ℃ for later use.
The fruit preservation method comprises the following steps:
and (3) soaking the fruits in the obtained preservative for 4-5 minutes, draining, and air-drying to finish preservation.
The preservative and the preservation method disclosed by the invention are suitable for fruits, especially loquat, and aiming at the deterioration characteristics in the storage process and the characteristics of high water content, high sugar content and soft quality, the prepared product can limit the respiration of the fruits and keep moisture, so that the preservation time of the fruits is prolonged; has the advantages of corrosion resistance, fresh keeping, sterilization, water loss prevention and prominent fresh keeping effect.
The biological preservative is prepared from natural raw materials, the lemongrass and the senecio italica have good antibacterial activity, sweet basil is combined to resist oxidation and inhibit bacteria on the surface of fruits, the specific requirements of fruit preservation are mainly met, water can be effectively locked, and the honey has a certain antibacterial effect, and the preservative can be more easily formed into a film on the surface of the loquat by combining the components of an extracting solution such as alcohol and ester. The preparation method is simple, pure natural, safe and nontoxic, has good sterilization and fresh-keeping effects when being applied to the loquat, and avoids the influence of traditional physical and chemical sterilization on the nutrition and quality of the fruits.
Detailed Description
Example one
1. Selecting 45 parts of high-quality lemongrass, 35 parts of italian helichrysum and 20 parts of sweet basil, removing impurities and foreign matters, washing the lemongrass, the italian helichrysum and the sweet basil with clear water, drying the lemongrass, the italian helichrysum and the sweet basil at the dark place at room temperature, crushing the lemongrass, the italian helichrysum and the sweet basil into 80 meshes together, mixing the crushed mixture and distilled water according to the mass ratio of 1:8, adding the mixture into a stirrer, adding sodium chloride accounting for 3% of the weight of the crushed mixture, stirring the mixture at 45 ℃ for 30 minutes for pre-extraction, transferring the pre-extraction solution into a pot;
2. and (3) adding 68 parts of the extracting solution obtained in the step (1) into 18 parts of honey and 14 parts of sterilized distilled water for complement, fully stirring for 2 minutes to prepare the preservative, and storing the preservative in a refrigerator at the temperature of 4-5 ℃ for later use.
3. Fresh-keeping effect of biological fresh-keeping agent on loquat
Soaking loquat in the obtained preservative for 4 minutes, draining, air-drying, wrapping with a polyethylene breathable film, and preserving under the conditions that the relative humidity is 90%, the temperature is 4-5 ℃, storing for 25 days, measuring the weight loss rate, the good fruit rate, the hardness and the soluble solid content every 5 days, and comparing without using the preservative.
The test results shown in Table 1 show that after the biological preservative is used for treatment, the water loss and the respiration of the loquats are delayed, the spoilage caused by spoilage bacteria on the surfaces of the loquats can be reduced, and the good fruit rate reaches 93.7 percent after the loquats are preserved for 25 days; the fruit is placed in a natural environment, after the fruit is treated by the biological preservative, the fruit yield is 99.3% after the fruit is placed for 2 days, 94.2% after the fruit is placed for 6 days, 92.3% after the fruit is placed for 8 days, 93.8% after the fruit is placed for 2 days without being treated by the preservative, and 62.4% after the fruit is placed for 3 days.
Example two
1. Selecting 40 parts of high-quality lemongrass, 40 parts of italian helichrysum and 20 parts of sweet basil, removing impurities and foreign matters, washing the lemongrass, the italian helichrysum and the sweet basil with clear water, drying the mixture in the dark at room temperature, crushing the lemongrass, the italian helichrysum and the sweet basil into 50 meshes together, mixing the crushed mixture and distilled water according to the mass ratio of 1:5, adding the mixture into a stirrer, adding sodium chloride accounting for 3.5% of the weight of the crushed mixture, stirring the mixture at 45 ℃ for 30 minutes for pre-extraction, transferring the pre-extraction solution into a pot, boiling the mixture for extraction for 45 minutes, filtering the mixture, and collecting filtrate to;
2. and (3) adding 20 parts of honey and 10 parts of sterilized distilled water into 70 parts of the extracting solution obtained in the step (1) for complement, fully stirring for 2 minutes to prepare the preservative, and storing the preservative in a refrigerator at the temperature of 4-5 ℃ for later use.
3. Fresh-keeping effect of biological fresh-keeping agent on loquat
Soaking fructus Eriobotryae in the obtained antistaling agent for 5 min, draining, air drying, wrapping with polyethylene gas-permeable membrane, preserving at 4-5 deg.C with relative humidity of 85% and for 25 days, and determining weight loss rate of 2.36%, good fruit rate of 92.3%, and hardness of 4.7kg/cm2And the content of soluble solid is 8.1 percent, which shows that after the biological preservative is used for treatment, the water loss and the respiration of the loquats are delayed, and the putrefaction deterioration caused by putrefactive bacteria on the surfaces of the loquats can be reduced.
EXAMPLE III
1. Selecting 50 parts of high-quality lemongrass, 40 parts of italian helichrysum and 10 parts of sweet basil, removing impurities and foreign matters, washing the lemongrass, the italian helichrysum and the sweet basil with clear water, drying the lemongrass, the italian helichrysum and the sweet basil in the dark at room temperature, crushing the lemongrass, the italian helichrysum and the sweet basil into 100 meshes together, mixing the crushed mixture and distilled water according to the mass ratio of 1:10, adding the mixture into a stirrer, adding sodium chloride accounting for 3.5% of the weight of the crushed mixture, stirring the mixture at 45 ℃ for 30 minutes for pre-extraction, transferring the pre-extraction solution into a pot, boiling;
2. adding 15 parts of honey and 15 parts of sterilized distilled water into 70 parts of the extracting solution obtained in the step 1 for complement, fully stirring for 2 minutes to prepare the preservative, and storing the preservative in a refrigerator at the temperature of 4-5 ℃ for later use.
3. Fresh-keeping effect of biological fresh-keeping agent on loquat
Soaking fructus Eriobotryae in the obtained antistaling agent for 5 min, draining, air drying, wrapping with polyethylene gas-permeable membrane, preserving at 4-5 deg.C with relative humidity of 95% for 25 days, and determining weight loss rate of 2.33%, good fruit rate of 92.5%, and hardness of 4.6kg/cm2And the content of soluble solid is 8.1 percent, which shows that after the biological preservative is used for treatment, the water loss and the respiration of the loquats are delayed, and the putrefaction deterioration caused by putrefactive bacteria on the surfaces of the loquats can be reduced.
Claims (6)
1. A method for biologically preserving fruits is characterized by comprising the following steps:
(1) respectively removing impurities from lemon citronella, Italian helichrysum and sweet basil, cleaning, and air-drying in the dark at room temperature; then mixing the dried lemongrass, the Italian helichrysum and the sweet basil, and crushing to obtain crushed substances;
(2) mixing the crushed material with distilled water according to a mass ratio of 1: 5-10; then adding sodium chloride, and stirring to obtain a pre-extracting solution; then boiling the pre-extracting solution, filtering, and collecting filtrate as a fresh-keeping extracting solution;
(3) mixing the fresh-keeping extract with honey and sterilized distilled water, and stirring to obtain a biological fresh-keeping agent;
(4) and soaking the fruits in the biological preservative, draining and air-drying to finish the biological preservation of the fruits.
2. The biological fruit preservation method according to claim 1, characterized in that, by mass, the preservation extract is 65-70%, the honey is 15-20%, and the balance is sterilized distilled water.
3. The method for biologically preserving fruit according to claim 1, wherein the mass percent of the lemon citronella is 40-50%, the mass percent of the Italian Helichrysum is 30-40%, and the balance is sweet basil.
4. The method for biologically preserving fruits according to claim 1, wherein the particle size of the crushed material is 50 to 100 mesh; the dosage of the sodium chloride is 2.5 to 3.5 percent of the mass of the crushed material.
5. The method for biologically preserving fruit according to claim 1, wherein the temperature of the pre-extraction liquid obtained by stirring is 45 ℃ for 30 minutes; the boiling time was 45 minutes.
6. Preserved fruit prepared by the method for biologically preserving fruit according to claim 1.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011250816.1A CN112425647B (en) | 2017-07-05 | 2017-07-05 | Biological fresh-keeping method for fruits |
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|---|---|---|---|
| CN201710544251.XA CN107197940B (en) | 2017-07-05 | 2017-07-05 | Biological preservative, preparation method thereof and application thereof in loquat preservation |
| CN202011250816.1A CN112425647B (en) | 2017-07-05 | 2017-07-05 | Biological fresh-keeping method for fruits |
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| CN108770924A (en) * | 2018-04-18 | 2018-11-09 | 许昌学院 | A method of with the fresh-keeping loquat of fruit of glossy privet leaching liquor |
| CN109486707B (en) * | 2018-11-23 | 2021-11-02 | 北京林业大学 | Bacillus subtilis strain and application thereof |
| CN109965179A (en) * | 2019-04-16 | 2019-07-05 | 南京万辉生物科技有限公司 | Plant derived foods with preservation and antisepsis effect |
| CN110915908A (en) * | 2019-12-02 | 2020-03-27 | 浙江工商大学 | Corrosion-resistant fruit freeze-dried powder for refreshing perishable fruits and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304441A (en) * | 2014-10-21 | 2015-01-28 | 张刚 | Loquat film-coating preservative and preparation method thereof |
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|---|---|---|---|---|
| CN101313695B (en) * | 2008-07-04 | 2011-04-27 | 浙江大学 | Complex fruits and vegetables deoxidization antistaling agent |
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| CN104304441A (en) * | 2014-10-21 | 2015-01-28 | 张刚 | Loquat film-coating preservative and preparation method thereof |
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| Publication number | Publication date |
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| CN112425647B (en) | 2022-09-23 |
| CN107197940B (en) | 2020-12-08 |
| CN107197940A (en) | 2017-09-26 |
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