CN113615793B - Fresh-keeping method capable of keeping effective components of gastrodia elata, fresh-keeping agent and application - Google Patents
Fresh-keeping method capable of keeping effective components of gastrodia elata, fresh-keeping agent and application Download PDFInfo
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- CN113615793B CN113615793B CN202110970352.XA CN202110970352A CN113615793B CN 113615793 B CN113615793 B CN 113615793B CN 202110970352 A CN202110970352 A CN 202110970352A CN 113615793 B CN113615793 B CN 113615793B
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- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 15
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- 229930193974 gastrodin Natural products 0.000 abstract description 9
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- PUQSUZTXKPLAPR-NZEXEKPDSA-N helicidol Natural products O([C@H]1[C@H](O)[C@H](O)[C@@H](O)[C@@H](CO)O1)c1ccc(CO)cc1 PUQSUZTXKPLAPR-NZEXEKPDSA-N 0.000 abstract description 9
- PUQSUZTXKPLAPR-UJPOAAIJSA-N Gastrodin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(CO)C=C1 PUQSUZTXKPLAPR-UJPOAAIJSA-N 0.000 abstract description 8
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
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- 239000011718 vitamin C Substances 0.000 description 2
- UHPMCKVQTMMPCG-UHFFFAOYSA-N 5,8-dihydroxy-2-methoxy-6-methyl-7-(2-oxopropyl)naphthalene-1,4-dione Chemical compound CC1=C(CC(C)=O)C(O)=C2C(=O)C(OC)=CC(=O)C2=C1O UHPMCKVQTMMPCG-UHFFFAOYSA-N 0.000 description 1
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- 244000221226 Armillaria mellea Species 0.000 description 1
- 235000011569 Armillaria mellea Nutrition 0.000 description 1
- 241000186581 Clostridium novyi Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000223218 Fusarium Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
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- 229930003944 flavone Natural products 0.000 description 1
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- 238000005187 foaming Methods 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- -1 gastrodin polysaccharide Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
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- 230000002588 toxic effect Effects 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention belongs to the technical field of preservation of traditional Chinese medicinal materials, and discloses a preservation method, a preservative and application capable of keeping effective components of gastrodia elata, wherein fresh gastrodia elata without damage and pest infection is taken; removing impurities and cleaning the surface soil; soaking in biological antistaling agent of rhizoma Gastrodiae; taking out the soaked materials and draining off water after the soaking is completed; spraying a protective agent; airing the sprayed gastrodia elata, and then placing the gastrodia elata in an ozone machine for sterilization; placing sterilized rhizoma Gastrodiae in nanometer fruit and vegetable fresh-keeping bag, removing air, and tightening the bag mouth; and (5) hiding the fresh-keeping bag in indoor sandy soil, and watering periodically. The preservative has the advantages of convenient material acquisition, low cost and high cost performance; the used biological preservative is safer, healthier and easy to degrade; the fresh-keeping method is simple, high-end instruments and equipment are not needed, and the requirements on operators are low; the loss rate of effective components such as gastrodin, gastrodia polysaccharide and the like is low, the retention effect is good, and the edible rate is high; also has the effect of removing pesticide residues and heavy metal compounds, and is safe and reliable.
Description
Technical Field
The invention belongs to the technical field of plant preservation, and particularly relates to a preservation method capable of keeping effective components of gastrodia elata, a preservative and application.
Background
At present, gastrodia elata is a third-level protection species in China, is a perennial herb plant of Gastrodia genus of Orchidaceae symbiotic with Armillariella mellea, and the medicinal part is tubers thereof, is rich in phenols, polysaccharides, glycosides, flavones and other chemical substances, and has the effects of improving intelligence, tranquilizing, easing pain, calming the nerves, calming endogenous wind, relieving spasm, enhancing immunity, suppressing liver yang, reducing blood pressure, dispelling wind, dredging collaterals, hypnotizing and the like; can be used for treating numbness of limbs, headache, dizziness, infantile convulsion, amnesia, convulsion, tetanus, and epilepsy.
Gastrodia elata is not only a traditional Chinese medicine, but also a processing raw material of food such as gastrodia elata flour, gastrodia elata slices, gastrodia elata wine, gastrodia elata cakes, gastrodia elata filaments, gastrodia elata tea, gastrodia elata sugar, medicated diet and the like. The food department of the national health family planning principal published by the national health family planning principal in 1 month 11 2018 agrees to list the gastrodia elata into the food and medicine catalogue in the letter that 9 substances such as dangshen are taken as the food and Chinese medicinal material which are used for carrying out test production solicitation according to the tradition, the fresh gastrodia elata is more popular, and the gastrodia elata is gradually changed from the traditional single processing sales mode into the fresh gastrodia elata and processed product co-sales mode. However, the following bottleneck problems exist in the sales of fresh gastrodia elata: firstly, the gastrodia elata harvesting period is very short, and the gastrodia elata harvesting period is concentrated from the beginning of winter to the beginning of Qingming festival in the next year, and the optimal harvesting period is 11 months or 3 months in the next year. Secondly, fresh gastrodia elata has high water content, strong enzyme activity, high respiration intensity and fast nutrient consumption, and can be stored for 3-5 days at most under the condition of normal temperature after harvesting, and can not be stored for a long time. Thirdly, the commercial processing capability after the picking is low, and the key technology of dynamic storage and transportation of the fresh gastrodia elata after the picking is lacking. Fourthly, the disease infection is very easy to cause the rhizoma gastrodiae to be difficult to store, and the technology for preventing and controlling the defect before harvest is adopted. Fifthly, the sales of the production area is limited, the sales are lack of effective storage and transportation fresh-keeping technology, and the fresh-keeping technology is easy to be infected by pathogenic bacteria such as clostridium novyi, alternaria, fusarium and the like in the storage and long-distance transportation, so that the gastrodia elata sold in the market is mostly in dry products. However, dry gastrodia elata has the following problems: firstly, the shrinkage rate of the dried gastrodia elata is large, the tissue structure is changed, the surface shrinkage is obvious, the sensory quality is poor, the hardness is extremely large, the rehydration property is poor, foaming is needed before eating, and the gastrodia elata is extremely inconvenient; secondly, the dried gastrodia elata is hard and poor in taste, and the prepared dish is poor in shape and taste; thirdly, the original flavor of the gastrodia elata cannot be maintained after the gastrodia elata is dried, and the nutritional ingredients such as vitamins, proteins, mineral elements, phenols and polysaccharides of the gastrodia elata are lost to different degrees; fourth, in order to improve the color and luster of rhizoma Gastrodiae, and prolong the storage period, sulfur fumigation is usually added during dry rhizoma Gastrodiae, and sulfur residue therein can have certain toxic effect on human body.
With the rapid development of the gastrodia elata industry, the gastrodia elata has gradually developed into an important economic support for the village happiness in Guizhou province, yunnan province and the like. In 2021, the work report of the Guizhou province emphasized that the village is fully promoted to be in plain, and the agricultural rural modernization is accelerated. And as a great province for travel, the sales of fresh gastrodia elata become a new and popular one. However, at present, the commercial treatment key technology of the picked fresh gastrodia elata has lower recognition level, the problem of diseases in the postharvest storage period is serious, and the health and sustainable development of the gastrodia elata industry is severely restricted. The fresh-keeping technology of the gastrodia elata is researched and developed, good commodity characters and nutritive values of the gastrodia elata can be maintained, the operation cost of enterprises is saved, the product supply shelf life can be prolonged, the demand of light and vigorous seasons is balanced, the fresh food consumption habit of the gastrodia elata is met, the product structure is enriched, the health-care function of the gastrodia elata can be fully developed by consumers, and the gastrodia elata fresh-keeping technology has important significance in improving the economic income of pharmaceutical farmers, promoting the development of the gastrodia elata industry and assisting the vibration of villages.
The existing gastrodia tuber preservative mainly comprises citric acid, sodium iso-vitamin C, grapefruit seed extract, chitosan, sorbitol and the like, the cost of the formula is high, and the chitosan, the grapefruit seed extract and the like are expensive, so that the formula is not beneficial to the wide application of fresh gastrodia tuber products. The air-conditioned storage technology and other instruments and equipment are expensive, the operating cost is high, and the popularization and the application are inconvenient. Therefore, it is urgently needed to explore a gastrodia tuber fresh-keeping technology which is low in cost, free of residue and pollution, capable of effectively keeping effective components of gastrodia tuber and meeting edible and medicinal standards.
Through the above analysis, the problems and defects existing in the prior art are as follows:
(1) The existing gastrodia tuber preservative has higher formula cost and is not beneficial to the wide application of fresh gastrodia tuber products.
(2) The existing gastrodia tuber fresh-keeping equipment is expensive, has high operation cost and is inconvenient to popularize and apply.
The difficulty of solving the problems and the defects is as follows:
the existing gastrodia tuber preservative mainly comprises citric acid, sodium iso-vitamin C, grapefruit seed extract, chitosan, sorbitol and the like, the cost of the formula is high, and the chitosan, the grapefruit seed extract and the like are expensive, so that the formula is not beneficial to the wide application of fresh gastrodia tuber products. The air-conditioned storage technology and other instruments and equipment are expensive, the operating cost is high, and the popularization and the application are inconvenient.
The meaning of solving the problems and the defects is as follows:
the gastrodia elata fresh-keeping technology is researched and developed, good commodity characters and nutritive values of the gastrodia elata can be kept, the operation cost of enterprises is saved, the product supply shelf life can be prolonged, the demand of light and vigorous seasons is balanced, the fresh food consumption habit of the gastrodia elata is met, the product structure is enriched, the health-care function of the gastrodia elata can be fully developed by consumers, and the gastrodia elata fresh-keeping technology has important meaning for improving the economic income of pharmaceutical farmers, promoting the development of the gastrodia elata industry and assisting the vibration of villages.
Disclosure of Invention
Aiming at the problems existing in the prior art, the invention provides a fresh-keeping method, a fresh-keeping agent and application capable of keeping effective components of gastrodia elata.
The invention is realized in such a way that a preservation method, preservative and application capable of keeping effective components of gastrodia elata comprise:
step one, taking fresh gastrodia elata without damage and infection of plant diseases and insect pests;
step two, removing impurities and cleaning the soil on the surface;
step three, soaking the gastrodia elata in a biological preservative;
step four, taking out and draining water after soaking is completed;
step five, spraying a protective agent;
step six, airing the sprayed gastrodia elata, and then placing the gastrodia elata in an ozone machine for sterilization;
step seven, the sterilized gastrodia elata is put into a nano fruit and vegetable fresh-keeping bag, air is discharged, and the bag opening is tightened;
and step eight, hiding the fresh-keeping bag in indoor sandy soil, adding carbendazim with the concentration of 1.0-5.0 mg/kg into the sandy soil, uniformly mixing, and watering periodically.
In the third step, the soaking time is 30-60 min.
Further, in the fifth step, the components of the protective agent include, in mass fraction: 60-75% of tea polyphenol, 20-35% of citric acid, 1-3% of chitosan, 1-3% of lithospermum oil and 2-5% of antifreeze glycoprotein.
In the fifth step, the spraying manner of the protective agent is as follows: the gastrodia elata is sprayed for the first time after being dried in the air, and sprayed for the second time after one hour.
In the sixth step, the sterilization time of the ozone machine is 15-45 min, and the ozone concentration is 10-60 mg/m 3 。
In the eighth step, the indoor temperature is 2-6 ℃ and the humidity is 30-65%; adding carbendazim with the concentration of 1.0-5.0 mg/kg into sandy soil, and uniformly mixing.
The invention further aims at providing a preservative, which comprises the following components in percentage by mass: 35-50% of water extract of radix Berberidis, 10-15% of winter fungus cleaning liquid, 15-25% of water extract of herba houttuyniae, 10-20% of water extract of dandelion and 20-30% of water extract of selfheal.
The invention also aims to provide an application of the preservation method capable of keeping the effective components of the gastrodia elata in the preservation of the effective components in the field of Chinese herbal medicines.
The invention also aims to provide a fresh-keeping method capable of keeping the effective components of the gastrodia elata, a fresh-keeping agent and application of the fresh-keeping agent in the food field.
By combining all the technical schemes, the invention has the advantages and positive effects that:
1. the method provided by the invention has the advantages of convenient material acquisition, low cost and high cost performance;
2. compared with the prior scheme, the method provided by the invention is safer, healthier and easy to degrade;
3. the fresh-keeping method provided by the invention is simple, high-end instruments and equipment are not needed, and the requirements on operators are low;
4. the method provided by the invention has low loss rate of effective components such as gastrodin, gastrodin polysaccharide and the like, good retention effect and high edible rate;
5. the method provided by the invention has good preservation effect, the preserved product has unchanged quality, taste, flavor, luster and nutrition, is natural green consumption, and is a nuisance-free biological preservation product;
6. the fresh-keeping method provided by the invention also has the effect of removing pesticide residues and heavy metal compounds, and is safe and reliable.
The invention can effectively prolong the fresh-keeping period of gastrodia elata to 4 months, the decay rate is lower than 10%, and the edible rate is higher than 80%. After 4 months, the gastrodin and the p-hydroxybenzyl alcohol have the content of 0.43-0.65%, the alcohol soluble extract has the content of 21-28% and the polysaccharide has the content of 8.9-19.6%.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following description will briefly explain the drawings needed in the embodiments of the present application, and it is obvious that the drawings described below are only some embodiments of the present application, and that other drawings can be obtained according to these drawings without inventive effort for a person skilled in the art.
Fig. 1 is a flowchart of a preservation method, a preservative and an application capable of keeping effective components of gastrodia elata according to an embodiment of the invention.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
Aiming at the problems existing in the prior art, the invention provides a fresh-keeping method, a fresh-keeping agent and application capable of keeping effective components of gastrodia elata, and the invention is described in detail below with reference to the accompanying drawings.
As shown in fig. 1, the preservation method, preservative and application capable of keeping the effective components of gastrodia elata provided by the embodiment of the invention comprise the following steps:
s101, taking fresh gastrodia elata without damage and infection of plant diseases and insect pests;
s102, removing impurities and cleaning surface soil;
s103, soaking the gastrodia elata in a biological preservative;
s104, taking out and draining water after soaking is completed;
s105, spraying a protective agent;
s106, airing the sprayed gastrodia elata, and then placing the gastrodia elata in an ozone machine for sterilization;
s107, placing the sterilized gastrodia elata in a nano fruit and vegetable fresh-keeping bag, exhausting air, and tightening the bag opening;
s108, hiding the fresh-keeping bag in indoor sandy soil, watering periodically, adding carbendazim with the concentration of 1.0-5.0 mg/kg into the sandy soil, and uniformly mixing.
In step S103 of the embodiment of the invention, the soaking time is 30-60 min.
In step S105 in the embodiment of the present invention, the components of the protecting agent include, in mass fraction: 60-75% of tea polyphenol, 20-35% of citric acid, 1-3% of chitosan, 1-3% of lithospermum oil and 2-5% of antifreeze glycoprotein.
In step S105 in the embodiment of the present invention, the spraying manner of the protective agent is as follows: the gastrodia elata is sprayed for the first time after being dried in the air, and sprayed for the second time after one hour.
In step S106 of the embodiment of the invention, the sterilization time of the ozone machine is 15-45 min, and the ozone concentration is 10-60 mg/m 3 。
In step S108 of the embodiment of the invention, the indoor temperature is 2-6 ℃ and the humidity is 30-65%.
The antistaling agent provided by the embodiment of the invention comprises the following components in percentage by mass: 35-50% of water extract of radix Berberidis, 10-15% of winter fungus cleaning liquid, 15-25% of water extract of herba houttuyniae, 10-20% of water extract of dandelion and 20-30% of water extract of selfheal.
Example 1:
(1) Taking fresh gastrodia elata without damage and infection of diseases and insect pests;
(2) Removing impurities and cleaning the surface soil;
(3) Soaking in biological antistaling agent for 30min; the formula of the preservative is as follows: the Chinese medicinal composition comprises, by mass, 40% of a water extract of radix Berberidis, 10% of a winter fungus cleaning solution, 15% of a water extract of herba houttuyniae, 15% of a water extract of dandelion and 20% of a water extract of selfheal.
(4) Taking out the soaked materials and draining off water after the soaking is completed;
(5) And spraying a protective agent. The formula of the protective agent is as follows: the weight percentage of the tea polyphenol is 68%, the citric acid is 25%, the chitosan is 2.5%, the lithospermum oil is 2%, and the antifreeze glycoprotein is 2.5%. Air drying rhizoma Gastrodiae, and spraying for the first time; one hour later, a second spray was applied.
(6) Air drying the sprayed rhizoma Gastrodiae, sterilizing in an ozone machine for 20min at concentration of 40mg/m 3 。
(7) The sterilized gastrodia elata is put into a nano fruit and vegetable fresh-keeping bag, air is discharged, and the mouth of the bag is slightly closed.
(8) The bags are hidden in indoor sandy soil and regularly watered. The indoor temperature is 2-6 ℃, the humidity is 30-65%, and the ventilation is carried out regularly. Adding carbendazim with the concentration of 1.0mg/kg into sandy soil, and uniformly stirring.
The method can effectively prolong the fresh-keeping period of rhizoma Gastrodiae to 130 days, with decay rate of 9% and edible rate of 85%. After 4 months, the gastrodin and the p-hydroxybenzyl alcohol content are 0.45%, the alcohol soluble extract content is 22%, and the polysaccharide content is 13.2%.
Example 2:
(1) Taking fresh gastrodia elata without damage and infection of diseases and insect pests;
(2) Removing impurities and cleaning the surface soil;
(3) Soaking in biological antistaling agent for 35min; the formula of the preservative is as follows: the Chinese medicinal composition comprises, by mass, 40% of a water extract of radix Berberidis, 15% of a winter fungus cleaning solution, 10% of a water extract of herba houttuyniae, 11% of a water extract of dandelion and 24% of a water extract of selfheal.
(4) Taking out the soaked materials and draining off water after the soaking is completed;
(5) And spraying a protective agent. The formula of the protective agent is as follows: the weight percentage of the tea polyphenol is 70%, the citric acid is 22%, the chitosan is 2%, the lithospermum oil is 2%, and the antifreeze glycoprotein is 4%. Air drying rhizoma Gastrodiae, and spraying for the first time; one hour later, a second spray was applied.
(6) Air drying the sprayed rhizoma Gastrodiae, sterilizing in an ozone machine for 45min at concentration of 25mg/m 3 。
(7) The sterilized gastrodia elata is put into a nano fruit and vegetable fresh-keeping bag, air is discharged, and the mouth of the bag is slightly closed.
(8) The bags are hidden in indoor sandy soil and regularly watered. The indoor temperature is 2-6 ℃, the humidity is 30-65%, and the ventilation is carried out regularly. Adding carbendazim with the concentration of 3mg/kg into sandy soil, and uniformly mixing.
The method can effectively prolong the fresh-keeping period of rhizoma Gastrodiae to 135 days, and has decay rate of 7.5% and edible rate of 88%. After 4 months, the gastrodin and the p-hydroxybenzyl alcohol content are 0.54%, the alcohol soluble extract content is 25%, and the polysaccharide content is 16.4%.
Example 3:
(1) Taking fresh gastrodia elata without damage and infection of diseases and insect pests;
(2) Removing impurities and cleaning the surface soil;
(3) Soaking in biological antistaling agent for 50min; the formula of the preservative is as follows: the Chinese medicinal composition comprises, by mass, 35% of a water extract of radix Berberidis, 15% of a winter fungus cleaning solution, 20% of a water extract of herba houttuyniae, 10% of a water extract of dandelion and 20% of a water extract of selfheal.
(4) Taking out the soaked materials and draining off water after the soaking is completed;
(5) And spraying a protective agent. The formula of the protective agent is as follows: the weight percentage of the tea polyphenol is 75%, the citric acid is 20%, the chitosan is 1.5%, the lithospermum oil is 1.5%, and the antifreeze glycoprotein is 2%. Air drying rhizoma Gastrodiae, and spraying for the first time; one hour later, a second spray was applied.
(6) Air drying the sprayed rhizoma Gastrodiae, sterilizing in an ozone machine for 35min at concentration of 25mg/m 3 。
(7) The sterilized gastrodia elata is put into a nano fruit and vegetable fresh-keeping bag, air is discharged, and the mouth of the bag is slightly closed.
(8) The bags are hidden in indoor sandy soil and regularly watered. The indoor temperature is 2-6 ℃, the humidity is 30-65%, and the ventilation is carried out regularly. Adding carbendazim with the concentration of 5.0mg/kg into sandy soil, and uniformly mixing.
The method can effectively prolong the fresh-keeping period of rhizoma Gastrodiae to 128 days, with decay rate of 7.5% and edible rate of 87%. After 4 months, the gastrodin and the p-hydroxybenzyl alcohol content are 0.65%, the alcohol soluble extract content is 22.5%, and the polysaccharide content is 18.4%.
Example 4:
(1) Taking fresh gastrodia elata without damage and infection of diseases and insect pests;
(2) Removing impurities and cleaning the surface soil;
(3) Soaking in biological antistaling agent for 30min; the formula of the preservative is as follows: the Chinese medicinal composition comprises, by mass, 40% of a water extract of radix Berberidis, 10% of a winter fungus cleaning solution, 16% of a water extract of herba houttuyniae, 13% of a water extract of dandelion and 21% of a water extract of selfheal.
(4) Taking out the soaked materials and draining off water after the soaking is completed;
(5) And spraying a protective agent. The formula of the protective agent is as follows: the weight percentage of the tea polyphenol is 65%, the citric acid is 31%, the chitosan is 1%, the lithospermum oil is 1%, and the antifreeze glycoprotein is 2%. Air drying rhizoma Gastrodiae, and spraying for the first time; one hour later, a second spray was applied.
(6) Air drying the sprayed rhizoma Gastrodiae, sterilizing in an ozone machine for 35min at 45mg/m 3 。
(7) The sterilized gastrodia elata is put into a nano fruit and vegetable fresh-keeping bag, air is discharged, and the mouth of the bag is slightly closed.
(8) The bags are hidden in indoor sandy soil and regularly watered. The indoor temperature is 2-6 ℃, the humidity is 30-65%, and the ventilation is carried out regularly. 2.5mg/kg carbendazim is added into the sandy soil and evenly mixed.
The method can effectively prolong the fresh-keeping period of rhizoma Gastrodiae to 140 days, and has decay rate of 7.5% and edible rate of 86%. After 4 months, the gastrodin and the p-hydroxybenzyl alcohol content are 0.51%, the alcohol soluble extract content is 25%, and the polysaccharide content is 19.6%.
Example 5:
(1) Taking fresh gastrodia elata without damage and infection of diseases and insect pests;
(2) Removing impurities and cleaning the surface soil;
(3) Soaking in biological antistaling agent for 60min; the formula of the preservative is as follows: the Chinese medicinal composition comprises, by mass, 35% of a water extract of radix Berberidis, 12% of a winter fungus cleaning solution, 17% of a water extract of herba houttuyniae, 11% of a water extract of dandelion and 25% of a water extract of selfheal.
(4) Taking out the soaked materials and draining off water after the soaking is completed;
(5) And spraying a protective agent. The formula of the protective agent is as follows: the weight percentage of the tea polyphenol is 68%, the citric acid is 25%, the chitosan is 1.5%, the lithospermum oil is 2%, and the antifreeze glycoprotein is 3.5%. Air drying rhizoma Gastrodiae, and spraying for the first time; one hour later, a second spray was applied.
(6) Air drying the sprayed rhizoma Gastrodiae, sterilizing in an ozone machine for 25min at concentration of 20mg/m 3 。
(7) The sterilized gastrodia elata is put into a nano fruit and vegetable fresh-keeping bag, air is discharged, and the mouth of the bag is slightly closed.
(8) The bags are hidden in indoor sandy soil and regularly watered. The indoor temperature is 2-6 ℃, the humidity is 30-65%, and the ventilation is carried out regularly. Adding carbendazim with the concentration of 3.0mg/kg into sandy soil, and uniformly mixing.
The method can effectively prolong the fresh-keeping period of rhizoma Gastrodiae to 128 days, with decay rate of 9.0% and edible rate of 82%. After 4 months, the gastrodin and the p-hydroxybenzyl alcohol content are 0.46%, the alcohol soluble extract content is 21%, and the polysaccharide content is 10.8%.
The above description is only of specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any modifications, equivalents, improvements and modifications made by those skilled in the art within the spirit and principles of the present invention should be included in the scope of the present invention.
Claims (6)
1. The fresh-keeping method capable of keeping the effective components of the gastrodia elata is characterized by comprising the following steps of:
step one, taking fresh gastrodia elata without damage and infection of plant diseases and insect pests;
step two, removing impurities and cleaning the soil on the surface;
step three, soaking the gastrodia elata in a biological preservative; the preservative comprises the following components in percentage by mass: 35-50% of water extract of radix Berberidis, 10-15% of winter fungus cleaning liquid, 15-25% of water extract of herba houttuyniae, 10-20% of water extract of dandelion and 20-30% of water extract of selfheal;
step four, taking out and draining water after soaking is completed;
step five, spraying a protective agent; the components of the protective agent comprise the following components in percentage by mass: 60-75% of tea polyphenol, 20-35% of citric acid, 1-3% of chitosan, 1-3% of lithospermum oil and 2-5% of antifreeze glycoprotein;
step six, airing the sprayed gastrodia elata, and then placing the gastrodia elata in an ozone machine for sterilization;
step seven, the sterilized gastrodia elata is put into a nano fruit and vegetable fresh-keeping bag, air is discharged, and the bag opening is tightened;
step eight, hiding the fresh-keeping bag in indoor sandy soil, watering periodically, adding carbendazim with the concentration of 1.0-5.0 mg/kg into the sandy soil, and uniformly mixing;
in the first step, the selected gastrodia elata is fresh gastrodia elata without damage and infection of diseases and insect pests;
in the second step, impurities are removed from fresh gastrodia elata, soil is cleaned, and brushing by a brush or pot filaments is not needed.
2. The method for keeping fresh of rhizoma Gastrodiae according to claim 1, wherein in step three, the soaking time in the preservative is 30-60 min, and the temperature is room temperature.
3. The method for keeping gastrodia elata active ingredient fresh according to claim 1, wherein in the fifth step, the spraying manner of the protective agent is as follows: the gastrodia elata is sprayed for the first time after being dried in the air, and sprayed for the second time after one hour.
4. The method for keeping gastrodia elata active ingredient fresh according to claim 1, wherein in the sixth step, the sterilization time of the ozone machine is 15-45 min, and the ozone concentration is 10-60 mg/m 3 。
5. The method for keeping fresh of rhizoma Gastrodiae according to claim 1, wherein in step seven, sterilized rhizoma Gastrodiae is contained in a nano fruit and vegetable fresh-keeping bag, said bag is of mould-proof and antibacterial microporous type; the air in the bag is discharged during bagging, and the bag opening is slightly tightened.
6. The method for keeping fresh of rhizoma Gastrodiae according to claim 1, wherein in step eight, the indoor temperature is 2-6 ℃, ventilation is performed regularly, and the humidity is 30-65%; adding carbendazim with the concentration of 1.0-5.0 mg/kg into sandy soil, and uniformly mixing.
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|---|---|---|---|---|
| CN103462175A (en) * | 2013-10-09 | 2013-12-25 | 任杰峰 | Fresh micro-freezing liquid used for keeping food fresh |
| CN109043289A (en) * | 2018-06-23 | 2018-12-21 | 陕西理工大学 | A kind of natural Rhizoma Gastrodiae Multiple preservative solutions and its preparation method and application |
| CN110447805A (en) * | 2019-09-04 | 2019-11-15 | 贵州省普安县普白珍稀资源开发有限公司 | A kind of Rhizoma Gastrodiae preservation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462175A (en) * | 2013-10-09 | 2013-12-25 | 任杰峰 | Fresh micro-freezing liquid used for keeping food fresh |
| CN109043289A (en) * | 2018-06-23 | 2018-12-21 | 陕西理工大学 | A kind of natural Rhizoma Gastrodiae Multiple preservative solutions and its preparation method and application |
| CN110447805A (en) * | 2019-09-04 | 2019-11-15 | 贵州省普安县普白珍稀资源开发有限公司 | A kind of Rhizoma Gastrodiae preservation method |
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