CN114246208A - Method for preparing fruit and vegetable preservative by fermenting and extracting sophora flower buds - Google Patents
Method for preparing fruit and vegetable preservative by fermenting and extracting sophora flower buds Download PDFInfo
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- CN114246208A CN114246208A CN202111637211.2A CN202111637211A CN114246208A CN 114246208 A CN114246208 A CN 114246208A CN 202111637211 A CN202111637211 A CN 202111637211A CN 114246208 A CN114246208 A CN 114246208A
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- 241000219784 Sophora Species 0.000 title claims abstract description 45
- 239000003755 preservative agent Substances 0.000 title claims abstract description 28
- 230000002335 preservative effect Effects 0.000 title claims abstract description 27
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 79
- 230000004151 fermentation Effects 0.000 claims abstract description 72
- 239000000284 extract Substances 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 240000007164 Salvia officinalis Species 0.000 claims abstract description 17
- 235000002912 Salvia officinalis Nutrition 0.000 claims abstract description 17
- 235000002020 sage Nutrition 0.000 claims abstract description 17
- 239000008223 sterile water Substances 0.000 claims abstract description 17
- 238000002360 preparation method Methods 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 229940116257 pepper extract Drugs 0.000 claims abstract description 13
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 11
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 11
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims abstract description 10
- 241000186840 Lactobacillus fermentum Species 0.000 claims abstract description 8
- 229940012969 lactobacillus fermentum Drugs 0.000 claims abstract description 8
- 238000010564 aerobic fermentation Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000000967 suction filtration Methods 0.000 claims abstract description 4
- 238000000605 extraction Methods 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 12
- 239000012528 membrane Substances 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000009423 ventilation Methods 0.000 claims description 10
- 239000000758 substrate Substances 0.000 claims description 9
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000009629 microbiological culture Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 244000046101 Sophora japonica Species 0.000 claims description 4
- 235000010586 Sophora japonica Nutrition 0.000 claims description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- WRUGWIBCXHJTDG-UHFFFAOYSA-L magnesium sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Mg+2].[O-]S([O-])(=O)=O WRUGWIBCXHJTDG-UHFFFAOYSA-L 0.000 claims description 4
- 229940061634 magnesium sulfate heptahydrate Drugs 0.000 claims description 4
- CDUFCUKTJFSWPL-UHFFFAOYSA-L manganese(II) sulfate tetrahydrate Chemical compound O.O.O.O.[Mn+2].[O-]S([O-])(=O)=O CDUFCUKTJFSWPL-UHFFFAOYSA-L 0.000 claims description 4
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 4
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
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- 238000002390 rotary evaporation Methods 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 238000009210 therapy by ultrasound Methods 0.000 claims description 3
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 2
- 241000722363 Piper Species 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 28
- 238000004321 preservation Methods 0.000 abstract description 9
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- 238000013329 compounding Methods 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
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- 230000000052 comparative effect Effects 0.000 description 34
- 240000009088 Fragaria x ananassa Species 0.000 description 14
- 240000008067 Cucumis sativus Species 0.000 description 13
- 235000016623 Fragaria vesca Nutrition 0.000 description 11
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 11
- 239000003153 chemical reaction reagent Substances 0.000 description 10
- 238000005286 illumination Methods 0.000 description 8
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- 240000005561 Musa balbisiana Species 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 7
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 6
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 6
- 235000021015 bananas Nutrition 0.000 description 6
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 6
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 6
- 235000005493 rutin Nutrition 0.000 description 6
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 6
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 6
- 229960004555 rutoside Drugs 0.000 description 6
- 239000000243 solution Substances 0.000 description 5
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 4
- 239000002250 absorbent Substances 0.000 description 4
- 230000002745 absorbent Effects 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000628997 Flos Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- 235000021012 strawberries Nutrition 0.000 description 3
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000003417 Plumeria rubra f acutifolia Nutrition 0.000 description 2
- 244000040691 Plumeria rubra f. acutifolia Species 0.000 description 2
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 2
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 2
- ISQRJFLLIDGZEP-KJRRRBQDSA-N Sophoricoside Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O1)c1ccc(C=2C(=O)c3c(O)cc(O)cc3OC=2)cc1 ISQRJFLLIDGZEP-KJRRRBQDSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 2
- 229960000367 inositol Drugs 0.000 description 2
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000005875 quercetin Nutrition 0.000 description 2
- 229960001285 quercetin Drugs 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
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- 102000013142 Amylases Human genes 0.000 description 1
- 208000032544 Cicatrix Diseases 0.000 description 1
- 206010051625 Conjunctival hyperaemia Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000220485 Fabaceae Species 0.000 description 1
- 208000012671 Gastrointestinal haemorrhages Diseases 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 206010054787 Haemorrhoidal haemorrhage Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- 241000234295 Musa Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- ISQRJFLLIDGZEP-CMWLGVBASA-N Sophoricoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(C=2C(C3=C(O)C=C(O)C=C3OC=2)=O)C=C1 ISQRJFLLIDGZEP-CMWLGVBASA-N 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 238000003916 acid precipitation Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 208000034158 bleeding Diseases 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000004856 capillary permeability Effects 0.000 description 1
- 230000004663 cell proliferation Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000019261 food antioxidant Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000035931 haemagglutination Effects 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 description 1
- 229960004705 kojic acid Drugs 0.000 description 1
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000000874 microwave-assisted extraction Methods 0.000 description 1
- 238000012986 modification Methods 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
- A23B7/14—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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cultivation Of Plants (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a method for preparing a fruit and vegetable preservative by fermenting and extracting sophora flower buds, which comprises the steps of respectively inoculating lactobacillus fermentum (CGMCC 1.1880) and aspergillus oryzae (GDMCC3.423) with synergistic effect into a sophora flower bud fermentation tank for primary anaerobic fermentation and secondary aerobic fermentation by applying a microbial fermentation technology, and carrying out suction filtration and vacuum concentration on fermentation liquor to obtain a sophora flower bud fermentation extract; and then, fully and uniformly mixing the sophora flower bud fermentation extract, the chitosan oligosaccharide, the pepper extract, the common sage herb extract and the sterile water according to a certain weight part to obtain the liquid preservative preparation. The invention utilizes the lactobacillus fermentum and the aspergillus oryzae to carry out compound fermentation on the sophora flower bud, the obtained fermentation product has good antioxidation and bacteriostasis effects, and the plant source preservative prepared by compounding the chitosan oligosaccharide, the pepper extract and the common sage herb extract has the effects of moisturizing, bacteriostasis and corrosion prevention on vegetables and fruits, and is suitable for the preservation and preservation of the harvested fruits and vegetables.
Description
Technical Field
The invention belongs to the technical field of extracting and preparing a plant source preservative by a fermentation method, and particularly relates to a method for preparing a fruit and vegetable preservative by fermenting and extracting sophora flower buds.
Background
The flos Sophorae Immaturus refers to dried flower bud of Sophora japonica of Leguminosae, mainly produced in loess plateau and North China plain, and distributed all over the country. The pagodatree flower bud is collected when the pagodatree flower bud is not opened, is cold in nature and bitter in taste, has the effects of stopping bleeding, cooling blood, clearing liver-fire and purging intense heat, and is suitable for symptoms such as hematochezia, hemorrhoidal bleeding, metrorrhagia, hematemesis, liver heat and conjunctival congestion, headache and dizziness and the like in traditional Chinese medicine. The chemical components mainly comprise rutin, quercetin, sophoricidin A and the like, wherein the rutin is also called rutin and has the effects of reducing capillary permeability, reducing blood fat and cholesterol of a human body, promoting cell proliferation, preventing hemagglutination, resisting inflammation, viruses, inducing diuresis, relieving cough and the like. Can be used for preventing and treating diabetes and hyperlipidemia, and can also be used as food antioxidant and pigment.
With the research on extracting flavonoid components from sophora flower bud, microwave extraction, pressure extraction, ultrasonic extraction, methanol continuous extraction, alkali-soluble acid-precipitation extraction, ethanol reflux and other extraction methods have been developed. Each extraction method has different advantages and disadvantages.
The invention discloses a sophora flower bud extract rich in inositol and rutin and a preparation method thereof (patent application number: 201310475928.0), which is inquired, and the invention relates to the preparation of the sophora flower bud extract by extracting the sophora flower bud raw material through an alcohol reflux method, and the invention does not relate to the related application of the sophora flower bud extract.
Disclosure of Invention
The invention aims at the defects of the prior art and provides a method for preparing a fruit and vegetable fresh-keeping agent by fermenting and extracting sophora flower buds.
The first purpose of the invention is to provide a method for preparing a fruit and vegetable preservative by fermenting and extracting sophora flower buds, which comprises the following steps:
(1) weighing 1.5-4 kg of crushed sophora flower bud coarse powder, preparing a strain fermentation substrate with the amount of 4-10L, placing the strain fermentation substrate in a fermentation tank, adding 25-40L of sterile water, and uniformly stirring;
(2) sterilizing the fermentation tank at 121-135 ℃ and 0.05-0.3M Pa for 20-40 min;
(3) adding 3-5L of strain with the concentration of 1 multiplied by 10 into a fermentation tank after cooling to room temperature9～1×1011Lactobacillus fermentum seed liquid per liter;
(4) setting the pH value in the fermentation tank to be 5.8-6.9, the temperature to be 28-36 ℃, the rotating speed to be 80-230 rpm, the ventilation volume to be 0L/min, and carrying out anaerobic fermentation for 30-65 h;
(5) adding 3-5L of strain with the concentration of 1 multiplied by 10 into a fermentation tank10～1×1012Per liter of Aspergillus oryzae seed liquid;
(6) setting the pH value in the fermentation tank to be 5.0-7.0, the temperature to be 26-38 ℃, the rotating speed to be 80-220 rpm, the ventilation volume to be 10-45L/min, and carrying out aerobic fermentation for 24-72 h;
(7) filtering the fermentation liquor by a 0.2-1.0 mu m filter membrane, and concentrating the filtrate in vacuum to obtain a sophora flower bud fermentation extract;
(8) taking 1 part of sophora flower bud fermentation extract, 0.08-0.16 part of chitosan oligosaccharide, 0.03-0.06 part of pepper extract, 0.01-0.05 part of common sage herb extract and 2-5 parts of sterile water according to parts by weight, and fully and uniformly mixing to obtain the preservative liquid preparation.
Preferably, in the step (1), 2.0-3.5 kg of sophora flower bud coarse powder and 6-9L of strain fermentation substrate are used.
Further, in the step (1), the fermentation substrate of the strain comprises the following components: 50-65 g/L of glucose, 18-25 g/L of yeast extract, 10-15 g/L of monopotassium phosphate, 0.5-1.0 g/L of magnesium sulfate heptahydrate, 0.01-0.15 g/L of manganese sulfate tetrahydrate, 8-15 g/L of anhydrous calcium carbonate and 1-5 g/L of sodium chloride.
Preferably, in the step (2), the sterilization temperature of the fermentation tank is 121-128 ℃, the sterilization pressure is 0.06-0.12M Pa, and the sterilization time is 25-40 min.
Further, in the step (3), the lactobacillus fermentum is purchased from China general microbiological culture Collection center (CGMCC 1.1880).
Preferably, in the step (4), the fermentation temperature is 30-36 ℃, and the rotation speed is 100-200 rpm.
Further, in the step (5), Aspergillus oryzae is purchased from Guangdong province culture Collection (GDMCC 3.423).
Preferably, in the step (6), the fermentation pH is 5.5-6.5, the fermentation temperature is 32-38 ℃, the rotation speed is 100-180 rpm, the ventilation volume is 20-40L/min, and the fermentation time is 36-60 h.
Further, in the step (7), the aperture of the filter membrane is 0.2-0.5 μm, the vacuum concentration temperature is 50-65 ℃, and the concentration volume is 1/4 of the original solution.
Further, in the step (8), the chitosan oligosaccharide is purchased from Qingdaoyekang biotechnology limited;
the extraction method of the pepper extract comprises the following steps: taking 8-10 g of pepper powder, adding 100-160 mL of methanol as a solvent, placing the mixture in a conical flask, carrying out ultrasonic treatment at 25 ℃ and 500W for 5-10 h, carrying out suction filtration through a 0.2-0.5 mu m filter membrane, and carrying out rotary evaporation at 65 ℃ for 0.5-3 h to obtain a pepper extract;
the extraction method of the common sage herb extract comprises the following steps: the common sage herb is dried, crushed, sieved by a sieve of 20-60 meshes, weighed by 8-16 g, added with 80-110 mL of 70% ethanol solution, placed in a conical flask, ultrasonically extracted for 3 times at 25-45 ℃ and 500W, filtered by a filter membrane of 0.2-0.5 mu m after being ultrasonically processed for 0.5-2 h each time, the filtrates are combined and then subjected to rotary concentration at 55-70 ℃ until the volume is 1/5, thus obtaining the common sage herb extract.
The second purpose of the invention is to provide the application of the sophora flower bud fermentation and extraction method in preparing the fruit and vegetable preservative.
Compared with the prior art, the invention has the following beneficial effects:
(1) the method adopts a microbial fermentation technology, and utilizes lactobacillus fermentum and aspergillus oryzae with synergistic effect to perform primary anaerobic fermentation and secondary aerobic composite fermentation on the sophora flower buds respectively, so that effective components in the sophora flower buds are fully extracted, active beneficial substances generated by metabolism of strains are increased, and the obtained fermentation product has good oxidation resistance and bacteriostasis;
(2) the invention takes the sophora flower bud fermentation extract as the main active ingredient, and the preservative is compounded by chitosan oligosaccharide, pepper extract and common sage herb extract, is a green and environment-friendly plant source preservative, has good effects of moisture retention, bacteriostasis and corrosion prevention for fruits and vegetables such as tomatoes, cucumbers, apples, strawberries, oranges, peaches, pears, grapes and the like, and is suitable for the preservation and preservation of the harvested fruits and vegetables;
(3) the effective components in the invention comprise rutin, quercetin, sophoricoside A, red bean saponin, sophoricoside propyl and the like separated from sophora japonica, organic acids such as lactic acid, citric acid, kojic acid, acetic acid and the like generated by metabolism of strains, and active components such as amylase, pectinase, protease and the like;
(4) the invention simplifies the production process, improves the production efficiency, reduces the use of organic solvents and enhances the environmental compatibility by a mode of carrying out composite fermentation of strains through a fermentation tank;
(5) according to the invention, the fermentation tank system is adopted to accurately control the pH, the temperature, the rotating speed, the time and the air input in the fermentation process, so that the product quality and the concentration of the fermentation production and the repeatability and the high efficiency of the fermentation process are ensured.
Detailed Description
The principles and features of this invention are described below in conjunction with examples, which are set forth only to illustrate the invention and are not intended to limit the scope of the invention, the embodiments being described in parts by weight.
The lactobacillus fermentum used in the embodiment of the invention is purchased from China general microbiological culture Collection center (CGMCC 1.1880), the aspergillus oryzae is purchased from Guangdong province microbiological culture Collection center (GDMCC3.423), and the chitosan oligosaccharide is purchased from Qingdao Yuekang biotechnology limited.
Preparation example:
the extraction method of the pepper extract comprises the following steps:
taking 10g of pepper powder, adding 150mL of methanol as a solvent, placing in a 250mL conical flask, performing ultrasonic treatment at 25 ℃ under 500W power for 8h, performing suction filtration through a 0.22 mu m filter membrane, and performing rotary evaporation at 65 ℃ for 2h to obtain the pepper extract.
The extraction method of the common sage herb extract comprises the following steps:
the common sage herb is dried, crushed, sieved by a 20-mesh sieve, weighed 10g, added with 100mL of 70% ethanol solution, placed in a 250mL conical flask, ultrasonically extracted for 3 times at 30 ℃ and 500W, filtered by a 0.22-micron filter membrane after each ultrasonic extraction for 1.5h, the filtrates are combined and subjected to rotary concentration at 60 ℃ to obtain the common sage herb extract with the volume of 1/5.
Example 1
A method for preparing a fruit and vegetable preservative by fermenting and extracting sophora flower buds comprises the following steps:
(1) weighing 3.0kg of crushed sophora flower bud coarse powder, preparing a strain fermentation substrate (wherein, 59g/L of glucose, 20g/L of yeast extract, 12g/L of potassium dihydrogen phosphate, 0.6g/L of magnesium sulfate heptahydrate, 0.05g/L of manganese sulfate tetrahydrate, 15g/L of anhydrous calcium carbonate and 3g/L of sodium chloride) according to 8L of the crushed sophora flower bud coarse powder, placing the mixture in a 50L fermentation tank, adding 30L of sterile water, and uniformly stirring;
(2) sterilizing fermenter at 125 deg.C under 0.08M Pa for 30min, cooling to room temperature, inoculating 3.5L strain with concentration of 1 × 1011Setting the pH value of the lactobacillus fermentum seed liquid in a fermentation tank to 6.5 at 32 ℃, rotating speed of 150rpm and ventilation capacity of 0L/min, and carrying out anaerobic fermentation for 48 h;
(3) adding 3.5L of strain with the concentration of 1X 10 into the fermentation tank10Setting the pH value of Aspergillus oryzae seed liquid to 6.0 in a fermentation tank at 35 deg.C, rotating speed of 120rpm, and ventilation amount of 35L/min, and performing aerobic fermentation for 60 hr;
(4) filtering the fermentation liquid with 0.22 μm filter membrane, vacuum concentrating the filtrate at 60 deg.C to 1/4 of the original solution to obtain flos Sophorae Immaturus fermentation extract;
(5) taking 1 part of sophora flower bud fermentation extract, 0.1 part of chitosan oligosaccharide, 0.05 part of pepper extract, 0.02 part of common sage herb extract and 5 parts of sterile water according to parts by weight, and fully and uniformly mixing to obtain the preservative liquid preparation.
Example 2
A method for preparing a fruit and vegetable preservative by fermenting and extracting sophora flower buds comprises the following steps:
(1) weighing 2.8kg of crushed sophora flower bud coarse powder, preparing a strain fermentation substrate (wherein, 59g/L of glucose, 20g/L of yeast extract, 12g/L of potassium dihydrogen phosphate, 0.6g/L of magnesium sulfate heptahydrate, 0.05g/L of manganese sulfate tetrahydrate, 15g/L of anhydrous calcium carbonate and 3g/L of sodium chloride) according to the amount of 6L, placing the mixture in a 50L fermentation tank, adding 30L of sterile water, and uniformly stirring;
(2) sterilizing fermenter at 125 deg.C under 0.08M Pa for 30min, cooling to room temperature, inoculating 3L strain with concentration of 1 × 1011Setting the pH value of the lactobacillus fermentum seed liquid in a fermentation tank to 6.5, the temperature to 32 ℃, the rotation speed to 130rpm and the ventilation volume to be 0L/min, and carrying out anaerobic fermentation for 54 h;
(3) adding 3L of strain with concentration of 1X 10 into the fermentation tank11Setting the pH value of Aspergillus oryzae seed liquid to 6.0 in a fermentation tank at 35 deg.C, rotating speed of 150rpm, and ventilation amount of 30L/min, and performing aerobic fermentation for 48 hr;
(3) filtering the fermentation liquid with 0.22 μm filter membrane, vacuum concentrating the filtrate at 65 deg.C to 1/4 of the original solution to obtain flos Sophorae Immaturus fermentation extract;
(4) taking 1 part of sophora flower bud fermentation extract, 0.1 part of chitosan oligosaccharide, 0.05 part of pepper extract, 0.02 part of common sage herb extract and 5 parts of sterile water according to parts by weight, and fully and uniformly mixing to obtain the preservative liquid preparation.
Comparative example 1
Referring to example 1, the lactobacillus fermention step was eliminated without performing a single anaerobic fermentation;
the remaining technical features are the same as those of example 1.
Comparative example 2
Referring to example 2, the Aspergillus oryzae fermentation step was eliminated without secondary aerobic fermentation;
the remaining technical features are the same as those of example 2.
Comparative example 3
Referring to the patent "a sophora flower bud extract rich in inositol and rutin and its preparation method" (patent application No. 201310475928.0), the sophora flower bud extract is extracted;
the remaining technical features are the same as those of example 1.
Comparative example 4
Referring to example 2, the fermented extract of sophora japonica in step 5 was replaced with sterile water;
the remaining technical features are the same as those of example 2.
Comparative example 5
Referring to example 2, the chitosan oligosaccharide in step 5 was replaced with sterile water;
the remaining technical features are the same as those of example 2.
Comparative example 6
Referring to example 2, the zanthoxylum bungeanum maxim extract in step 5 was replaced with sterile water;
the remaining technical features are the same as those of example 2.
Comparative example 7
Referring to example 2, the common sage herb extract in step 5 was replaced with sterile water;
the remaining technical features are the same as those of example 2.
Test 1
In 3 months in 2021, 30 strawberry fruits of the same kind and the same day with the same size, the same color and the similar hardness are selected for a preservation test. 10 of the test pieces are divided into an example 1 group, a comparative example 1 group and a control group, wherein the reagent used in the example 1 group is an aqueous solution diluted 1000 times by the preparation prepared in the example, the reagent used in the comparative example 1 group is an aqueous solution diluted 1000 times by the preparation prepared in the example, and the control group is sterile water.
Soaking the strawberry fruits in the corresponding reagents for 0.5h, taking out, absorbing water on the surfaces of the fruits by using absorbent paper, placing in a constant-temperature constant-humidity illumination incubator at the temperature of 30 ℃, the relative humidity of 20% and the illumination intensity of 800lx, and recording the total number of bad fruits and the average weight of single fruits of the strawberry fruits in each group on days 0, 1, 2, 3, 4 and 5 respectively.
Data results are shown in tables 1 and 2:
TABLE 1 strawberry fruit antistaling agent application for 0-5 days to destroy fruit quantity
TABLE 2 strawberry fruit applied antistaling agent 0 ~ 5 days per fruit average weight (g)
| Packet/time | Day 0 | 1 day | 2 days | 3 days | 4 days | 5 days |
| Example 1 | 12.7 | 12.5 | 11.9 | 9.7 | 6.4 | 4.1 |
| Comparative example 1 | 13.0 | 11.9 | 10.6 | 8.8 | 4.9 | 4.0 |
| Control | 12.9 | 10.3 | 9.1 | 7.5 | 3.9 | 3.3 |
As can be seen from tables 1 and 2, the test results show that after being placed for 4 days, the fruit rot rate of three groups of strawberries reaches 100%, but the fruit rot rate and the water loss rate of the first three days of the group of example 1 are significantly lower than those of the group of comparative example 1 and the control group, and the results prove that the water retention and freshness retaining properties of the strawberry fruits of the group of example 1 are better.
Test 2
In 3 months of 2021, 15 bananas without scars and spots, consistent in size and maturity are selected for a preservation test. The 5 pieces are divided into an example 2 group, a comparative example 2 group and a control group, wherein the reagent used in the example 2 group is an aqueous solution diluted 1000 times by the preparation prepared in the example, the reagent used in the comparative example 2 group is an aqueous solution diluted 1000 times by the preparation prepared in the example, and the control group is sterile water.
Soaking the bananas in the corresponding reagents for 2h, taking out, absorbing the water on the surfaces of the bananas by using absorbent paper, placing in a constant-temperature constant-humidity illumination incubator at the temperature of 30 ℃, the relative humidity of 20% and the illumination intensity of 800lx, and recording the skin browning degrees of the bananas and the average weight of the single bananas on the days 0, 1, 2, 3, 4 and 5 respectively.
Data results are shown in tables 3 and 4:
TABLE 3 Banana antistaling agent application for 0-5 days, skin browning degree
| Packet/time | Day 0 | 1 day | 2 days | 3 days | 4 days | 5 days |
| Example 2 | Is free of | Is free of | Is free of | Is free of | Scattered spots | Scattered spots |
| Comparative example 2 | Is free of | Is free of | Is free of | Scattered spots | Scattered spots | Spread over black spots |
| Control | Is free of | Is free of | Scattered spots | Scattered spots | Spread over black spots | Complete browning |
TABLE 4 average weight (g) of single fruit for 0-5 days of banana application of preservative
| Packet/time | Day 0 | 1 day | 2 days | 3 days | 4 days | 5 days |
| Example 2 | 415.6 | 413.2 | 411.6 | 408.8 | 403.4 | 400.2 |
| Comparative example 2 | 418.2 | 413.6 | 409.4 | 403.4 | 399.6 | 381.2 |
| Control | 412.8 | 408.0 | 403.2 | 397.6 | 381.2 | 366.4 |
As can be seen from tables 3 and 4, the test results show that the control group started browning after being left for 2 days, the epidermis was completely browned after 5 days, and the example 2 group started browning after 4 days; the skin browning degree and the water loss rate of the three days before the group of the example 2 are lower than those of the group of the comparative example 2 and the control group, and the fresh-keeping water-retaining property of the bananas in the group of the example 2 is proved to be better.
Test 3
In 6 months of 2021, 9 fresh cucumbers which are similar in length, consistent in thickness and picked from the same variety at the same time are selected for a preservation test. 3 groups are divided into an example 2 group, a comparative example 3 group and a control group, wherein the reagent used in the example 2 group is an aqueous solution diluted 1000 times by the preparation prepared in the example, the reagent used in the comparative example 3 group is an aqueous solution diluted 1000 times by the preparation prepared in the example, and the control group is sterile water.
Soaking the cucumbers in the corresponding reagents for 2h, taking out, absorbing surface moisture with absorbent paper, placing in a constant-temperature constant-humidity illumination incubator at the temperature of 30 ℃, the relative humidity of 20% and the illumination intensity of 800lx, and recording the average weight of the cucumbers on days 0, 2, 4, 6, 8 and 10 respectively.
Data results are shown in table 5:
TABLE 5 cucumber application preservative agent 0 ~ 10 days per fruit average weight (g)
| Packet/time | Day 0 | 2 days | 4 days | 6 days | 8 days | 10 days |
| Example 2 | 197.3 | 196.7 | 193.3 | 188.7 | 182.0 | 175.3 |
| Comparative example 3 | 195.7 | 193.3 | 188.0 | 179.3 | 170.7 | 158.0 |
| Control | 197.0 | 195.3 | 190.7 | 182.3 | 174.3 | 162.7 |
As can be seen from table 5, the test results show that the water loss rates of the cucumbers in the three groups are gradually increased along with the increase of time, but the water loss rate of the cucumber in the group of example 2 is significantly lower than that of the cucumber in the group of comparative example 3 and the cucumber in the control group, and the cucumbers in the group of comparative example 3 and the cucumber in the control group are rotted after 8 days, while the cucumber in the group of example 2 has no sign of rotting, so that the water retention and freshness preservation of the cucumbers in the group of example 2 are proved to be better.
Test 4
In 12 months in 2021, 120 strawberry fruits of the same variety and the same date and the same variety with the same size, the same color and the similar hardness are selected for a preservation test. 20 of the preparations were divided into example 2, comparative example 4, comparative example 5, comparative example 6, comparative example 7 and control, wherein the control was sterile water, and the remaining groups were aqueous solutions diluted 1000 times in the formulations prepared in the respective examples.
Soaking the strawberry fruits in the corresponding reagents for 0.5h, taking out, absorbing water on the surfaces of the fruits by using absorbent paper, placing in a constant-temperature constant-humidity illumination incubator at the temperature of 30 ℃, the relative humidity of 20% and the illumination intensity of 800lx, and recording the total number of bad fruits and the average weight of single fruits of the strawberry fruits in each group on days 0, 1, 2, 3, 4 and 5 respectively.
Data results are shown in tables 6 and 7:
TABLE 6 strawberry fruit applying antistaling agent for 0-5 days to get the fruit number
| Packet/time | Day 0 | 1 day | 2 days | 3 days | 4 days | 5 days |
| Example 2 | 0 | 1 | 5 | 14 | 19 | 20 |
| Comparative example 4 | 0 | 8 | 19 | 20 | 20 | 20 |
| Comparative example 5 | 0 | 3 | 6 | 16 | 20 | 20 |
| Comparative example 6 | 0 | 6 | 10 | 17 | 20 | 20 |
| Comparative example 7 | 0 | 5 | 8 | 17 | 20 | 20 |
| Control | 0 | 12 | 18 | 20 | 20 | 20 |
TABLE 7 average weight (g) of single strawberry fruit applied with antistaling agent for 0-5 days
As can be seen from tables 6 and 7, the test results show that after being placed for 5 days, the bad fruit rate of 6 groups of strawberries reaches 100%, but the bad fruit rate and the water loss rate of the first 4 days of the group in example 2 are both significantly lower than those of the groups in comparative examples 4, 5, 6 and 7 and the water loss rate of the groups in comparative examples 4, 5, 6 and 7 are both lower than those of the group in comparative examples 4, and the bad fruit rate and the water loss rate of the group in comparative examples 4 are slightly higher than those of the groups in comparative examples 5, 6 and 7.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A method for preparing a fruit and vegetable preservative by fermenting and extracting sophora flower buds is characterized by comprising the following steps:
(1) weighing 1.5-4 kg of sophora flower bud coarse powder, preparing a strain fermentation substrate with the amount of 4-10L, placing the strain fermentation substrate in a fermentation tank, adding 25-40L of sterile water, and uniformly stirring;
(2) sterilizing the fermentation tank at 121-135 ℃ and 0.05-0.3M Pa for 20-40 min;
(3) adding 3-5L of strain with the concentration of 1 multiplied by 10 into a fermentation tank after cooling to room temperature9～1×1011Lactobacillus fermentum seed liquid per liter;
(4) setting the pH value in the fermentation tank to be 5.8-6.9, the temperature to be 28-36 ℃, the rotating speed to be 80-230 rpm, the ventilation volume to be 0L/min, and carrying out anaerobic fermentation for 30-65 h;
(5) adding 3-5L of strain with the concentration of 1 multiplied by 10 into a fermentation tank10～1×1012Per liter of Aspergillus oryzae seed liquid;
(6) setting the pH value in the fermentation tank to be 5.0-7.0, the temperature to be 26-38 ℃, the rotating speed to be 80-220 rpm, the ventilation volume to be 10-45L/min, and carrying out aerobic fermentation for 24-72 h;
(7) filtering the fermentation liquor by a 0.2-1.0 mu m filter membrane, and concentrating the filtrate in vacuum to obtain a sophora flower bud fermentation extract;
(8) taking 1 part of sophora flower bud fermentation extract, 0.08-0.16 part of chitosan oligosaccharide, 0.03-0.06 part of pepper extract, 0.01-0.05 part of common sage herb extract and 2-5 parts of sterile water according to parts by weight, and fully and uniformly mixing to obtain the preservative liquid preparation.
2. The method for preparing the fruit and vegetable preservative by fermenting and extracting the sophora flower buds according to claim 1, wherein in the step (1), 2.0-3.5 kg of sophora flower bud coarse powder and 6-9L of a strain fermentation substrate comprise the following components: 50-65 g/L of glucose, 18-25 g/L of yeast extract, 10-15 g/L of monopotassium phosphate, 0.5-1.0 g/L of magnesium sulfate heptahydrate, 0.01-0.15 g/L of manganese sulfate tetrahydrate, 8-15 g/L of anhydrous calcium carbonate and 1-5 g/L of sodium chloride.
3. The method for preparing the fruit and vegetable preservative by fermenting and extracting the sophora flower buds as claimed in claim 1, wherein in the step (2), the sterilization temperature of a fermentation tank is 121-128 ℃, the sterilization pressure is 0.06-0.12M Pa, and the sterilization time is 25-40 min.
4. The method for preparing the fruit and vegetable preservative by fermenting and extracting the sophora flower buds as claimed in claim 1, wherein the lactobacillus fermentum in the step (3) is purchased from China general microbiological culture Collection center (CGMCC 1.1880).
5. The method for preparing the fruit and vegetable preservative by fermenting and extracting the sophora flower buds as claimed in claim 1, wherein in the step (4), the fermentation temperature is 30-36 ℃, and the rotation speed is 100-200 rpm.
6. The method for preparing fruit and vegetable preservative by fermenting and extracting sophora japonica, according to claim 1, wherein in the step (5), aspergillus oryzae is purchased from the Guangdong province microbial culture collection center (GDMCC 3.423).
7. The method for preparing the fruit and vegetable preservative by fermenting and extracting the sophora flower buds as claimed in claim 1, wherein in the step (6), the fermentation pH is 5.5-6.5, the fermentation temperature is 32-38 ℃, the rotation speed is 100-180 rpm, the ventilation volume is 20-40L/min, and the fermentation time is 36-60 h.
8. The method for preparing the fruit and vegetable preservative by fermenting and extracting the sophora flower buds as claimed in claim 1, wherein in the step (7), the aperture of the filter membrane is 0.2-0.5 μm, the vacuum concentration temperature is 50-65 ℃, and the concentration volume is 1/4 of the original solution.
9. The method for preparing the fruit and vegetable preservative by fermenting and extracting the sophora flower buds as claimed in claim 1, wherein in the step (8), the extraction method of the pepper extract comprises the following steps: taking 8-10 g of pepper powder, adding 100-160 mL of methanol as a solvent, placing the mixture in a conical flask, carrying out ultrasonic treatment at 25 ℃ and 500W for 5-10 h, carrying out suction filtration through a 0.2-0.5 mu m filter membrane, and carrying out rotary evaporation at 65 ℃ for 0.5-3 h to obtain a pepper extract;
the extraction method of the common sage herb extract comprises the following steps: the common sage herb is dried, crushed, sieved by a sieve of 20-60 meshes, weighed by 8-16 g, added with 80-110 mL of 70% ethanol solution, placed in a conical flask, ultrasonically extracted for 3 times at 25-45 ℃ and 500W, filtered by a filter membrane of 0.2-0.5 mu m after being ultrasonically processed for 0.5-2 h each time, the filtrates are combined and then subjected to rotary concentration at 55-70 ℃ until the volume is 1/5, thus obtaining the common sage herb extract.
10. Use of the sophora flower bud fermentation extraction method of any one of claims 1-9 in preparing fruit and vegetable antistaling agent.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115088834A (en) * | 2022-06-06 | 2022-09-23 | 广东金骏康生物技术有限公司 | Sophora flower bud powder for improving sleep and preparation method and application thereof |
| CN115088834B (en) * | 2022-06-06 | 2024-04-26 | 广东金骏康生物技术有限公司 | Sophora flower bud powder for improving sleep and preparation method and application thereof |
| CN116114867A (en) * | 2022-11-24 | 2023-05-16 | 广东金骏康生物技术有限公司 | Anti-saccharification pagodatree flower bud powder and preparation method and application thereof |
| CN116114867B (en) * | 2022-11-24 | 2023-09-29 | 广东金骏康生物技术有限公司 | Anti-saccharification pagodatree flower bud powder and preparation method and application thereof |
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