CN114246208B - Method for preparing fruit and vegetable preservative through pagodatree flower bud fermentation and extraction - Google Patents
Method for preparing fruit and vegetable preservative through pagodatree flower bud fermentation and extraction Download PDFInfo
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- CN114246208B CN114246208B CN202111637211.2A CN202111637211A CN114246208B CN 114246208 B CN114246208 B CN 114246208B CN 202111637211 A CN202111637211 A CN 202111637211A CN 114246208 B CN114246208 B CN 114246208B
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- 244000040691 Plumeria rubra f. acutifolia Species 0.000 title claims abstract description 49
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- 238000000034 method Methods 0.000 title claims abstract description 20
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- 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
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- 244000089698 Zanthoxylum simulans Species 0.000 description 3
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- 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
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- 239000002131 composite material Substances 0.000 description 2
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- 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
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
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- 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
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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 fruit and vegetable preservative by fermenting and extracting pagodatree flower bud, which comprises the steps of respectively inoculating lactobacillus fermentum (CGMCC 1.1880) and aspergillus oryzae (GDMCC 3.423.423) with synergistic effect into a pagodatree flower bud fermentation tank in sequence for primary anaerobic fermentation and secondary aerobic fermentation by using a microbial fermentation technology, and obtaining pagodatree flower bud fermentation extract by suction filtration and vacuum concentration of fermentation liquid; and then the pagodatree flower bud fermentation extract, the chitosan oligosaccharide, the pepper extract, the common sage herb extract and the sterile water are fully and uniformly mixed according to a certain weight part to obtain the preservative liquid preparation. The invention utilizes lactobacillus fermentum and aspergillus oryzae to carry out compound fermentation on the pagodatree flower bud, the obtained fermentation product has good antioxidation and bacteriostasis effects, and the plant-source preservative compounded by chitosan oligosaccharide, pepper extract and common sage herb extract has the effects of moisturizing, bacteriostasis and corrosion prevention on vegetables and fruits, and is suitable for preserving and preserving fruits and vegetables after harvesting.
Description
Technical Field
The invention belongs to the technical field of plant source preservative preparation by fermentation extraction, and particularly relates to a method for preparing fruit and vegetable preservative by pagodatree flower bud fermentation extraction.
Background
The pagodatree flower bud refers to dry flower bud of Sophora japonica of Leguminosae, and is mainly produced on loess plateau and North China plain, and is distributed all over the country. When the pagodatree flower is not opened, the pagodatree flower bud is collected, has cold property and bitter taste, has the effects of stopping bleeding, cooling blood, clearing liver-fire and purging fire, and is suitable for symptoms such as hematochezia, hemorrhoidal bleeding, metrorrhagia, hematemesis, liver heat, conjunctival congestion, headache, dizziness and the like in traditional Chinese medicine. The chemical components of the medicine mainly comprise rutin, quercetin, pagodatree flower Mi Jiasu and the like, wherein 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 blood cell coagulation, resisting inflammation, resisting virus, promoting urination, 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 deep research on flavonoid components extracted from pagodatree flower bud, the extraction methods such as a microwave extraction method, a pressurized extraction method, an ultrasonic extraction method, a methanol continuous extraction method, an alkali-dissolution acid precipitation extraction method, an ethanol reflux method and the like are developed. Each extraction method has its own distinct advantages and disadvantages.
Through inquiry, the invention patent 'a pagodatree flower bud extract rich in inositol and rutin and a preparation method thereof' (patent application number: 201310475928.0) extracts and prepares the pagodatree flower bud extract from pagodatree flower bud raw materials by an alcohol extraction reflux method, and the invention does not relate to the related application of the pagodatree flower bud extract.
Disclosure of Invention
The invention aims at the defects of the prior art, and provides a method for preparing fruit and vegetable preservative by fermenting and extracting pagodatree flower buds, which is characterized in that a fermentation tank device is used, the pagodatree flower bud extract is obtained by respectively utilizing anaerobic fermentation of lactobacillus fermentum to pagodatree flower buds and aerobic fermentation of aspergillus oryzae to pagodatree flower buds, and is compounded with chitosan oligosaccharide, pepper extract and common sage herb extract to prepare the fruit and vegetable preservative.
The first aim of the invention is to provide a method for preparing fruit and vegetable preservative by fermenting and extracting pagodatree flower bud, which comprises the following steps:
(1) Weighing 1.5-4 kg of crushed pagodatree flower bud coarse powder, preparing 4-10L of strain fermentation substrate, placing the strain fermentation substrate into a fermentation tank, adding 25-40L of sterile water, and uniformly stirring;
(2) Sterilizing the fermentation tank for 20-40 min at 121-135 ℃ under 0.05-0.3M Pa;
(3) Adding 3-5L of lactobacillus fermentum seed liquid with the strain concentration of 1 multiplied by 10 9～1×1011/L into a fermentation tank cooled to room temperature;
(4) Setting the pH value in the fermentation tank to 5.8-6.9, the temperature to 28-36 ℃, the rotating speed to 80-230 rpm, the ventilation quantity to 0L/min, and carrying out anaerobic fermentation for 30-65 h;
(5) Adding 3-5L Aspergillus oryzae seed liquid with strain concentration of 1× 10～1×1012/L into a fermentation tank;
(6) Setting the pH value in the fermentation tank to 5.0-7.0, the temperature to 26-38 ℃, the rotating speed to 80-220 rpm, the ventilation rate to 10-45L/min, and the aerobic fermentation to 24-72 h;
(7) Filtering the fermentation liquor with a 0.2-1.0 mu m filter membrane, and concentrating the filtrate in vacuum to obtain a pagodatree flower bud fermentation extract;
(8) 1 part of pagodatree 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 are taken according to parts by weight and fully and uniformly mixed to obtain the preservative liquid preparation.
Preferably, in the step (1), the pagodatree flower bud coarse powder is 2.0-3.5 kg, and the strain ferments substrate is 6-9L.
Further, in the step (1), the strain fermentation substrate comprises the following components: glucose 50-65 g/L, yeast extract 18-25 g/L, monopotassium phosphate 10-15 g/L, magnesium sulfate heptahydrate 0.5-1.0 g/L, manganese sulfate tetrahydrate 0.01-0.15 g/L, anhydrous calcium carbonate 8-15 g/L and sodium chloride 1-5 g/L.
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), 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 was purchased from the Guangdong province microorganism strain collection (GDMCC 3.423.423).
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 rate is 20-40L/min, and the fermentation time is 36-60 h.
Further, in the step (7), the pore diameter 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 Qingdao Yuekang biotechnology Co., ltd;
The extraction method of the pepper extract comprises the following steps: taking 8-10 g of pricklyash peel powder, adding 100-160 mL of methanol as a solvent, placing the solution in a conical flask, performing ultrasonic treatment at 25 ℃ and 500W power for 5-10 h, performing suction filtration by a filter membrane with the thickness of 0.2-0.5 mu m, and performing rotary evaporation at 65 ℃ for 0.5-3 h to obtain pricklyash peel extract;
The extraction method of the common sage herb extract comprises the following steps: drying, crushing, sieving with 20-60 mesh sieve, weighing 8-16 g, adding 80-110 mL of 70% ethanol solution, placing in a conical flask, performing ultrasonic extraction for 3 times at 25-45 ℃ and 500W, performing ultrasonic extraction for 0.5-2 h each time, filtering with a 0.2-0.5 mu m filter membrane, combining the filtrates, and performing rotary concentration at 55-70 ℃ to obtain the common sage herb extract with a volume of 1/5.
The second aim of the invention is to provide the application of the pagodatree flower bud fermentation and extraction method in preparing fruit and vegetable preservative.
Compared with the prior art, the invention has the following beneficial effects:
(1) The invention uses the microbial fermentation technology, respectively utilizes lactobacillus fermentum and aspergillus oryzae with synergistic effect to carry out primary anaerobic fermentation and secondary aerobic composite fermentation on the pagodatree flower bud, fully extracts the effective components in the pagodatree flower bud, increases active beneficial substances generated by bacterial metabolism, and the obtained fermentation product has good antioxidation and bacteriostasis effects;
(2) The preservative is prepared by taking the pagodatree flower bud fermentation extract as the main active ingredient and adding chitosan oligosaccharide, the pricklyash peel extract and the common sage herb extract, is a green and environment-friendly plant source preservative, has good moisturizing, bacteriostasis and corrosion prevention effects on fruits and vegetables such as tomatoes, cucumbers, apples, strawberries, oranges, peaches, pears, grapes and the like, and is suitable for preserving and preserving fruits and vegetables after harvesting;
(3) The active ingredients in the invention comprise rutin, quercetin, sophora flower Mi Jiasu, red bean saponin, sophora flower Mi Bingsu and the like which are separated from sophora flower bud, and organic acids such as lactic acid, citric acid, kojic acid, acetic acid and the like which are generated by bacterial metabolism, and active ingredients such as amylase, pectase, 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 adopting a mode of carrying out strain composite fermentation by the fermentation tank;
(5) The invention adopts the fermentation tank system to accurately control the pH, temperature, rotating speed, time and air inflow in the fermentation process, thereby ensuring the quality and concentration of the products produced by fermentation and the repeatability and high efficiency of the fermentation process.
Detailed Description
The principles and features of the present invention are described below with reference to examples, which are provided for illustration only and are not intended to limit the scope of the invention in which the parts are by weight.
The lactobacillus fermentum used in the examples of the present invention was purchased from the China general microbiological culture collection center (CGMCC 1.1880), the aspergillus oryzae was purchased from the Guangdong province microbiological culture collection center (GDMCC 3.423.423), and the chitosan oligosaccharide was purchased from Qingdao Yuekang biotechnology Co.
Preparation example:
The extraction method of the pricklyash peel extract comprises the following steps:
Taking 10g of pricklyash peel powder, adding 150mL of methanol as a solvent, placing in a 250mL conical flask, performing ultrasonic treatment at 25 ℃ and 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 pricklyash peel extract.
The extraction method of the common sage herb extract comprises the following steps:
Drying, crushing, sieving with a 20-mesh sieve, weighing 10g, adding 100mL of 70% ethanol solution, placing in a 250mL conical flask, performing ultrasonic extraction for 3 times at 30 ℃ and 500W, performing ultrasonic treatment for 1.5 hours each time, filtering with a 0.22 mu m filter membrane, combining the filtrates, and performing rotary concentration at 60 ℃ to obtain the common sage herb extract with a volume of 1/5.
Example 1
A method for preparing fruit and vegetable fresh-keeping agent by fermenting and extracting pagodatree flower bud comprises the following steps:
(1) Weighing 3.0kg of crushed pagodatree flower bud coarse powder, preparing a strain fermentation substrate (wherein, glucose is 59g/L, yeast extract is 20g/L, monopotassium phosphate is 12g/L, magnesium sulfate heptahydrate is 0.6g/L, manganese sulfate tetrahydrate is 0.05g/L, anhydrous calcium carbonate is 15g/L and sodium chloride is 3 g/L) according to the amount of 8L, placing the mixture into a 50L fermentation tank, adding sterile water for 30L, and uniformly stirring;
(2) Sterilizing the fermentation tank at 125deg.C under 0.08M Pa for 30min, cooling to room temperature, inoculating lactobacillus fermentum seed solution with 3.5L strain concentration of 1× 11/L, setting pH in the fermentation tank to 6.5, temperature 32 deg.C, rotating at 150rpm, and ventilation of 0L/min, and anaerobic fermenting for 48 hr;
(3) Adding 3.5L Aspergillus oryzae seed liquid with strain concentration of 1×10 10/L into a fermentation tank, setting pH in the fermentation tank to 6.0, temperature 35 deg.C, rotation speed 120rpm, and aeration rate 35L/min, and performing aerobic fermentation for 60 hr;
(4) Filtering the fermentation liquid with 0.22 μm filter membrane, and vacuum concentrating the filtrate at 60deg.C to 1/4 of the original solution to obtain flos Sophorae Immaturus fermented extract;
(5) 1 part of pagodatree flower bud fermentation extract, 0.1 part of chitosan oligosaccharide, 0.05 part of Chinese prickly ash extract, 0.02 part of common sage herb extract and 5 parts of sterile water are taken according to parts by weight and are fully and uniformly mixed to obtain the preservative liquid preparation.
Example 2
A method for preparing fruit and vegetable fresh-keeping agent by fermenting and extracting pagodatree flower bud comprises the following steps:
(1) Weighing 2.8kg of crushed pagodatree flower bud coarse powder, preparing a strain fermentation substrate (wherein, 59g/L of glucose, 20g/L of yeast extract, 12g/L of monopotassium 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 into a 50L fermentation tank, adding 30L of sterile water, and uniformly stirring;
(2) Sterilizing the fermentation tank at 125deg.C under 0.08M Pa for 30min, cooling to room temperature, inoculating 3L lactobacillus fermentum seed solution with strain concentration of 1× 11/L, setting pH in the fermentation tank to 6.5, temperature 32 deg.C, rotation speed 130rpm, and aeration rate 0L/min, and performing anaerobic fermentation for 54 hr;
(3) Adding 3L Aspergillus oryzae seed liquid with strain concentration of 1×10 11/L into a fermentation tank, setting pH in the fermentation tank to 6.0, temperature 35 deg.C, rotation speed 150rpm, ventilation rate 30L/min, and performing aerobic fermentation for 48 hr;
(3) Filtering the fermentation liquid with 0.22 μm filter membrane, and vacuum concentrating the filtrate at 65deg.C to 1/4 of the original solution to obtain flos Sophorae Immaturus fermented extract;
(4) 1 part of pagodatree flower bud fermentation extract, 0.1 part of chitosan oligosaccharide, 0.05 part of Chinese prickly ash extract, 0.02 part of common sage herb extract and 5 parts of sterile water are taken according to parts by weight and are fully and uniformly mixed to obtain the preservative liquid preparation.
Comparative example 1
Referring to example 1, the lactobacillus fermentum fermentation step was removed and the primary anaerobic fermentation was not performed;
The other technical features are the same as those of example 1.
Comparative example 2
Referring to example 2, the aspergillus oryzae fermentation step was removed without secondary aerobic fermentation;
The other technical features are the same as those of example 2.
Comparative example 3
Referring to patent 'a flos Sophorae Immaturus extract rich in inositol and rutin and its preparation method' (patent application number: 201310475928.0), extracting flos Sophorae Immaturus extract;
The other technical features are the same as those of example 1.
Comparative example 4
Referring to example 2, the fermented extract of pagodatree flower bud in step 5 is replaced with sterile water;
The other 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 other technical features are the same as those of example 2.
Comparative example 6
Referring to example 2, the Zanthoxylum bungeanum extract in step 5 is replaced with sterile water;
The other 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 other technical features are the same as those of example 2.
Test 1
And 2021, 30 fruits of the same variety and the same day with the same size, consistent color and similar hardness are selected for carrying out a fresh-keeping test. The preparation comprises 10 groups, namely a group of example 1, a group of comparative example 1 and a group of control, wherein the reagent used in the group of example 1 is an aqueous solution diluted 1000 times by the preparation prepared in the example, the reagent used in the group of comparative example 1 is an aqueous solution diluted 1000 times by the preparation prepared in the example, and the group of control is sterile water.
Soaking each group of strawberry fruits in the corresponding reagent for 0.5h, taking out, sucking the water on the surface of the strawberry fruits by using water absorption paper, placing the strawberry fruits in a constant temperature and humidity illumination incubator at the temperature of 30 ℃ under the conditions of the relative humidity of 20% and the illumination intensity of 800lx, and recording the total number of bad fruits and the average number of single fruit weights of each group of strawberry fruits on the 0 th day, the 1 st day, the 2 nd day, the 3 rd day, the 4 th day and the 5 th day respectively.
The data results are shown in tables 1 and 2:
TABLE 1 strawberry fruit application preservative 0-5 days bad fruit quantity
Table 2 strawberry fruit applying preservative 0-5 days single fruit average weight (g)
| Grouping/time | Day 0 | For 1 day | For 2 days | For 3 days | For 4 days | For 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 shown in tables 1 and 2, the test results show that after the strawberries are placed for 4 days, the bad fruit rate of the strawberries in the three groups reaches 100%, but the bad fruit rate and the water loss rate of the strawberries in the first three days of the example 1 are obviously lower than those of the strawberries in the comparative example 1 and the control group, and the water retention and freshness retention properties of the strawberries in the example 1 are better.
Test 2
And 2021, selecting 15 bananas which have no scars and spots, consistent individual heads and consistent maturity in the same banana for a fresh-keeping test. The preparation comprises 5 groups, namely an example 2 group, a comparison example 2 group and a comparison group, wherein the reagent used in the example 2 group is an aqueous solution of which the preparation prepared in the example is diluted 1000 times, the reagent used in the comparison example 2 group is an aqueous solution of which the preparation prepared in the example is diluted 1000 times, and the comparison group is sterile water.
Soaking each group of bananas in the corresponding reagent for 2 hours, taking out, absorbing the moisture on the surface of the fruits by using water absorbing paper, placing the bananas in a constant temperature and constant humidity illumination incubator at the temperature of 30 ℃, the relative humidity of 20% and the illumination intensity of 800lx, and recording the average surface browning degree and the weight of each group of bananas on the 0 th day, the 1 st day, the 2 nd day, the 3 rd day, the 4 th day and the 5 th day respectively.
The data results are shown in tables 3 and 4:
table 3 banana applied preservative for 0-5 days skin browning level
| Grouping/time | Day 0 | For 1 day | For 2 days | For 3 days | For 4 days | For 5 days |
| Example 2 | Without any means for | Without any means for | Without any means for | Without any means for | Sporadic spots | Sporadic spots |
| Comparative example 2 | Without any means for | Without any means for | Without any means for | Sporadic spots | Sporadic spots | Distributed over black spots |
| Control | Without any means for | Without any means for | Sporadic spots | Sporadic spots | Distributed over black spots | Completely brown |
Table 4 banana applied preservative 0-5 days single fruit average weight (g)
| Grouping/time | Day 0 | For 1 day | For 2 days | For 3 days | For 4 days | For 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 control group started browning after 2 days of standing, the skin was completely browned after 5 days, and the example 2 group started browning after 4 days; the browning degree and the water loss rate of the epidermis in the first three days of the example 2 are lower than those of the comparative example 2 and the control group, and the banana in the example 2 is proved to have better fresh-keeping and water-retaining properties.
Test 3
And (3) for 6 months in 2021, selecting 9 fresh cucumbers with similar length and consistent thickness and picked simultaneously with the same variety for a fresh-keeping test. The preparation comprises 3 groups, namely 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 of which the preparation prepared in the example is diluted 1000 times, the reagent used in the comparative example 3 group is an aqueous solution of which the preparation prepared in the example is diluted 1000 times, and the control group is sterile water.
Soaking each group of cucumbers in a corresponding reagent for 2 hours, taking out, absorbing surface moisture by using water absorbing paper, placing in a constant temperature and constant humidity illumination incubator, placing at 30 ℃ under the conditions of relative humidity of 20% and illumination intensity of 800lx, and recording average weights of each group of cucumbers on the 0 th day, the 2 nd day, the 4 th day, the 6 th day, the 8 th day and the 10 th day.
The data results are set forth in table 5:
Table 5 cucumber application of preservative 0-10 days single fruit average weight (g)
| Grouping/time | Day 0 | For 2 days | For 4 days | For 6 days | For 8 days | For 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 water loss rate of all three groups of cucumbers gradually increased with the lapse of time, but the water loss rate of the example 2 group was significantly lower than that of the comparative example 3 group and the comparative group, and the cucumbers of the comparative example 3 group and the comparative group showed spoilage after 8 days, while the example 2 group had no signs of spoilage, demonstrating that the water retention and freshness of the cucumbers of the example 2 group were better.
Test 4
And (3) for 12 months in 2021, 120 fruits of the same date and variety with the same size, consistent color and similar hardness are selected for a fresh-keeping test. The 20 groups are divided into an example 2 group, a comparative example 4 group, a comparative example 5 group, a comparative example 6 group, a comparative example 7 group and a control group, wherein the control group is sterile water, and the other groups are aqueous solutions which are diluted 1000 times corresponding to the preparation prepared by the respective examples.
Soaking each group of strawberry fruits in the corresponding reagent for 0.5h, taking out, sucking the water on the surface of the strawberry fruits by using water absorption paper, placing the strawberry fruits in a constant temperature and humidity illumination incubator at the temperature of 30 ℃ under the conditions of the relative humidity of 20% and the illumination intensity of 800lx, and recording the total number of bad fruits and the average number of single fruit weights of each group of strawberry fruits on the 0 th day, the 1 st day, the 2 nd day, the 3 rd day, the 4 th day and the 5 th day respectively.
The data results are shown in tables 6 and 7:
Table 6 strawberry fruit applying preservative for 0-5 days
| Grouping/time | Day 0 | For 1 day | For 2 days | For 3 days | For 4 days | For 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 strawberry fruit application preservative 0-5 days single fruit average weight (g)
As shown in tables 6 and 7, after the strawberries are placed for 5 days, the bad fruit rate of the strawberries in 6 groups reaches 100%, but the bad fruit rate and the water loss rate of the strawberries in the first 4 days of the example 2 are significantly lower than those of the comparative examples 4, 5, 6 and 7 groups and are lower than those of the comparative examples 4, 5, 6 and 7 groups, and the bad fruit rate and the water loss rate of the comparative example 4 are slightly higher than those of the comparative examples 5, 6 and 7 groups, so that the synergistic effect of the fermented extract of the pagodatree flower bud, the chitosan oligosaccharide, the pepper extract and the common sage herb extract in the preservative provided by the invention has the effect of preserving fruits and vegetables, and the fermented extract of the pagodatree flower bud is the main active ingredient.
The foregoing description of the preferred embodiments of the invention is not intended to limit the invention to the precise form disclosed, and any such modifications, equivalents, and alternatives falling within the spirit and scope of the invention are intended to be included within the scope of the invention.
Claims (8)
1. The method for preparing the fruit and vegetable preservative by fermenting and extracting the pagodatree flower bud is characterized by comprising the following steps of:
(1) Weighing 2.0-3.5 kg of pagodatree flower bud coarse powder, preparing 6-9L of strain fermentation substrate, placing the strain fermentation substrate into a fermentation tank, adding 25-40L of sterile water, and uniformly stirring;
(2) Sterilizing the fermentation tank for 20-40 min at the temperature of 121-135 ℃ under the pressure of 0.05-0.3M Pa;
(3) Adding 3-5L of lactobacillus fermentum seed liquid with the strain concentration of 1 multiplied by 10 9~1×1011/L into a fermentation tank after cooling to room temperature;
(4) Setting the pH in the fermentation tank to 5.8-6.9, carrying out anaerobic fermentation for 30-65 h at the temperature of 28-36 ℃ and the rotating speed of 80-230 rpm and the ventilation rate of 0L/min;
(5) Adding 3-5L of Aspergillus oryzae seed liquid with the strain concentration of 1X 10 10~1×1012/L into a fermentation tank;
(6) Setting the pH in the fermentation tank to 5.0-7.0, the temperature is 26-38 ℃, the rotating speed is 80-220 rpm, the ventilation quantity is 10-45L/min, and the aerobic fermentation is carried out for 24-72 h;
(7) Filtering the fermentation liquor by a filter membrane with the diameter of 0.2-1.0 mu m, and concentrating the filtrate in vacuum to obtain a pagodatree flower bud fermentation extract;
(8) 1 part of pagodatree 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 are taken according to parts by weight and fully and uniformly mixed to obtain a preservative liquid preparation;
In the step (1), the strain fermentation substrate 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;
in the step (8), the extraction method of the pepper extract comprises the following steps: taking 8-10 g of pricklyash peel powder, adding 100-160 mL of methanol as a solvent, placing the solution in an conical flask, performing ultrasonic treatment at 25 ℃ and 500W power for 5-10 h, performing suction filtration by a 0.2-0.5 mu m filter membrane, and performing rotary evaporation at 65 ℃ for 0.5-3 h to obtain pricklyash peel extract;
the extraction method of the common sage herb extract comprises the following steps: drying, crushing, sieving with a 20-60 mesh sieve, weighing 8-16 g, adding 80-110 mL of 70% ethanol solution, placing in a conical flask, performing ultrasonic extraction for 3 times at 25-45 ℃ and 500W, performing ultrasonic extraction for 0.5-2 hours each time, filtering with a 0.2-0.5 mu m filter membrane, combining the filtrates, and performing rotary concentration at 55-70 ℃ to obtain the common sage herb extract with a volume of 1/5.
2. The method for preparing fruit and vegetable preservative by fermenting and extracting pagodatree flower bud according to claim 1, characterized in that 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.
3. The method for preparing fruit and vegetable fresh-keeping agent by fermenting and extracting pagodatree flower bud according to claim 1, wherein in the step (3), lactobacillus fermentum is purchased from China general microbiological culture collection center with a preservation number of CGMCC 1.1880.
4. The method for preparing fruit and vegetable fresh-keeping agent by fermenting and extracting pagodatree flower bud according to claim 1, wherein in the step (4), the fermentation temperature is 30-36 ℃ and the rotating speed is 100-200 rpm.
5. The method for preparing fruit and vegetable fresh-keeping agent by fermenting and extracting pagodatree flower bud according to claim 1, wherein in the step (5), aspergillus oryzae is purchased from the collection of microorganism strain in Guangdong province, and the collection number is GDMCC 3.423.423.
6. The method for preparing fruit and vegetable preservative through pagodatree flower bud fermentation and extraction according to claim 1, characterized in that in the step (6), fermentation pH is 5.5-6.5, fermentation temperature is 32-38 ℃, rotation speed is 100-180 rpm, ventilation is 20-40L/min, and fermentation time is 36-60 h.
7. The method for preparing fruit and vegetable fresh-keeping agent by fermenting and extracting pagodatree flower bud according to claim 1, characterized in that in the step (7), the pore diameter 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.
8. Use of the method according to any one of claims 1-7 for the preparation of a fruit and vegetable preservative.
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