CN114271316A - Fruit preservative and fruit preservation method - Google Patents
Fruit preservative and fruit preservation method Download PDFInfo
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- CN114271316A CN114271316A CN202111406683.7A CN202111406683A CN114271316A CN 114271316 A CN114271316 A CN 114271316A CN 202111406683 A CN202111406683 A CN 202111406683A CN 114271316 A CN114271316 A CN 114271316A
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Abstract
The invention discloses a fruit preservative and a fruit preservation method, wherein the fruit preservative comprises a soaking agent and a long-acting preservative, the long-acting preservative accounts for 3% -5% of the weight of fruits, the long-acting preservative comprises a dried orange peel extract and a clove extract, the soaking agent is formed by combining 1-2 parts by weight of beta-aminoisobutyric acid, 1 part by weight of chitosan, 3-5 parts by weight of a ginger extract and 90-95 parts by weight of a solvent, and the concentration of the beta-aminoisobutyric acid is 50mM-60 mM. The raw materials are wide in source and easy to obtain, the prepared preservative is safe, environment-friendly and degradable, the taste of fruits is not influenced, and the fruits can be eaten only by being washed with clean water or even without being washed; the phenols in the ginger have a sterilization effect, and the beta-aminoisobutyric acid is combined with the ginger, so that the sterilization effect of the phenols can be obviously improved, bacteria can be effectively prevented from invading the interior of the fruit, and the fresh-keeping effect on the fruit is further improved.
Description
Technical Field
The invention relates to the field of fruit and vegetable treatment, in particular to a fruit preservative and a fruit preservation method.
Background
The information in this background section is only for enhancement of understanding of the general background of the invention and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art that is already known to a person of ordinary skill in the art.
Fruits and vegetables are the most important crops except grains in agricultural production, China is the world's largest country for producing fresh fruits and vegetables, the moisture content of fresh fruits and vegetables is high and mostly exceeds 80%, the fruits and vegetables are easy to deteriorate and rot if not properly treated in the processes of picking, transporting, storing and selling, the canning, the freezing and the drying are three common processing modes for effectively storing and storing fruits and vegetables, the drying, namely drying and dehydrating are the most economic method, the moisture content of the fruits and vegetables is reduced to be below the safe storage moisture content, the growth of microorganisms can be effectively prevented, the decay reaction with the moisture as a medium is delayed and reduced, the storage time is prolonged, the weight is reduced, and the packaging and the transportation are convenient. At present, the commonly used drying methods mainly include hot air drying based on traditional fossil energy, heating drying or refrigeration drying driven by electric power, multi-energy complementary combined drying technology and the like. The drying of fruits and vegetables is mainly carried out in a conventional hot air drying mode, and the conventional hot air drying mode has a plurality of defects: 1) the apparent color is not good, and the color is easy to change in bad colors such as yellow, brown or black; 2) the nutrition loss is serious, the oxidation is easy, and the vitamin loss is easy; 3) loss due to volatilization of aromatic substances; 4) the high-temperature drying material has large tissue damage and seriously affects the quality and the taste. In hot air preservation, many chemical changes occur, for example, phenolic substances are oxidized under the catalysis of oxidase, vitamins are easily oxidized at high temperature, amino acid and sugar undergo Maillard reaction at high temperature, and the like. The temperature and time of hot air preservation are main factors influencing the change of nutrient components in the materials.
Disclosure of Invention
In order to solve the technical problems, the invention provides a fruit preservative and a fruit preservation method.
The fruit preservative comprises a soaking agent and a long-acting preservative, wherein the weight of the long-acting preservative is 3% -5% of that of a fruit, the long-acting preservative comprises a dried orange peel extract and a clove extract, the soaking agent is formed by combining 1-2 parts by weight of beta-aminoisobutyric acid, 1 part by weight of chitosan, 3-5 parts by weight of a ginger extract and 90-95 parts by weight of a solvent, and the concentration of the beta-aminoisobutyric acid is 50mM-60 mM.
Further, the ratio of the dried orange peel extract to the clove extract is 2: 8-8: 2.
the dried orange peel extract is prepared by the steps of taking dried orange peel in a specified weight part, cleaning, crushing, baking and keeping fresh until the water content is 2% -5%, adding 75-80% (v/v) ethanol into water serving as a solvent in a dried orange peel extraction device, setting the extraction pressure to be 20-30MPa and the extraction temperature to be 30-50 ℃, performing circulating extraction for 2 hours, and concentrating the extract to obtain the dried orange peel.
Further, the preparation method of the clove extract comprises the steps of adding 50-65% (v/v) ethanol solution into fresh clove, stirring and extracting for 1-3 times at the extraction temperature of 70-100 ℃ for 3-5h, filtering, concentrating under reduced pressure to obtain concentrated solution, adding inorganic salt into the obtained concentrated solution, filtering or centrifuging to remove solid residues, obtaining supernatant, and concentrating the supernatant to obtain the clove extract.
Further, the preparation method of the long-acting preservative comprises the steps of putting the dried orange peel extract and the clove extract into a stirring tank in proportion, and then stirring, wherein the stirring speed is 3600r/min, and the temperature of liquid in the stirring tank is 60-70 ℃.
Further, the preparation method of the ginger extract comprises the steps of crushing ginger, drying, screening the dried ginger powder through a 800-mesh sieve, adding ethanol into the screened ginger powder for extraction, wherein the extraction time is 20 hours, and the extraction temperature is 60-80 ℃.
Further, the preparation method of the soaking agent comprises the steps of respectively putting 1 part of chitosan, 4 parts of ginger extract and 95 parts of solvent into a stirring kettle at the weight ratio of 1 part of beta-aminoisobutyric acid, stirring at 2400r/min for 3-5h, and uniformly stirring to obtain the soaking agent.
Further, the ratio of the dried orange peel extract to the clove extract is 5: 5.
the invention also provides a fruit fresh-keeping method, which comprises the following steps:
s1, providing the fruit preservative according to any one of claims 1 to 8, wherein the fruit preservative comprises a soaking agent and a long-acting preservative;
s2, heating the soaking agent to 30-50 ℃, and then soaking the fruits in the soaking solution for 5-10 min;
s3, drying the soaked fruits, meanwhile, flatly paving the long-acting preservative in a closed container, and then placing the fruits in the closed container for preservation.
Further, the long-acting preservative also comprises a drying agent, wherein the drying agent accounts for 5-10% of the total weight of the long-acting preservative.
The invention has the beneficial effects that:
1. the raw materials are wide in source and easy to obtain, the prepared preservative is safe, environment-friendly and degradable, the taste of fruits is not influenced, and the fruits can be eaten only by being washed with clean water or even without being washed;
2. the phenols in the ginger have a sterilization effect, and the beta-aminoisobutyric acid is combined with the ginger, so that the sterilization effect of the phenols can be obviously improved, bacteria can be effectively prevented from invading the interior of the fruit, and the fresh-keeping effect on the fruit is further improved;
3. the tangerine peel extract and the clove extract in the long-acting preservative can inhibit the breeding of bacteria in the fruit storage environment, and the tangerine peel and the clove are simple in obtaining steps, low in obtaining cost and convenient to use on a large scale.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The fruit preservative comprises a soaking agent and a long-acting preservative, wherein the weight of the long-acting preservative is 5% of the weight of fruits, the long-acting preservative comprises a dried orange peel extract and a clove extract, the soaking agent is formed by combining 1 part by weight of beta-aminoisobutyric acid, 1 part by weight of chitosan, 5 parts by weight of a ginger extract and 95 parts by weight of a solvent, and the concentration of the beta-aminoisobutyric acid is 55 mM.
In the above embodiment, the ratio of the citrus peel extract to the clove extract is 5: 5.
in the embodiment, the preparation method of the dried orange peel extract comprises the steps of taking dried orange peel in a specified weight part, cleaning, crushing, baking and preserving the dried orange peel until the water content is 2% -5%, adding 80% (v/v) ethanol into water serving as a solvent in a dried orange peel extraction device, setting the extraction pressure to be 20-30MPa and the extraction temperature to be 50 ℃, performing cyclic extraction for 2 hours, and concentrating the extract to obtain the dried orange peel.
In the above embodiment, the preparation method of the clove extract comprises the steps of taking fresh clove, adding 65% (v/v) ethanol solution, stirring and extracting for 2 times, extracting at 100 ℃ for 5 hours, filtering, concentrating under reduced pressure to obtain concentrated solution, adding inorganic salt into the obtained concentrated solution, filtering or centrifuging to remove solid residues to obtain supernatant, and concentrating the supernatant to obtain the clove extract.
In the embodiment, the preparation method of the long-acting preservative comprises the steps of putting the dried orange peel extract and the clove extract into a stirring tank in proportion, and then stirring at a stirring speed of 3600r/min, wherein the temperature of liquid in the stirring tank is 70 ℃.
In the above embodiment, the preparation method of the ginger extract includes crushing and drying ginger, then screening the dried ginger powder through a 800-mesh sieve, and adding ethanol into the screened ginger powder for extraction, wherein the extraction time is 20 hours, and the extraction temperature is 80 ℃.
The application method comprises heating soaking agent to 30-50 deg.C, and soaking fruit in the soaking solution for 5-10 min; and (3) drying the soaked fruits, spreading the long-acting preservative in a closed container, and then placing the fruits in the closed container for preservation.
The second embodiment of the invention relates to a fruit preservative, which has the same main technical characteristics as the comparison document 1, and comprises a soaking agent and a long-acting preservative, wherein the weight of the long-acting preservative is 5% of the weight of fruits, the long-acting preservative comprises a dried orange peel extract and a clove extract, the soaking agent is formed by combining 1 part by weight of beta-aminoisobutyric acid, 1 part by weight of chitosan, 4 parts by weight of a ginger extract and 95 parts by weight of a solvent, the concentration of the beta-aminoisobutyric acid is 55mM, and the proportion of the dried orange peel extract to the clove extract is 5: 5.
the application method comprises heating soaking agent to 30-50 deg.C, and soaking fruit in the soaking solution for 5-10 min; and (3) drying the soaked fruits, spreading the long-acting preservative in a closed container, and then placing the fruits in the closed container for preservation.
The fruit preservative comprises a soaking agent and a long-acting preservative, wherein the weight of the long-acting preservative is 5% of that of a fruit, the long-acting preservative comprises a dried orange peel extract and a clove extract, the soaking agent is formed by combining 1 part by weight of beta-aminoisobutyric acid, 1 part by weight of chitosan, 3 parts by weight of a ginger extract and 95 parts by weight of a solvent, and the concentration of the beta-aminoisobutyric acid is 55 mM.
The application method comprises heating soaking agent to 30-50 deg.C, and soaking fruit in the soaking solution for 5-10 min; and (3) drying the soaked fruits, spreading the long-acting preservative in a closed container, and then placing the fruits in the closed container for preservation.
The fruit preservative comprises a soaking agent, wherein the soaking agent is formed by combining 1 part by weight of beta-aminoisobutyric acid, 1 part by weight of chitosan, 4 parts by weight of ginger extract and 95 parts by weight of solvent, and the concentration of the beta-aminoisobutyric acid is 55 mM.
The application method comprises heating soaking agent to 30-50 deg.C, and soaking fruit in the soaking solution for 5-10 min; and drying the soaked fruits, and then placing the fruits in a closed container for storage.
The fruit preservative related to the second comparative proportion comprises a long-acting preservative, the weight of the long-acting preservative is 3% -5% of the weight of fruits, the long-acting preservative comprises a dried orange peel extract and a clove extract, and the ratio of the dried orange peel extract to the clove extract is 5: 5.
the fruit preservative related to the third comparative example of the invention is a soaking agent which is common in the prior art.
The fruit preservative related to the fourth comparative example of the invention is a slow-release preservative commonly used in the prior art.
Respectively randomly selecting 140 passion fruits and mangoes, wherein the quantity of the passion fruits and mangoes randomly selected in each group is 20, then respectively preserving the passion fruits and the mangoes in the 7 modes, respectively using the fresh passion fruits and the mangoes for preservation, respectively counting and preserving the states of the passion fruits and the mangoes for 5 days, 10 days, 15 days, 20 days, 25 days, 30 days and 35 days, directly taking out the passion fruits and the mangoes after the passion fruits and the mangoes are rotten, and listing the total rotten dates of the passion fruits and the mangoes as follows:
passion fruit rot condition table
Mango rot table
By adopting the soaking agent and the long-acting preservative in the invention, the preservation effect on the passion fruits and the mangoes is obviously improved by the table 1 (the passion fruit rotting condition table) and the table 2 (the mango rotting condition table), the soaking agent and the long-acting preservative can still improve the preservation effect on the passion fruits and the mangoes when being used independently, and compared with the method of independently applying the soaking agent and the long-acting preservative, the fruit preserving effect can be further improved when the soaking agent and the long-acting preservative are used in combination.
Finally, it should be pointed out that: the above examples are only for illustrating the technical solutions of the present invention, and are not limited thereto. Those of ordinary skill in the art will understand that: modifications can be made to the technical solutions described in the foregoing embodiments, or some technical features may be equivalently replaced; such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. A fruit preservative is characterized in that: the preservative comprises a soaking agent and a long-acting preservative, wherein the weight of the long-acting preservative is 3% -5% of that of fruits, the long-acting preservative comprises a dried orange peel extract and a clove extract, the soaking agent is formed by combining 1-2 parts by weight of beta-aminoisobutyric acid, 1 part by weight of chitosan, 3-5 parts by weight of a ginger extract and 90-95 parts by weight of a solvent, and the concentration of the beta-aminoisobutyric acid is 50mM-60 mM.
2. The fruit preservative according to claim 1, characterized in that: the ratio of the dried orange peel extract to the clove extract is 2: 8-8: 2.
3. the fruit preservative according to claim 1, characterized in that: the preparation method of the dried orange peel extract comprises the steps of taking dried orange peel in a specified weight part, cleaning, crushing, baking and keeping fresh until the water content is 2% -5%, adding 75-80% (v/v) ethanol into water serving as a solvent in a dried orange peel extraction device, setting the extraction pressure to be 20-30MPa and the extraction temperature to be 30-50 ℃, performing cyclic extraction for 2 hours, and concentrating the extract to obtain the dried orange peel.
4. The fruit preservative according to claim 3, characterized in that: the preparation method of the clove extract comprises the steps of taking fresh clove, adding 50-65% (v/v) ethanol solution, stirring and extracting for 1-3 times, extracting at 70-100 ℃ for 3-5h, filtering, concentrating under reduced pressure to obtain concentrated solution, adding inorganic salt into the obtained concentrated solution, filtering or centrifuging to remove solid residues to obtain supernatant, and concentrating the supernatant to obtain the clove extract.
5. The fruit preservative according to claim 4, characterized in that: the preparation method of the long-acting preservative comprises the steps of putting the dried orange peel extract and the clove extract into a stirring tank in proportion, and then stirring, wherein the stirring speed is 3600r/min, and the temperature of liquid in the stirring tank is 60-70 ℃.
6. The fruit preservative according to claim 1, characterized in that: the preparation method of the ginger extract comprises the steps of crushing ginger, drying, screening the dried ginger powder through a 800-mesh sieve, and extracting the screened ginger powder by adding ethanol for 20 hours at the extraction temperature of 60-80 ℃.
7. The fruit preservative according to claim 1, characterized in that: the preparation method of the soaking agent comprises the steps of respectively putting 1 part of chitosan, 1 part of ginger extract and 95 parts of solvent into a stirring kettle at the stirring speed of 2400r/min for 3-5h, and uniformly stirring to obtain the soaking agent.
8. The fruit preservative according to claim 2, characterized in that: the ratio of the dried orange peel extract to the clove extract is 5: 5.
9. a fruit fresh-keeping method is characterized in that: the method comprises the following steps:
s1, providing the fruit preservative according to any one of claims 1 to 8, wherein the fruit preservative comprises a soaking agent and a long-acting preservative;
s2, heating the soaking agent to 30-50 ℃, and then soaking the fruits in the soaking solution for 5-10 min;
s3, drying the soaked fruits, meanwhile, flatly paving the long-acting preservative in a closed container, and then placing the fruits in the closed container for preservation.
10. The method of preserving fruit according to claim 9, wherein: the long-acting preservative also comprises a drying agent, and the drying agent accounts for 5-10% of the total weight of the long-acting preservative.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111406683.7A CN114271316A (en) | 2021-11-24 | 2021-11-24 | Fruit preservative and fruit preservation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111406683.7A CN114271316A (en) | 2021-11-24 | 2021-11-24 | Fruit preservative and fruit preservation method |
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| Publication Number | Publication Date |
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| CN114271316A true CN114271316A (en) | 2022-04-05 |
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| CN202111406683.7A Withdrawn CN114271316A (en) | 2021-11-24 | 2021-11-24 | Fruit preservative and fruit preservation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812777A (en) * | 2022-12-06 | 2023-03-21 | 仲恺农业工程学院 | Preparation method of alpinia oxyphylla extract and application of alpinia oxyphylla extract in fruit preservation |
-
2021
- 2021-11-24 CN CN202111406683.7A patent/CN114271316A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812777A (en) * | 2022-12-06 | 2023-03-21 | 仲恺农业工程学院 | Preparation method of alpinia oxyphylla extract and application of alpinia oxyphylla extract in fruit preservation |
| CN115812777B (en) * | 2022-12-06 | 2024-04-09 | 仲恺农业工程学院 | Preparation method of alpinia japonica extract and application of alpinia japonica extract in fruit preservation |
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