CN114504022A - Passion fruit preservative and preparation method and application thereof - Google Patents
Passion fruit preservative and preparation method and application thereof Download PDFInfo
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- CN114504022A CN114504022A CN202210187517.0A CN202210187517A CN114504022A CN 114504022 A CN114504022 A CN 114504022A CN 202210187517 A CN202210187517 A CN 202210187517A CN 114504022 A CN114504022 A CN 114504022A
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- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 64
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 64
- 239000003755 preservative agent Substances 0.000 title claims abstract description 50
- 230000002335 preservative effect Effects 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000007303 Thymus vulgaris Nutrition 0.000 claims abstract description 30
- 239000001585 thymus vulgaris Substances 0.000 claims abstract description 30
- 229920002752 Konjac Polymers 0.000 claims abstract description 29
- 235000010485 konjac Nutrition 0.000 claims abstract description 29
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 24
- 238000004321 preservation Methods 0.000 claims abstract description 21
- 239000003814 drug Substances 0.000 claims abstract description 14
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 13
- 239000000341 volatile oil Substances 0.000 claims abstract description 13
- KWIUHFFTVRNATP-UHFFFAOYSA-N Betaine Natural products C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 claims abstract description 12
- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 claims abstract description 12
- 229960003237 betaine Drugs 0.000 claims abstract description 12
- 241000207199 Citrus Species 0.000 claims description 36
- 235000020971 citrus fruits Nutrition 0.000 claims description 36
- 241000246358 Thymus Species 0.000 claims description 29
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 17
- 238000002791 soaking Methods 0.000 claims description 11
- 239000006228 supernatant Substances 0.000 claims description 11
- 230000001804 emulsifying effect Effects 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 6
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- 230000000694 effects Effects 0.000 abstract description 12
- 231100000957 no side effect Toxicity 0.000 abstract description 2
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- 238000012986 modification Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
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- 235000013750 Passiflora mixta Nutrition 0.000 description 1
- 235000013731 Passiflora van volxemii Nutrition 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
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- 230000032683 aging Effects 0.000 description 1
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- 230000007613 environmental effect Effects 0.000 description 1
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- 238000009501 film coating 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention provides a passion fruit preservative and a preparation method and application thereof, and belongs to the technical field of passion fruit preservation. The passion fruit preservative provided by the invention comprises the following components in parts by weight: 30-40 parts of glycerol, 20-30 parts of betaine, 5-10 parts of an orange peel extract, 6-10 parts of clove essential oil, 20-30 parts of a traditional Chinese medicine extract and 160 parts of water 120-; wherein the weight ratio of the traditional Chinese medicine extract is 1: 1: 1, and a thyme extract, a konjak extract and a honeysuckle extract. The passion fruit preservative has the characteristics of obvious preservation effect, low cost, safety and no side effect.
Description
Technical Field
The invention belongs to the technical field of passion fruit preservation, and particularly relates to a passion fruit preservative as well as a preparation method and application thereof.
Background
Passion fruit, also known as passion flower, Brazil fruit and passion fruit, is favored by consumers because of its unique flavor and pleasant aroma. Besides being eaten, the passion fruit is a traditional medicinal fruit and has the effects of reducing blood fat and blood pressure, relieving cough and reducing sputum, clearing heat and reducing internal heat and the like. At present, fresh food is taken as the main market of the passion fruit in China, but the passion fruit is mature at a higher temperature and belongs to typical breath jump type fruits, so that the phenomena of dehydration, shrinkage and spoilage are easy to occur, the losses of passion fruit growers and sellers are large, and the appearance, flavor and nutritional quality of the passion fruit purchased by consumers are poor. With the increase of the market demand of the passion fruit, the postharvest preservation technology of the passion fruit is very important.
The current passion fruit fresh-keeping method mainly comprises low-temperature fresh-keeping, modified atmosphere fresh-keeping, chemical agent fresh-keeping and coating fresh-keeping. The low-temperature preservation can effectively inhibit the growth of microorganisms and reduce the respiration intensity and ethylene release amount of fruits, the preservation effect is good, but the cost is high, and the preservation for a longer time can be realized by other auxiliary methods; the modified atmosphere preservation has high requirements on equipment and high cost; the film coating preservation is that a layer of liquid film is coated on the surface of the fruit and becomes a layer of uniform film after drying so as to isolate the fruit from carrying out gas exchange with air and inhibit the respiration of the fruit, and the method has good effect and low cost and is a practical preservation method. However, the current coating agents are various in types and different in effect, for example, after a wax coating film is coated, although the color is bright and the surface is smooth, the current fruit wax coating films have the defects of high air permeability, high water loss rate, weak adhesive force, easy falling and the like; the chemical agent preservation cannot meet the requirements of current consumer groups due to the potential food safety hazard.
Disclosure of Invention
In view of the above, the invention aims to provide the passion fruit preservative which has the advantages of obvious preservation effect, low cost, safety and no side effect.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a passion fruit preservative which comprises the following components in parts by weight: 30-40 parts of glycerol, 20-30 parts of betaine, 5-10 parts of an orange peel extract, 6-10 parts of clove essential oil, 20-30 parts of a traditional Chinese medicine extract and 160 parts of water 120-; the traditional Chinese medicine extract is prepared from the following raw materials in parts by weight of 1: 1: 1, and a thyme extract, a konjak extract and a honeysuckle extract.
The invention also provides a preparation method of the passion fruit preservative, which comprises the following steps: soaking citrus peel with hydrochloric acid, and collecting supernatant to obtain citrus peel extract; mixing thyme with water, and distilling to obtain thyme extract; reflux-extracting rhizoma Amorphophalli with ethanol solution to obtain rhizoma Amorphophalli extract; decocting flos Lonicerae with water to obtain flos Lonicerae extract; mixing the citrus peel extract, thyme extract, konjac extract, and honeysuckle extract with the rest ingredients, and stirring with a high shear emulsifying machine.
Preferably, the concentration of the hydrochloric acid is 50% -80%, and the dosage ratio of the hydrochloric acid to the citrus peel is 5-10: 1, the soaking time is 20-40 min.
Preferably, the feed-liquid ratio of the thyme to the water is 1: 15-20.
Preferably, the concentration of the ethanol solution is 60-80%.
Preferably, the feed-liquid ratio of the honeysuckle to the water is 1: 10-15, wherein the decoction time is 1-2 h.
Preferably, the stirring time is 1-2 h.
The invention also provides an application of the preservative or the preservative prepared by the preparation method in the preservation of passion fruit.
Preferably, the method comprises the following steps: diluting the preservative with water to obtain diluted preservative, mixing the passion fruit with the diluted preservative, standing for 20-30min at room temperature, taking out the passion fruit, and storing.
Preferably, the volume ratio of the preservative to water is 1: 5-10.
The invention has the beneficial effects that:
the passion fruit preservative disclosed by the invention adopts raw materials which are both medicinal and edible, and the problem of potential safety hazard of food is avoided. The combination of the glycerin and the betaine can inhibit the release of the ethylene of the picked passion fruit, and the glycerin serving as the film forming agent and the humectant can slow down the loss of water in the peel and obviously reduce the respiration rate of the fruit. In addition, in the invention, the glycerol is also used as a carrier of the traditional Chinese medicine antiseptic and antibacterial components in the preservative, has a certain slow release effect, and can prolong the antiseptic and antibacterial capacity of the traditional Chinese medicine antiseptic and antibacterial components. The citrus peel extract and the clove essential oil can keep the odor of the passion fruit, relieve the decay speed of the peel and the pulp of the passion fruit and maintain the freshness of the passion fruit. The raw materials are matched and combined in component, and the preparation process is innovated, so that the effects of corrosion prevention and freshness preservation of the raw materials are exerted to the maximum, the skin color of the passion fruit can be kept, the aging speed of the fruit is slowed down, and the phenomena of weight loss, peel shrinkage and the like of the passion fruit are prevented. Each technical means adopted by the invention are mutually related and mutually promoted, and the total technical effect is far higher than the simple addition of the technical means generated by single technical means.
Detailed Description
The invention provides a passion fruit preservative which comprises the following components in parts by weight: 30-40 parts of glycerol, 20-30 parts of betaine, 5-10 parts of an orange peel extract, 6-10 parts of clove essential oil, 20-30 parts of a traditional Chinese medicine extract and 160 parts of water 120-; the traditional Chinese medicine extract is prepared from the following raw materials in parts by weight of 1: 1: 1, and a thyme extract, a konjak extract and a honeysuckle extract.
The sources of glycerin, betaine, citrus, clove, water, thyme, konjak and honeysuckle in the invention are not particularly limited, and any product which is conventional in the art and is commercially available can be used. In the invention, the passion fruit preservative preferably comprises the following components in parts by weight: 34-36 parts of glycerol, 24-26 parts of betaine, 6-8 parts of an orange peel extract, 8-9 parts of clove essential oil, 24-26 parts of a traditional Chinese medicine extract and 150 parts of water 140-. The passion fruit preservative provided by the invention has a remarkable preservation effect on both pre-picked passion fruits and post-picked passion fruits.
The invention also provides a preparation method of the passion fruit preservative, which comprises the following steps: soaking citrus peel with hydrochloric acid, and collecting supernatant to obtain citrus peel extract; mixing thyme with water, and distilling to obtain thyme extract; reflux-extracting rhizoma Amorphophalli with ethanol solution to obtain rhizoma Amorphophalli extract; decocting flos Lonicerae with water to obtain flos Lonicerae extract; mixing the citrus peel extract, thyme extract, konjac extract, and honeysuckle extract with the rest ingredients, and stirring with a high shear emulsifying machine.
In the present invention, when the citrus peel extract is prepared by immersing citrus peel in hydrochloric acid, it is preferable to use fresh citrus peel, and it is more preferable to select fresh citrus peel after the crushing treatment. The concentration of hydrochloric acid used for soaking is preferably 50-80%, more preferably 60-70%, and the dosage ratio of hydrochloric acid to citrus peel is preferably 5-10: 1, more preferably 6 to 8: 1, soaking for 20-40min preferably, and 25-30min more preferably, after soaking, centrifuging preferably, and collecting supernatant to obtain citrus pericarp extract. The citrus peel extract obtained by the extraction process has better antibacterial and antioxidant effects.
When the thyme extract is prepared by distillation, the feed-liquid ratio of thyme to water is preferably 1: 15-20, more preferably 1: 16-18. The thyme is mixed with water and then distilled, the specific mode of distillation is not particularly limited in the invention, the conventional steam distillation mode in the field can be adopted, and the distillation is stopped after the water is completely distilled. The thyme extract obtained by the extraction process has better antibacterial and antiviral effects.
When the ethanol solution is used for reflux extraction to prepare the konjak extract, the konjak is preferably crushed, and then the ethanol solution is added for reflux extraction, wherein the material-to-liquid ratio of the konjak to the ethanol solution is preferably 1: 3-8, more preferably 1: 4-6, the concentration of the ethanol solution is preferably 60% -80%, more preferably 65% -75%, and the time of reflux extraction is preferably 1-3h, more preferably 2 h. The konjak extract obtained by the extraction process has better fresh-keeping and antibacterial effects.
When the honeysuckle extract is prepared by decocting with water, the feed-liquid ratio of the honeysuckle to the water is preferably 1: 10-15, more preferably 1: 12-14, the preferable time of decoction is 1-2h, and the supernatant fluid is the honeysuckle extract after the decoction is finished. The honeysuckle extract obtained by the extraction process has better fresh-keeping and antibacterial effects.
The specific preparation method of the clove essential oil is not particularly limited, and the clove essential oil can be prepared by adopting the conventional essential oil preparation method in the field, and can also be purchased and obtained through a commercial route.
In the invention, the citrus peel extract, the thyme extract, the konjak extract and the honeysuckle extract are mixed, then the glycerol, the betaine, the clove essential oil and the water are added according to the corresponding weight parts, and the mixture is mixed and stirred by a high-shear emulsifying machine to obtain the citrus peel extract. The rotating speed of the high-shear emulsifying machine is preferably 1000r/min, and the stirring time is preferably 1-2 h.
The invention also provides an application of the preservative or the preservative prepared by the preparation method in the preservation of passion fruit.
In the invention, when the preservative is used for preserving the passion fruit, the preferable steps comprise: diluting the preservative with water to obtain diluted preservative, mixing the passion fruit with the diluted preservative, standing for 20-30min at room temperature, taking out the passion fruit, and storing.
The volume ratio of the preservative to water is preferably 1: 5-10, more preferably 1: 6-8. After the diluted preservative is obtained, putting the passion fruit into the diluted preservative, wherein the preferable diluted preservative only needs to submerge the passion fruit, then standing for 24-28min, and after standing is finished, storing the passion fruit.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Crushing fresh citrus peel, soaking for 20min in 50% hydrochloric acid solution 5 times the weight of fresh citrus peel, centrifuging, and collecting supernatant to obtain citrus peel extract; the material-liquid ratio is 1: 15, mixing the thyme with water, distilling, stopping distilling after the water is completely distilled, and taking distillate, namely the thyme extract for later use; crushing konjak, and mixing the crushed konjak with a feed-liquid ratio of 1: 3, mixing the konjak with 60% ethanol solution according to the proportion, and performing reflux extraction for 1h to obtain a konjak extract for later use; according to the material-liquid ratio of 1: 10, mixing the honeysuckle with water, decocting for 1 hour, and taking supernatant fluid, namely the honeysuckle extract for later use.
120 parts of water, 30 parts of glycerol, 20 parts of betaine, 5 parts of citrus peel extract and 6 parts of clove essential oil are mixed according to the weight ratio of 1: 1: 1, 20 parts of traditional Chinese medicine extract consisting of thyme extract, konjak extract and honeysuckle extract are mixed, and stirred for 1 hour at 1000r/min by a high-shear emulsifying machine, thus obtaining the passion fruit preservative.
Example 2
Crushing fresh citrus peel, soaking for 40min in 80% hydrochloric acid solution 10 times the weight of fresh citrus peel, centrifuging, and collecting supernatant to obtain citrus peel extract; the material-liquid ratio is 1: mixing 20 parts of thyme with water, distilling, stopping distilling after the water is completely distilled, and collecting distillate to obtain thyme extract; crushing konjak, and mixing the crushed konjak with a feed-liquid ratio of 1: 8, mixing the konjak with an 80% ethanol solution according to the proportion, and performing reflux extraction for 3 hours to obtain a konjak extract for later use; according to the material-liquid ratio of 1: 15, mixing the honeysuckle with water, decocting for 2 hours, and taking supernatant fluid, namely the honeysuckle extract for later use.
160 parts of water, 40 parts of glycerol, 30 parts of betaine, 10 parts of citrus peel extract and 10 parts of clove essential oil are mixed according to the weight ratio of 1: 1: 1, mixing 30 parts of traditional Chinese medicine extract consisting of thyme extract, konjak extract and honeysuckle extract, and stirring for 2 hours by a high-shear emulsifying machine at 1000r/min to obtain the passion fruit preservative.
Example 3
Crushing fresh citrus peel, soaking for 30min in 60% hydrochloric acid solution 8 times the weight of fresh citrus peel, centrifuging, and collecting supernatant to obtain citrus peel extract; the material-liquid ratio is 1: mixing the thyme of 18 with water, distilling, stopping distilling after the water is completely distilled, and taking distillate which is the thyme extract for later use; crushing konjak, and mixing the crushed konjak with a feed-liquid ratio of 1: 6, mixing the konjak with 70% ethanol solution, and extracting for 2 hours under reflux to obtain a konjak extract for later use; according to the material-liquid ratio of 1: 13, mixing the honeysuckle with water, decocting for 2 hours, and taking supernatant fluid, namely the honeysuckle extract for later use.
140 parts of water, 34 parts of glycerol, 24 parts of betaine, 6 parts of citrus peel extract and 8 parts of clove essential oil, wherein the weight ratio of the components is 1: 1: 1, mixing 24 parts of traditional Chinese medicine extract consisting of thyme extract, konjak extract and honeysuckle extract, and stirring for 2 hours by a high-shear emulsifying machine at 1000r/min to obtain the passion fruit preservative.
Comparative example 1
The difference from example 3 is that betaine is not contained, and the rest is the same as example 3.
Comparative example 2
The difference from example 3 is that no citrus peel extract is contained, and the rest is the same as example 3.
Comparative example 3
The difference from example 3 is that the extract of Chinese herbs is not contained, and the rest is the same as example 3.
Comparative example 4
The difference from example 3 is that no konjak extract is contained, and the same is applied to example 3.
Comparative example 5
The difference from example 3 is that citrus peel was used without hydrochloric acid immersion treatment, and the rest is the same as example 3.
Example 4
The passion fruit of 'Zixiang I' is taken as a test sample, picked from the same orchard at the same time, and after diseased fruits and mechanically damaged fruits are removed, the passion fruit is divided into 9 groups of examples 1-3 groups, comparative examples 1-5 groups and a traditional control group (adopting fruit wax coating for preservation), wherein each group is provided with 3 repeats, and each repeat is provided with 100 fruits. The other environmental conditions of the 9 groups are consistent, and the application methods of the preservatives in the groups of examples 1-3 and the groups of comparative examples 1-5 are as follows: mixing the preservative with water according to a volume ratio of 1: diluting to obtain a diluted preservative, putting the passion fruit into the diluted preservative, standing for 24min until the diluted preservative is submerged in the passion fruit, and after standing, airing the moisture on the surface of the passion fruit peel and then transferring to the condition of 4 ℃ for storage; the traditional control group adopts fruit wax coating for fresh-keeping and then is stored at 4 ℃. And (3) measuring the cumulative weight loss rate during the storage period, counting the cold preservation period and the normal-temperature shelf life, calculating the average value of each group, and evaluating the peel shrinkage index and the change condition of the fragrance.
Wherein the cumulative weight loss rate is the percentage of the weight difference between the weight before and after 20 days of storage and the weight ratio before storage; the shelf life at normal temperature is the time from the beginning of the storage at 4 ℃ for 20 days, then the storage is switched to normal temperature until the fruits go bad (more than 30% of the fruit peels have fruit peel shrinkage, the fragrance becomes light, and the peculiar smell is bad); peel shrinkage index: after each group is stored at the low temperature of 4 ℃ for 20 days and is transferred to the normal temperature for 7 days, the peel shrinkage index is counted, the shrinkage area of 20 passion fruits is observed each time, the shrinkage degree is determined, and 0 represents no shrinkage; 1 represents 0-25% shrinkage; 2 represents 25% to 50% shrinkage; 3 represents 50% to 75% shrinkage; 4 represents 75% -100% shrinkage, 3 repetitions are set, and the shrinkage index ═ Σ shrinkage degree × number of passion fruits of the degree/total number of passion fruits; the cold storage and fresh keeping period refers to the period of time from the beginning of cold storage of freshly picked passion fruit at the temperature of 4 ℃ until more than 30% of peel shrinkage occurs. The results are shown in Table 1.
TABLE 1 fresh-keeping effect for different groups
As can be seen from the table 1, the preservative is used for preserving the picked passion fruit, can obviously prolong the refrigeration preservation period and the normal-temperature shelf life of the passion fruit, and greatly reduces the cumulative weight loss rate during the refrigeration period. From the comparison of the data of the example 3 and the comparative examples 1 to 4, the raw material components of the preservative have the synergistic effect, and from the comparison of the data of the example 3 and the comparative example 5, the preparation method of the preservative can obviously improve the preservation effect of the preservative.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The passion fruit preservative is characterized by comprising the following components in parts by weight: 30-40 parts of glycerol, 20-30 parts of betaine, 5-10 parts of an orange peel extract, 6-10 parts of clove essential oil, 20-30 parts of a traditional Chinese medicine extract and 160 parts of water 120-; the traditional Chinese medicine extract is prepared from the following raw materials in parts by weight of 1: 1: 1, and a thyme extract, a konjak extract and a honeysuckle extract.
2. The preparation method of the passion fruit preservative of claim 1, which is characterized by comprising the following steps: soaking citrus peel with hydrochloric acid, and collecting supernatant to obtain citrus peel extract; mixing thyme with water, and distilling to obtain thyme extract; reflux-extracting rhizoma Amorphophalli with ethanol solution to obtain rhizoma Amorphophalli extract; decocting flos Lonicerae with water to obtain flos Lonicerae extract; mixing the citrus peel extract, thyme extract, konjac extract, and honeysuckle extract with the rest ingredients, and stirring with a high shear emulsifying machine.
3. The preparation method according to claim 2, wherein the concentration of the hydrochloric acid is 50% -80%, and the ratio of the amount of the hydrochloric acid to the amount of the citrus peel is 5-10: 1, the soaking time is 20-40 min.
4. The preparation method according to claim 2, wherein the feed-liquid ratio of thyme to water is 1: 15-20.
5. The method according to claim 2, wherein the concentration of the ethanol solution is 60 to 80%.
6. The preparation method according to claim 2, wherein the feed-liquid ratio of the honeysuckle to the water is 1: 10-15, wherein the decoction time is 1-2 h.
7. The method of claim 2, wherein the stirring time is 1-2 hours.
8. The application of the preservative as claimed in claim 1 or prepared by the preparation method as claimed in any one of claims 1 to 7 in the preservation of passion fruit.
9. Use according to claim 8, characterized in that it comprises the following steps: diluting the preservative with water to obtain diluted preservative, mixing the passion fruit with the diluted preservative, standing for 20-30min at room temperature, taking out the passion fruit, and storing.
10. The use according to claim 9, wherein the volume ratio of the preservative to water is 1: 5-10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210187517.0A CN114504022B (en) | 2022-02-28 | 2022-02-28 | Passion fruit preservative as well as preparation method and application thereof |
Applications Claiming Priority (1)
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