CN114504022B - Passion fruit preservative as well as preparation method and application thereof - Google Patents
Passion fruit preservative as well as preparation method and application thereof Download PDFInfo
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- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 70
- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 70
- 239000003755 preservative agent Substances 0.000 title claims abstract description 57
- 230000002335 preservative effect Effects 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 241000207199 Citrus Species 0.000 claims abstract description 42
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000007303 Thymus vulgaris Nutrition 0.000 claims abstract description 30
- 239000001585 thymus vulgaris Substances 0.000 claims abstract description 30
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- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 25
- 239000003814 drug Substances 0.000 claims abstract description 15
- 235000011187 glycerol 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
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 10
- 241000246358 Thymus Species 0.000 claims description 29
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 26
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 19
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- 238000002791 soaking Methods 0.000 claims description 11
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- 241000628997 Flos Species 0.000 claims description 6
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- 238000010992 reflux Methods 0.000 description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 description 3
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 2
- 239000005977 Ethylene Substances 0.000 description 2
- 239000001273 butane Substances 0.000 description 2
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- IJDNQMDRQITEOD-UHFFFAOYSA-N n-butane Chemical compound CCCC IJDNQMDRQITEOD-UHFFFAOYSA-N 0.000 description 2
- OFBQJSOFQDEBGM-UHFFFAOYSA-N n-pentane Natural products CCCCC OFBQJSOFQDEBGM-UHFFFAOYSA-N 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
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- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
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- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
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- 238000004320 controlled atmosphere Methods 0.000 description 1
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- 239000012530 fluid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003906 humectant Substances 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 glycerin, 20-30 parts of betaine, 5-10 parts of citrus peel extract, 6-10 parts of clove essential oil, 20-30 parts of traditional Chinese medicine extract and 120-160 parts of water; wherein the weight ratio of the traditional Chinese medicine extract is 1:1:1, thyme extract, konjak extract and honeysuckle extract. The passion fruit preservative has the characteristics of remarkable 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 and a preparation method and application thereof.
Background
Passion fruit is also called passion fruit, brazil fruit and passion fruit, and is favored by consumers because of its unique flavor and pleasant fragrance. Besides eating, 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 lowering fire and the like. At present, the market of passion fruits in China mainly takes fresh food, however, passion fruits are mature at higher temperature and belong to typical respiratory transition fruits, so that phenomena of water loss, shrinkage and spoilage are easy to occur, the losses of passion fruit growers and sellers are large, and the appearance, flavor and nutrition quality of passion fruits purchased by consumers are poor. Along with the increase of the market demand of passion fruits, the technology of preserving the passion fruits after picking is very important.
The current passion fruit preservation method mainly comprises low-temperature preservation, controlled atmosphere preservation, chemical agent preservation and film coating preservation. The low-temperature preservation can effectively inhibit the growth of microorganisms, reduce the respiration intensity and the ethylene release amount of fruits, has good preservation effect, but has high cost, and can be realized only by other auxiliary methods for realizing longer-time storage; the modified atmosphere preservation has high equipment requirement and high cost; the film coating fresh-keeping method is characterized in that a liquid film is coated on the surface of the fruit, and the fruit is dried to form a very uniform film so as to isolate the fruit from air for gas exchange and inhibit the respiration of the fruit, so that the film coating fresh-keeping method has good effect and low cost, and is a practical fresh-keeping method. However, the existing film coating agents are various in types and different in effects, for example, after a wax film is coated, the color is bright, the surface is smooth, but the existing fruit wax film coating has the defects of high air permeability, high water loss rate, weak adhesive force, easiness in falling and the like; the chemical agent preservation can not meet the requirements of current consumer groups due to hidden food safety hazards.
Disclosure of Invention
Therefore, the invention aims to provide the passion fruit preservative which has obvious preservation effect, low cost, safety and no side effect.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a passion fruit preservative which comprises the following components in parts by weight: 30-40 parts of glycerin, 20-30 parts of betaine, 5-10 parts of citrus peel extract, 6-10 parts of clove essential oil, 20-30 parts of traditional Chinese medicine extract and 120-160 parts of water; the traditional Chinese medicine extract comprises the following components in percentage by weight: 1:1, thyme extract, konjak extract and 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, konjak extract and honeysuckle extract with the rest components, and stirring by 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, wherein the soaking time is 20-40min.
Preferably, the ratio of thyme to 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 time of the decoction is 1-2h.
Preferably, the stirring time is 1-2 hours.
The invention also provides an application of the preservative or the preservative prepared by the preparation method in the preservation of passion fruits.
Preferably, the method comprises the following steps: the preservative is diluted by adding water to obtain a diluted preservative, and the passion fruit is mixed with the diluted preservative and kept stand for 20-30min at room temperature, and then the passion fruit is taken out and stored.
Preferably, the volume ratio of the preservative to the water is 1:5-10.
The invention has the beneficial effects that:
the raw materials used by the passion fruit preservative are all medicinal and edible raw materials, so that the problem of potential safety hazard of food is avoided. The invention combines the glycerol and the betaine to inhibit the release of the ethylene of the picked passion fruits, and the glycerol serving as a film forming agent and a humectant can slow down the loss of the water of the peel and obviously reduce the respiration rate of the fruits. In addition, in the invention, the glycerol is also used as a carrier of the traditional Chinese medicine antiseptic and antibacterial component in the preservative, has a certain slow release effect, and can prolong the antiseptic and antibacterial capability of the traditional Chinese medicine antiseptic and antibacterial component. The citrus peel extract and the clove essential oil can maintain the smell of the passion fruits, relieve the rotten speed of the peel and the pulp of the passion fruits and maintain the freshness of the passion fruits. The raw materials are matched and combined in proportion, and the preparation process is innovative, so that the preservative and fresh-keeping effects of the raw materials are exerted to the maximum, the skin color of the passion fruit can be kept, the fruit aging speed is slowed down, and the phenomena of weight loss, fruit 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 the 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 glycerin, 20-30 parts of betaine, 5-10 parts of citrus peel extract, 6-10 parts of clove essential oil, 20-30 parts of traditional Chinese medicine extract and 120-160 parts of water; the traditional Chinese medicine extract comprises the following components in percentage by weight: 1:1, thyme extract, konjak extract and honeysuckle extract.
The sources of the glycerin, the betaine, the citrus, the clove, the water, the thyme, the konjak and the honeysuckle are not particularly limited, and the products which are commercially available in the field can be adopted. In the invention, the passion fruit preservative preferably comprises the following components in parts by weight: 34-36 parts of glycerin, 24-26 parts of betaine, 6-8 parts of citrus peel extract, 8-9 parts of clove essential oil, 24-26 parts of traditional Chinese medicine extract and 140-150 parts of water. The passion fruit preservative provided by the invention has remarkable preservation effects on passion fruits before and after picking, and in the specific embodiment of the invention, verification tests of the preservation effects are carried out by taking the picked passion fruits as an example.
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, konjak extract and honeysuckle extract with the rest components, and stirring by a high-shear emulsifying machine.
In the invention, when the orange peel is soaked in hydrochloric acid to prepare the orange peel extract, preferably fresh orange peel is used, and more preferably, the crushed fresh orange peel is selected. 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 from 6 to 8:1, soaking for 20-40min, more preferably 25-30min, centrifuging, and collecting supernatant to obtain citrus peel 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 method for distilling thyme is not particularly limited, and any method conventional in the art may be used, preferably, the method comprises completely distilling water and stopping the distillation. The thyme extract obtained by the extraction process has better antibacterial and antiviral effects.
When the konjak extract is prepared by reflux extraction of the ethanol solution, the konjak extract is preferably crushed, and then the ethanol solution is added for reflux extraction, wherein the feed 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 reflux extraction time is preferably 1-3h, more preferably 2h. The konjak extract obtained by the extraction process has better fresh-keeping and antibacterial effects.
When the honeysuckle extract is prepared by water decoction, the feed liquid ratio of the honeysuckle to the water is preferably 1:10-15, more preferably 1:12-14, wherein the time of the decoction is preferably 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 butane essential oil is not particularly limited, and the butane essential oil can be prepared by adopting the conventional preparation method of the essential oil in the field or can be purchased through a commercial way.
According to the invention, after citrus peel extract, thyme extract, konjak extract and honeysuckle extract are mixed, glycerin, betaine, butyl essential oil and water are added according to corresponding parts by weight, and the mixture is mixed and stirred by a high-shear emulsifying machine, so that the citrus fruit and honeysuckle extract is obtained. The rotating speed of the high-shear emulsifying machine is preferably 1000r/min, and the stirring time is preferably 1-2h.
The invention also provides an application of the preservative or the preservative prepared by the preparation method in the preservation of passion fruits.
In the invention, when the preservative is adopted to preserve passion fruits, the method preferably comprises the following steps: diluting the preservative with water to obtain diluted preservative, mixing passion fruit with diluted preservative, standing for 20-30min at room temperature, taking out passion fruit, and storing.
The volume ratio of the preservative to the water is preferably 1:5-10, more preferably 1:6-8. After the diluted preservative is obtained, the passion fruit is placed in the diluted preservative, the preferable diluted preservative is obtained after the passion fruit is soaked, then the passion fruit is kept stand for 24-28min, and after the standing is finished, the passion fruit is stored.
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 the crushed fresh citrus peel in hydrochloric acid solution with the concentration of 50% which is 5 times of the weight of the fresh citrus peel for 20min, centrifuging the soaked fresh citrus peel, and taking the supernatant as an extract of the citrus peel for later use; the feed liquid ratio is 1:15, mixing thyme with water, distilling, stopping distilling after the water is completely distilled, and taking distilled liquid as thyme extract for later use; after the konjak is crushed, the feed liquid ratio is 1:3 mixing konjak with 60% ethanol solution, and reflux-extracting for 1h to obtain konjak extract; according to the feed liquid ratio of 1:10, mixing the honeysuckle with water, decocting for 1h, and taking the supernatant as the honeysuckle extract for later use.
120 parts of water, 30 parts of glycerol, 20 parts of betaine, 5 parts of citrus peel extract, 6 parts of clove essential oil, and the weight ratio of the components is 1:1:1, mixing 20 parts of traditional Chinese medicine extract consisting of thyme extract, konjak extract and honeysuckle extract, and stirring for 1h by a high-shear emulsifying machine 1000r/min to obtain the passion fruit preservative.
Example 2
Crushing fresh citrus peel, soaking the crushed fresh citrus peel in 80% hydrochloric acid solution 10 times of the fresh citrus peel for 40min, centrifuging the soaked fresh citrus peel, and taking the supernatant as an extract of the citrus peel for later use; the feed liquid ratio is 1:20, mixing thyme with water, distilling, stopping distilling after the water is completely distilled, and taking distilled liquid as thyme extract for later use; after the konjak is crushed, the feed liquid ratio is 1:8 mixing konjak with 80% ethanol solution, and reflux-extracting for 3h to obtain konjak extract; according to the feed liquid ratio of 1:15, mixing the honeysuckle with water, decocting for 2 hours, and taking the supernatant as the honeysuckle extract for later use.
160 parts of water, 40 parts of glycerol, 30 parts of betaine, 10 parts of citrus peel extract, 10 parts of clove essential oil and the following components in percentage by weight: 1:1, mixing 30 parts of a traditional Chinese medicine extract consisting of thyme extract, konjak extract and honeysuckle extract, and stirring for 2 hours by a high-shear emulsifying machine 1000r/min to obtain the passion fruit preservative.
Example 3
Crushing fresh citrus peel, soaking the crushed fresh citrus peel in hydrochloric acid solution with the concentration of 60% and the weight of 8 times of the fresh citrus peel for 30min, centrifuging the soaked fresh citrus peel, and taking the supernatant as an extract of the citrus peel for later use; the feed liquid ratio is 1:18, mixing thyme with water, distilling, stopping distilling after the water is completely distilled, and taking distilled liquid as thyme extract for later use; after the konjak is crushed, the feed liquid ratio is 1:6 mixing konjak with 70% ethanol solution, and reflux-extracting for 2h to obtain konjak extract; according to the feed liquid ratio of 1:13, mixing the honeysuckle with water, decocting for 2 hours, and taking the supernatant as the honeysuckle extract for later use.
140 parts of water, 34 parts of glycerol, 24 parts of betaine, 6 parts of citrus peel extract, 8 parts of clove essential oil and 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 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 in example 3.
Comparative example 2
The difference from example 3 is that the extract of citrus peel is not contained, and the rest is the same as in example 3.
Comparative example 3
The difference from example 3 is that the extract of the traditional Chinese medicine is not contained, and the rest is the same as example 3.
Comparative example 4
The difference from example 3 is that konjak extract is not contained, and the rest is the same as example 3.
Comparative example 5
The difference from example 3 is that citrus peel is used, without hydrochloric acid soaking treatment, and the rest is the same as example 3.
Example 4
The passion fruits of "purple sweet No. one" are taken as the tested varieties, picked from the same orchard at the same time, after the diseased fruits and mechanical damaged fruits are removed, the passion fruits are divided into 9 groups of examples 1-3, comparative examples 1-5 and traditional control groups (fruit wax film coating preservation is adopted), 3 replicates are arranged in each group, and 100 fruits are replicated in each group. The other environmental conditions of the 9 groups are consistent, and the methods for using the preservative of the 1-3 groups and the preservative of the 1-5 groups are as follows: the volume ratio of the preservative to the water is 1:5, diluting to obtain a diluted preservative, placing the passion fruit into the diluted preservative, standing for 24min until the passion fruit is soaked in the diluted preservative, airing the surface moisture of the passion fruit peel after standing, and transferring to a condition of 4 ℃ for storage; the traditional control group adopts fruit wax coating for fresh-keeping, and then is stored at 4 ℃. The cumulative weightlessness rate is measured during storage, the cold storage fresh-keeping period is counted, the normal temperature shelf life is calculated, the average value of each group is calculated, and the change condition of the fruit peel shrinkage index and the flavor is evaluated.
Wherein the cumulative weight loss ratio is the percentage of the difference in weight before and after storage for 20 days to the weight before storage; the shelf life at normal temperature is the period from when each group is stored at low temperature of 4 ℃ for 20 days to when the fruits deteriorate (fruit peel shrink, flavor fade, and peculiar smell deteriorate) after the fruit is transferred to normal temperature; peel shrinkage index: counting peel shrinkage indexes after each group is stored at a low temperature of 4 ℃ for 20 days and is converted to normal temperature for 7 days, observing 20 passion fruit shrinkage areas each time, determining shrinkage degree, wherein 0 represents no shrinkage; 1 represents 0 to 25% shrinkage; 2 represents 25% -50% shrinkage; 3 represents 50% -75% shrinkage; 4 represents 75% -100% shrinkage, 3 repetitions are set, shrinkage index = Σshrinkage x number of passion fruits of the degree/total number of passion fruits; the cold preservation period refers to the period of time from the start of cold preservation of the freshly picked passion fruits at the temperature of 4 ℃ until more than 30% of fruit peel shrinkage occurs. The results are shown in Table 1.
Table 1 fresh-keeping effect of different groups
As can be seen from Table 1, the preservative of the invention is used for preserving the picked passion fruits, can remarkably prolong the refrigerating and preserving period and the normal-temperature shelf life of the passion fruits, and greatly reduces the accumulated weightlessness rate during the refrigerating period. As can be seen from the comparison of the data of the embodiment 3 and the data of the comparative examples 1-4, the raw material components of the preservative have a synergistic effect, and as can be seen from the comparison of the data of the embodiment 3 and the data of the comparative example 5, the preparation method of the preservative can obviously improve the preservation effect of the preservative.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (9)
1. The passion fruit preservative is characterized by comprising the following components in parts by weight: 30-40 parts of glycerin, 20-30 parts of betaine, 5-10 parts of citrus peel extract, 6-10 parts of clove essential oil, 20-30 parts of traditional Chinese medicine extract and 120-160 parts of water; the traditional Chinese medicine extract comprises the following components in percentage by weight: 1:1, thyme extract, konjak extract and honeysuckle extract;
the preparation method of the passion fruit preservative 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, konjak extract and honeysuckle extract with the rest components, and stirring by a high-shear emulsifying machine.
2. The passion fruit preservative according to claim 1, wherein the ratio of hydrochloric acid to citrus peel is 5-10:1, wherein the soaking time is 20-40min.
3. The passion fruit preservative according to claim 1, wherein the ratio of thyme to water is 1:15-20.
4. The passion fruit preservative according to claim 1, wherein the concentration of the ethanol solution is 60% -80%.
5. The passion fruit preservative according to claim 1, wherein the feed liquid ratio of honeysuckle to water is 1:10-15, wherein the time of the decoction is 1-2h.
6. The passion fruit preservative according to claim 1, wherein the stirring time is 1-2 hours.
7. Use of the preservative according to any one of claims 1-6 for preserving passion fruit.
8. The use according to claim 7, characterized by the steps of: the preservative is diluted by adding water to obtain a diluted preservative, and the passion fruit is mixed with the diluted preservative and kept stand for 20-30min at room temperature, and then the passion fruit is taken out and stored.
9. The use according to claim 8, wherein the volume ratio of 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)
| 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 |
Publications (2)
| Publication Number | Publication Date |
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