CN116019142A - Passion fruit biological preservative, preparation method and use method thereof - Google Patents
Passion fruit biological preservative, preparation method and use method thereof Download PDFInfo
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- CN116019142A CN116019142A CN202211741867.3A CN202211741867A CN116019142A CN 116019142 A CN116019142 A CN 116019142A CN 202211741867 A CN202211741867 A CN 202211741867A CN 116019142 A CN116019142 A CN 116019142A
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- Prior art keywords
- passion fruit
- biological preservative
- preservative
- water
- fresh
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- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 49
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 49
- 239000003755 preservative agent Substances 0.000 title claims abstract description 40
- 230000002335 preservative effect Effects 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims description 22
- 238000002360 preparation method Methods 0.000 title claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 241001116389 Aloe Species 0.000 claims abstract description 6
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 241000411851 herbal medicine Species 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000007605 air drying Methods 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000007865 diluting Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 11
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 4
- 230000002035 prolonged effect Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
- 230000003000 nontoxic effect Effects 0.000 abstract description 3
- 239000011241 protective layer Substances 0.000 abstract description 3
- 230000009545 invasion Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000009965 odorless effect Effects 0.000 abstract description 2
- 244000052616 bacterial pathogen Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 241000238876 Acari Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001481710 Cerambycidae Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 208000010801 foot rot Diseases 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The biological preservative for passion fruits is prepared by adding water into green herbal medicine fructus cnidii, aloe, chilli and garlic bulbs, steaming and cooling, and filtering to obtain clear liquid, wherein the biological preservative for passion fruits can form a protective layer on the surfaces of fruits, can effectively prevent loss of moisture and nutrient components through plastic preservative film packaging, and can effectively prevent invasion of germs by antibacterial components in the preservative, so that the rotting rate of the fruits is reduced; the biological fresh-keeping substance is odorless, nontoxic and harmless. The passion fruit is still fresh as before after being stored for six months at normal temperature. The shelf fresh-keeping time of the invention can be prolonged by more than six months, and the invention is convenient to use and has excellent market popularization prospect.
Description
Technical Field
The invention relates to preparation and use of a biological preservative, in particular to a passion fruit biological preservative, a preparation method and a use method thereof.
Background
Passion fruit is also a very common fruit, has good taste, is also favored by many people to eat, has high nutritive value, has very smooth surface without hairs, and is purple when the fruit is ripe, so that people also call the passion fruit as purple fruit. The plant diseases and insect pests of passion fruits mainly comprise anthracnose, foot rot, mites and the like, the management of cultivation is to be enhanced, the pesticide is sprayed once in about fifteen days, three to four times of spraying are to be performed continuously, water is also to be discharged timely, the light transmission and ventilation conditions in a lower garden are improved, and the control of longicorn and other trunk pests is enhanced. The passion fruit is harvested in time after being ripe, but attention is paid to the fact that the passion fruit cannot be harvested too early, or the passion fruit is insufficient in ripeness, so that the commodity value of the passion fruit is affected. When most fruits are colored to be purple red, the fruits can be picked up as soon as possible, otherwise, the fruits can be exposed to the sun in the presence of wind and rain, and the fruits can be rotten. When the plant cannot be transported immediately after harvesting, the plant should be transported to a refrigerator at 0-8 ℃ immediately within 2 hours of harvesting. However, the low-temperature storage cost is high, the energy consumption is high, and the quality is unstable; the biological fresh-keeping technology overcomes the disadvantages and drawbacks of the fresh-keeping method, has low treatment cost, meets the requirements of green environmental protection, can save resources, reduce energy waste, prevent pollution and the like, adheres to innovation and drive development, accelerates the promotion of agricultural technological progress and achievement conversion application, and provides solid technological support for guaranteeing the effective supply of grains and important agricultural products and promoting the vibration of village industry. The development requirement of the agricultural industry is taken as a guide, the development of an agricultural innovation system which is tightly combined with the obstetric and research is accelerated, and the advanced integration of science and technology and industry is promoted. The key core technology in the fields of strengthening agricultural science and technology, breaking through prevention and control of major animal epidemic diseases, biological seed industry, green input products, agricultural machinery, agricultural product processing and the like is to be accelerated. The village plain is the master grip of the 'three farmers' work in the new era. Practically plays the leading role of agricultural technological innovation, makes agriculture become a running industry, makes farmers become fashionable professions, and creates a sample plate for the countryside to be happy. With the improvement of living standard, consumers have higher and higher requirements on food safety, and people hope to eat natural, safe and chemical-agent-residue-free food, so that the development of novel, safe and efficient fresh-keeping products and the prevention of the rotting and deterioration of passion fruits by adopting biological fresh-keeping passion fruits are urgent and important. The biological preservative is safe, nontoxic, efficient and the like, so that a great deal of material resources and financial resources are invested in the biological preservative for research by vast technological workers. Biological preservation, namely natural or artificial control of microbial flora and antibacterial substances generated by the microbial flora to prolong the shelf life of foods and the safety of the foods, the biological preservation substances have good antibacterial effect and delay the oxidation of the foods, so that the preservation and corrosion prevention effects are achieved, and the development and the utilization of biological preservative in the storage and preservation of fruits and vegetables are the development direction in the future. The biological preservative has wide application prospect.
Disclosure of Invention
The invention aims to overcome the technical defects and provide a novel passion fruit biological preservative, a preparation method and a use method thereof.
The technical scheme of the invention for realizing the purpose of the invention is as follows:
the preparation method of the passion fruit biological preservative comprises the following steps:
selecting 50% -70% of green herbal medicine fructus cnidii and 20% -30% of aloe. 5% -10% of chilli, 5% -10% of garlic bulb and 1% of water: 20 (green herbal medicine 1: water 20); boiling for 20 minutes by steaming and boiling water, cooling, and filtering to obtain clear liquid, namely the passion fruit biological preservative.
The passion fruit biological preservative prepared by the method.
The using method of the passion fruit biological preservative is one of the following methods:
a. when in use, the passion fruit biological preservative is firstly prepared according to the following weight ratio of 1:5, diluting with water, adjusting pH to 8.0-8.5 with citric acid, soaking the passion fruit in antistaling agent after cleaning with clear water for 5min, taking out, air-drying for 2 days, packaging with plastic fresh-keeping bag, or packaging with multiple bags, sealing, and storing at normal temperature;
b. when in use, the passion fruit biological preservative is firstly prepared according to the following weight ratio of 1:5, diluting with water, regulating pH to 8.0-8.5 with citric acid, uniformly spraying the prepared fresh-keeping liquid on the surface of passion fruit washed with clear water, air-drying, spraying once again, air-drying again, packaging with plastic fresh-keeping bag, or sealing multiple packages, and storing at normal temperature;
the invention has the beneficial effects that: the invention relates to a novel passion fruit biological preservative, a preparation method and a use method thereof, wherein the biological preservative is prepared by adding water into green herbal medicine fructus cnidii, aloe, chilli and garlic bulbs, steaming and cooling, and filtering to obtain clear liquid, namely the passion fruit biological preservative can form a protective layer on the surface of fruits, and the protective layer is packaged by a plastic preservative film to effectively prevent loss of moisture and nutrient components, and meanwhile, antibacterial components in the preservative can effectively prevent invasion of bacteria and reduce the rotting rate of the fruits; the biological fresh-keeping substance is odorless, nontoxic and harmless. The passion fruit is still fresh as before after being stored for six months at normal temperature. The shelf fresh-keeping time of the invention can be prolonged by more than six months, and the invention is convenient to use and has excellent market popularization prospect.
Detailed Description
Example 1
Preparing Ji Qing herbal fructus Cnidii 7kg, aloe 1.5kg, capsici fructus 0.5kg, bulbus Allii 1kg, and adding water 200kg (grass 1: water 20); and boiling for 20 minutes, cooling, and filtering to obtain clear liquid, namely the passion fruit biological preservative.
The passion fruit biological preservative prepared by the method.
The using method of the passion fruit biological preservative is one of the following methods:
when in use, the passion fruit biological preservative is firstly prepared according to the following weight ratio of 1:5, diluting with water, adjusting pH to 8.0-8.5 with citric acid, soaking the passion fruit in antistaling agent after cleaning with clear water for 5min, taking out, air-drying for 2 days, and packaging with plastic fresh-keeping bag, sealing, and storing at normal temperature; the shelf life of the passion fruits which are preserved in this way can be prolonged to more than six months.
Example 2
Preparing Ji Qing herbal fructus Cnidii 5kg, aloe 2.5kg, capsici fructus 0.5kg, bulbus Allii 2kg, and adding water 200kg (grass 1: water 20); and boiling for 20 minutes, cooling, and filtering to obtain clear liquid, namely the passion fruit biological preservative.
The passion fruit biological preservative prepared by the method.
The using method of the passion fruit biological preservative is one of the following methods:
when in use, the passion fruit biological preservative is firstly prepared according to the following weight ratio of 1:5, diluting with water, regulating pH to 8.0-8.5 with citric acid, uniformly spraying the prepared fresh-keeping liquid on the surface of passion fruit washed with clear water, air-drying, spraying again, air-drying again, and sealing with plastic fresh-keeping bags for storage at normal temperature. The shelf life of the passion fruits which are preserved in this way can be prolonged to more than six months.
Claims (3)
1. A passion fruit biological preservative, a preparation method and a use method thereof are characterized in that: the raw materials comprise 50% -70% of fructus cnidii and 20% -30% of aloe. 5% -10% of chilli, 5% -10% of garlic bulb and 1% of water: 20 (green herbal medicine 1: water 20); boiling for 20 minutes by steaming and boiling water, cooling, and filtering to obtain clear liquid, namely the passion fruit biological preservative.
2. The passion fruit biological preservative, the preparation method and the use method thereof as claimed in claim 1 are characterized in that: the using method of the passion fruit biological preservative is one of the following methods:
a. when in use, the passion fruit biological preservative is firstly prepared according to the following weight ratio of 1:5, diluting with water, adjusting pH to 8.0-8.5 with citric acid, soaking the passion fruit in antistaling agent for 5min, air-drying for 2 days, and packaging with plastic fresh-keeping bag or multiple packages, sealing, and storing at normal temperature.
3. The passion fruit biological preservative, the preparation method and the use method thereof as claimed in claim 1 are characterized in that: the using method of the passion fruit biological preservative is one of the following methods:
b. when in use, the passion fruit biological preservative is firstly prepared according to the following weight ratio of 1:5, diluting with water, regulating pH to 8.0-8.5 with citric acid, uniformly spraying the prepared fresh-keeping liquid on the surface of passion fruit washed with clear water, air-drying, spraying once again, air-drying again, packaging with plastic fresh-keeping bag, or packaging with multiple bags, sealing, and storing at normal temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211741867.3A CN116019142A (en) | 2022-12-29 | 2022-12-29 | Passion fruit biological preservative, preparation method and use method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211741867.3A CN116019142A (en) | 2022-12-29 | 2022-12-29 | Passion fruit biological preservative, preparation method and use method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116019142A true CN116019142A (en) | 2023-04-28 |
Family
ID=86070192
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211741867.3A Pending CN116019142A (en) | 2022-12-29 | 2022-12-29 | Passion fruit biological preservative, preparation method and use method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116019142A (en) |
-
2022
- 2022-12-29 CN CN202211741867.3A patent/CN116019142A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20230428 |