CN1582684A - Red bayberry preserving agent and method for energy saving transportation - Google Patents
Red bayberry preserving agent and method for energy saving transportation Download PDFInfo
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- CN1582684A CN1582684A CNA031505686A CN03150568A CN1582684A CN 1582684 A CN1582684 A CN 1582684A CN A031505686 A CNA031505686 A CN A031505686A CN 03150568 A CN03150568 A CN 03150568A CN 1582684 A CN1582684 A CN 1582684A
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- red bayberry
- antistaling agent
- ozone
- ice
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- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
An antistaling agent for red bayberry, peach, strawberry, etc contains components A for treating fungus and yeast and component B for treating anerobic bacteria. said component A is chosen from sorbic acid, sodium dehydroacetate, and natamycin. Said component B is chosen from Nisin and lysozyme. An energy-saving antistaling method for red bayberry indudes such steps as precooling fresh red bayberry to 0+/-1 deg.C, freezing the ozone solution in plastic containers to obtain ozone ice, and storing the red bayberry along with said ozone ice.
Description
Technical field
The present invention relates to agricultural products fresh-keeping and storing field.
Background technology
The saying that " variable color on the one, two days are spoiled, and three are not edible " arranged after red bayberry is adopted, visible red bayberry fresh-keeping very difficult, present red bayberry preservative is mainly used Sodium Benzoate, and its effect is undesirable.The energy-conservation transportation technology of red bayberry mainly is to adopt bubble chamber method on the rocks, have at red bayberry surface sprinkling one deck anticorrisive agent, main component is a Sodium Benzoate, the inreal then fresh-keeping problem that solves in the red bayberry transportation.Still there be not antistaling agent and the storage fresh-keeping method that discloses red bayberry in the patent information at present.
Summary of the invention
The present invention aims to provide a kind of efficient, nuisanceless or green red bayberry preservative, and cost is low, easy to use and the method in the energy-conservation transportation fresh-retaining of red bayberry efficiently, make red bayberry timely, freshly from the place of production through the highway transportation and sales to each big city, the whole nation, enlarge the coverage rate that red bayberry is sold.The present invention increases its added value without processing by fresh-keeping, storing means to improve the agricultural product of this production area of genuine red bayberry limitation.
Red bayberry preservative, this antistaling agent comprise A and B two class materials, and the category-A material is at mould and saccharomycete subsidiary on the Waxberry fruit, and good gas spoilage organisms and dispose antistaling agent; The category-B material disposes antistaling agent at some anaerobic bacteria and gram-positive bacterium in the red bayberry storage packaging process; The antistaling agent that it is characterized in that the category-A material has sorbic acid, sodium dehydroacetate, receive its mycin; The category-B material is some microbial metabolic products, as nisin (Nisin), lysozyme.
Preservation method in the energy-conservation storing of red bayberry, the feature of this method is to be chilled to 0 ℃ ± 1 ℃ in advance after red bayberry is plucked, prepare Ozone Water with high concentration ozone generator, be frozen into ozone ice with low temperature refrigerator then, cryogenic temperature is below-18 ℃, packing container opening Coke bottle, plastic casing etc., the back that freezes is a little less than bottleneck or box mouth, if then use rubber band Zha Gai with box; Red bayberry and ozone ice chest (box) is placed apart in bubble chamber, and the sealing bubble chamber contact with red bayberry behind the ice-out, and ozone discharges and to be diffused into the red bayberry surface afterwards, and the ratio of red bayberry and the weight of ice is 10: 3-7, and this step operates in 4--15 ℃ of precooling room and carries out; Antistaling agent is sprayed and is not sprayed on the red bayberry surface in advance; Bubble chamber stacks smooth, is adjacent to cystosepiment around the railway carriage, uses lanyard.
Red bayberry preservative of the present invention with comparing of general commercial employing, has overcome shortcomings such as DeGrain, chemical residual, is a kind of efficient, nontoxic, non-harmful red bayberry preservative specially.The red bayberry of handling through this red bayberry preservative can keep fresh more than 3 days at normal temperatures, and 20 days mouldy rates of fruit of 1--3 ℃ of storage only are 2.2%, and the mouldy rate of handling without this antistaling agent of red bayberry is up to more than 50%, and fresh-keeping effect is very obvious.The present invention also is applicable to agricultural products fresh-keepings such as honey peach, Lee, strawberry.
Preservation method in the red bayberry storing of the present invention, compare with the method for general commercial employing, overcome in transit shortcomings such as easily heating up, vibrate and rot, test through simulate, the 6th day fashion fruit rate reaches 70%, and the transportation resources of present commercial employing well the fruit rate only be 30%.Can satisfy the requirement of highway transportation to the whole nation.Preservation method in this energy-conservation storing also is applicable to agricultural product storage fresh-keepings such as honey peach, Lee, strawberry.
The specific embodiment
Red bayberry preservative embodiment of the present invention:
In time transport storage ground after red bayberry is gathered back, spread out in thin plaque, spray (pouring) red bayberry, require to squirt the red bayberry surface, go into 10 ℃ of precooling room cold wind precoolings then, select simultaneously, reject and rot, weigh wounded fruit with antistaling agent.After being dried, packs red bayberry preservative liquid.Little box-packed with PVC, in the carton of packing into then.The reserve temperature of freezer is 1--3 ℃, and so red bayberry can preserve about 1 month.
Preservation method embodiment in the storing of the present invention:
Pack in the PVC box being chilled to high-quality red bayberry about 0 ℃ in advance, tie with rubber band and renovate, in addition with same box-packed Ozone Water, be frozen into ozone through-20 ℃ and ice, rubber band ties to be renovated.The red bayberry box is packed in the bubble chamber with the ozone ice chest, and the two weight ratio is 10: 4, and the sealing bubble chamber is packed case in the transport vehicle into loam cake paulin, transportation.This method is applicable to the level land highway transportation, if the mountain region highway transportation, then available Coke bottle system ozone ice.
Claims (2)
1, a kind of red bayberry preservative, this antistaling agent comprise A and B two class materials, and the category-A material is at mould and saccharomycete subsidiary on the Waxberry fruit, and good gas spoilage organisms and dispose antistaling agent; The category-B material disposes antistaling agent at some anaerobic bacteria and gram-positive bacterium in the red bayberry storage packaging process; The antistaling agent that it is characterized in that the category-A material has sorbic acid, sodium dehydroacetate, receive its mycin; The category-B material is some microbial metabolic products, as nisin (Nisin), lysozyme; In time transport storage ground after red bayberry is gathered back, spread out in thin plaque, spray (pouring) red bayberry, require to squirt the red bayberry surface, go into 4-15 ℃ of precooling room cold wind precooling then, select simultaneously, reject and rot, weigh wounded fruit with antistaling agent; After being dried, packs red bayberry preservative liquid, and little box-packed with PVC, in the carton of packing into then, the reserve temperature of freezer is-1-3 ℃.
2, the preservation method in the energy-conservation storing of red bayberry, the feature of this method is to be chilled to 0 ℃ ± 1 ℃ in advance after red bayberry is plucked, prepare Ozone Water with high concentration ozone generator, be frozen into ozone ice with low temperature refrigerator then, cryogenic temperature is below-18 ℃, packing container opening Coke bottle, plastic casing etc., the back that freezes is a little less than bottleneck or box mouth, if then use rubber band Zha Gai with box; Red bayberry and ozone ice chest (box) is placed apart in bubble chamber, and the sealing bubble chamber contact with red bayberry behind the ice-out, and ozone discharges and to be diffused into the red bayberry surface afterwards, and the ratio of red bayberry and the weight of ice is 10: 3-7, and this step operates in 4-15 ℃ of precooling room and carries out; Antistaling agent is sprayed and is not sprayed on the red bayberry surface in advance; Bubble chamber stacks smooth, is adjacent to cystosepiment around the railway carriage, uses lanyard.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031505686A CN1314330C (en) | 2003-08-22 | 2003-08-22 | Red bayberry preserving agent and method for energy saving transportation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031505686A CN1314330C (en) | 2003-08-22 | 2003-08-22 | Red bayberry preserving agent and method for energy saving transportation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1582684A true CN1582684A (en) | 2005-02-23 |
| CN1314330C CN1314330C (en) | 2007-05-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031505686A Expired - Fee Related CN1314330C (en) | 2003-08-22 | 2003-08-22 | Red bayberry preserving agent and method for energy saving transportation |
Country Status (1)
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| CN (1) | CN1314330C (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100357161C (en) * | 2005-06-16 | 2007-12-26 | 浙江东经包装有限公司 | Freshness preserving package method for fruit non-refrigeration transport |
| CN100379650C (en) * | 2005-08-26 | 2008-04-09 | 南京农业大学 | Waxberry limited modified atmosphere fresh-keeping packing method |
| CN100441517C (en) * | 2006-11-10 | 2008-12-10 | 沈阳建筑大学 | Disinfecting and sterilization method of water for making ice |
| CN101810218A (en) * | 2010-04-23 | 2010-08-25 | 青田稼泷食品有限公司 | Red bayberry preservative based on Chinese herbal medicines and preparation method thereof |
| CN102273505A (en) * | 2011-09-20 | 2011-12-14 | 中国科学院华南植物园 | Method for storing and preserving red bayberries |
| CN102524367A (en) * | 2012-03-07 | 2012-07-04 | 张延� | Method for refrigerating and preserving Chunhua plums |
| CN103099290A (en) * | 2011-11-15 | 2013-05-15 | 浙江海洋学院 | Compounded preservative regarding dark plum as main material and preparation method thereof |
| CN103815002A (en) * | 2014-03-18 | 2014-05-28 | 上海海洋大学 | Method for preserving pomfret with ozone ice |
| CN104542924A (en) * | 2015-01-04 | 2015-04-29 | 华南农业大学 | Fruit and vegetable fresh-keeping method |
| CN107593892A (en) * | 2017-08-15 | 2018-01-19 | 兰溪市哥特生物技术有限公司 | A kind of centipede polysaccharides antistaling agent for red bayberry |
| CN108112687A (en) * | 2017-11-15 | 2018-06-05 | 绵阳双甘科技有限公司 | Food preservative |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138581B (en) * | 2011-01-25 | 2012-11-21 | 北京农学院 | Application of Lactobacillus delbrueckii subsp.lactis bacteriocin in strawberry preservation |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0173508B1 (en) * | 1984-08-31 | 1991-02-13 | Xerox Corporation | Local area network |
| CN1073355C (en) * | 1999-02-01 | 2001-10-24 | 华南农业大学 | Litchi fresh-keeping technology during storage and transportation |
| CN1336145A (en) * | 2000-08-01 | 2002-02-20 | 北京市营养源研究所 | Compound biological preservative |
| CN1158939C (en) * | 2001-01-02 | 2004-07-28 | 成都天友生物科技股份有限公司 | Mulberry preserving agent |
-
2003
- 2003-08-22 CN CNB031505686A patent/CN1314330C/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100357161C (en) * | 2005-06-16 | 2007-12-26 | 浙江东经包装有限公司 | Freshness preserving package method for fruit non-refrigeration transport |
| CN100379650C (en) * | 2005-08-26 | 2008-04-09 | 南京农业大学 | Waxberry limited modified atmosphere fresh-keeping packing method |
| CN100441517C (en) * | 2006-11-10 | 2008-12-10 | 沈阳建筑大学 | Disinfecting and sterilization method of water for making ice |
| CN101810218B (en) * | 2010-04-23 | 2012-07-18 | 青田稼泷食品有限公司 | Red bayberry preservative based on Chinese herbal medicines and preparation method thereof |
| CN101810218A (en) * | 2010-04-23 | 2010-08-25 | 青田稼泷食品有限公司 | Red bayberry preservative based on Chinese herbal medicines and preparation method thereof |
| CN102273505A (en) * | 2011-09-20 | 2011-12-14 | 中国科学院华南植物园 | Method for storing and preserving red bayberries |
| CN102273505B (en) * | 2011-09-20 | 2012-10-10 | 中国科学院华南植物园 | Method for storing and preserving red bayberries |
| CN103099290A (en) * | 2011-11-15 | 2013-05-15 | 浙江海洋学院 | Compounded preservative regarding dark plum as main material and preparation method thereof |
| CN102524367A (en) * | 2012-03-07 | 2012-07-04 | 张延� | Method for refrigerating and preserving Chunhua plums |
| CN103815002A (en) * | 2014-03-18 | 2014-05-28 | 上海海洋大学 | Method for preserving pomfret with ozone ice |
| CN103815002B (en) * | 2014-03-18 | 2015-06-10 | 上海海洋大学 | Method for preserving pomfret with ozone ice |
| CN104542924A (en) * | 2015-01-04 | 2015-04-29 | 华南农业大学 | Fruit and vegetable fresh-keeping method |
| CN104542924B (en) * | 2015-01-04 | 2017-10-20 | 华南农业大学 | A kind of method of preserving fruit and vegetable utilizing |
| CN107593892A (en) * | 2017-08-15 | 2018-01-19 | 兰溪市哥特生物技术有限公司 | A kind of centipede polysaccharides antistaling agent for red bayberry |
| CN108112687A (en) * | 2017-11-15 | 2018-06-05 | 绵阳双甘科技有限公司 | Food preservative |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1314330C (en) | 2007-05-09 |
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