NL2031048B1 - Special preservative solution for normal temperature circulation of fresh jujube, preparation method and application thereof - Google Patents

Special preservative solution for normal temperature circulation of fresh jujube, preparation method and application thereof Download PDF

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NL2031048B1
NL2031048B1 NL2031048A NL2031048A NL2031048B1 NL 2031048 B1 NL2031048 B1 NL 2031048B1 NL 2031048 A NL2031048 A NL 2031048A NL 2031048 A NL2031048 A NL 2031048A NL 2031048 B1 NL2031048 B1 NL 2031048B1
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solution
jujube
pear
carrot
preparation
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NL2031048A
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NL2031048A (en
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Jia Xiaoyu
Li Ziqin
Zhao Zhiyong
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Xinjiang Acad Of Agricultural Reclamation Sciences
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23B7/14—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
    • A23B7/157—Inorganic compounds
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention discloses a preparation method of special preservative solution for normal temperature circulation of fresh jujube, including the following steps: step one, 5 preparation of a carrot peel extracting solution and a pear peel extracting solution: crushing carrot peels and pear peels respectively, adding a 0.01-0.05 wt% disodium hydrogen phosphate aqueous solution, respectively, placing in a boiling water bath for 50-80 min, filtering and collecting filtrate to obtain the carrot peel extracting solution and pear peel extracting solution, step two, mixing the carrot peel extracting solution and the pear peel extracting solution, adding 10 a food thickener, and mixing it to obtain the preservative solution. The preparation method has simple operation. The present invention also provides a preservative solution, which has good preservative effect and can delay the softening speed of winter jujube. 12

Description

SPECIAL PRESERVATIVE SOLUTION FOR NORMAL TEMPERATURE CIRCULATION OF FRESH JUJUBE, PREPARATION METHOD AND APPLICATION THEREOF
TECHNICAL FIELD The present invention relates to the field of the preservation of winter jujube, more particularly, relates to a special preservative solution for normal temperature circulation of fresh jujube, preparation method and application thereof.
BACKGROUND Winter jujube is the fruits of winter jujube plant belonging to the genus Ziziphus Mill, and the fruits of jujube trees belongs to late-maturing fresh jujube varieties, 1s nearly oblate, has the advantages of bright red color and lustre, thin peel and fine pulp, residue-free in the mouth, and much juicy and crisp taste. The winter jujube is enriched in nutrition, and the fruit contains 9 amino acids, including nine essential amino acids required by human body, mineral substances of calcium, sodium and magnesium, and plentiful functional active substances, such as polysaccharides, polyphenols, flavonoids, terpenoid compounds, vitamin C and organic acids. The active substances in the fruits of the winter jujube will change during artificial storage. The postharvest fruits are metabolized vigorously, is easily subjected to deterioration, and can only be stored for 2-5 days at room temperature, which seriously restricts the development of winter Jujube industry. Therefore, it is particularly significant to maintain the quality of winter jujube during postharvest storage.
SUMMARY An object of the present invention is to solve at least above problems, and to provide, at least, the advantages that will be described later. In order to achieve the above object, the present invention provides a preparation method of special preservative solution for normal temperature circulation of fresh jujube, including the following steps of: step one, preparation of a carrot peel extracting solution and a pear peel extracting solution: crushing carrot peels and pear peels respectively, adding a 0.01-0.05 wt% disodium hydrogen phosphate aqueous solution, respectively, placing in a boiling water bath for 50-80 min, filtering and collecting filtrate to obtain the carrot peel extracting solution and the pear peel 1 extracting solution; step two, mixing the carrot peel extracting solution and the pear peel extracting solution, adding a food thickener, and mixing it to obtain the preservative solution.
Preferably, the carrot peels and pear peels are respectively crushed to below 30 meshes.
Preferably, a solid-liquid ratio of the carrot peels to the disodium hydrogen phosphate aqueous solution is 1 g:5-10 mL, and a solid-liquid ratio of the pear peels to the disodium hydrogen phosphate aqueous solution is 1 g:5-10 mL.
Preferably, a mass ratio of the carrot peels to the pear peels is 1:1-3. Preferably, the food thickener is pectin and/or carrageenan. The present invention also provides a preservative solution prepared by the above preparation method. The present invention also provides an application of the preservative solution in the preservation of fresh jujube. The present invention also provides a preservation method of winter jujube, including the following steps: step a, soaking winter jujube in the preservative solution, taking out after being coated, and drying it. Preferably, the preservation method of winter jujube also includes: step b, wrapping the winter jujube treated in step a with a film, and pricking 3-5 pinholes on the film; wherein a weight of the winter jujube wrapped with each film does not exceed 5 kg. Preferably, the film is food-grade PET film. The present invention includes at least the following advantages: The special preservative solution for normal temperature circulation of fresh jujube of the present invention can prominently delay the softening speed of the winter jujube, and has the advantages of reducing storage losses and the rate of flavor deterioration. The preparation method of the preservative solution has simple operation, and is especially suitable for the current needs of e-commerce circulation and transportation. The preservative period of fresh Jujube is significantly prolonged under normal temperature, which can make the circulation scope of e-commerce cover the whole country. Other advantages, objects and features of the present invention will be partially reflected by 2 the following description, and will be partially understood by those skilled in the art through researching and practicing the present invention.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 11s a diagram showing the effect of the preservative solution of a control group and a formula 2 in Table 2 on the firmness of winter jujube. Fig. 2 is a diagram showing that the preservative effect of the preservative solution of the formula 2 1s affected by temperature. Fig. 3 is a diagram showing the effect of the preservative solution of the control group and the formula 2 in Table 2 on the weight loss. Fig. 4 is a diagram showing the effect of the preservative solution of the control group and the formula 2 in Table 2 on soluble solids. Fig. 5 is a diagram showing the effect of the preservative solution of the control group and the formula 2 in Table 2 on organic acids.
DETAILED DESCRIPTION The present invention will now be described in further detail with reference to the accompanying drawings in order to enable person skilled in the art to practice with reference to the summary. It should be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified.
1. preparation of extracting solution carrot peels, sweet potato peel, banana peel, and pear peel are crushed with a juicer, respectively, mixing with a 0.05 wt% disodium hydrogen phosphate aqueous solution according to a solid-liquid ratio of 1 g : 8 mL, respectively, placing in a boiling water bath for 60 min, performing suction filtration with a Buchner funnel suction filtration device and collecting filtrate to obtain a carrot peel extracting solution, a sweet potato peel extracting solution, a banana peel extracting solution and a pear peel extracting solution for use.
2. Selection of a special preservative solution for normal temperature circulation of fresh Jujube Formulas of the special preservative solution for normal temperature circulation of fresh 3 jujube are shown in Fig. 1, and a preservation method includes: soaking winter jujubes with the preservative solution of formulas of 1-10 and a control group (formula 0) for 10 s, drying them naturally at room temperature, wrapping the winter jujubes with a weight of 500 g with a food-grade PET film, and pricking 3-5 pinholes on the film, storing at room temperature, and detecting the firmness of the winter jujubes every day, wherein 5 parallel samples for each formula are detected, the average value is obtained, and the results are shown in Table 1. Firmness decrease rate = (firmness at O day -firmness at 5th day) / firmness at 0 day x 100% Table 1 the effect of the formula of the preservative solution on the firmness of winter jujube firmness decrease formula preservative solution rate at 5th day % 0 | 0.05 wt% disodium hydrogen phosphate aqueous solution carrot peel extracting solution 27.73 sweet potato peel extracting solution banana peel extracting solution 26.66 carrot peel extracting solution : sweet potato peel extracting 5 26.79 solution = 1:1 (1 + 2) sweet potato peel extracting solution : banana peel extracting
25.94 solution = 1:1 (2 + 3) banana peel extracting solution : pear peel extracting solution 7 28.36 =1:1(3+4) carrot peel extracting solution : banana peel extracting
26.55 solution = 1:1 (1 +3) carrot peel extracting solution : pear peel extracting solution = 9 22.54 1:1 (1 +4) sweet potato peel extracting solution : pear peel extracting 10 26.03 solution= 1:1 (2 + 4) It can be seen from Table 1 that an order of firmness decrease rate at 5th day of each 4 formula is: formula 0, formula 7, formula 1, formula 5, formula 3, formula 8, formula 2, formula 10, formula 6, formula 4, formula 9. Compared formulas of 1-4 with the control group (formula 0), it can be seen that the carrot peel extracting solution has little effect on firmness protection, and the sweet potato peel extracting solution, the banana peel extracting solution and the peel extracting solution have certain protective effects when the carrot peel extracting solution, the sweet potato peel extracting solution, the banana peel extracting solution and the peel extracting solution act separately. In particular, the effect of the pear peel extracting solution on the firmness protection is the best. Compared formulas of 5-10 with the control group (formula 0), it can be seen that a combination of the banana peel extracting solution and the peel extracting solution not only has additive effect, but also has counteraction effect, so that the protective effect on firmness is weakened. A combination of the carrot peel extracting solution and the pear peel extracting solution has significantly mutual promotion effect so that the firmness decrease rate of the formula 9 is 22.54% that is significantly lower than 28.38% of the control group (formula 0), and is significantly lower than 27.73% of the carrot peel extracting solution and 25.86% of the pear peel extracting solution. In summary, the formula 9 (the combination of the carrot peel extracting solution and the pear peel extracting solution) is selected as the best formula of the preservative solution.
3. Optimization test of the special preservative solution for normal temperature circulation of fresh jujube Process I: crushing carrot peels and pear peels with a juicer, respectively, mixing with a
0.01 wt% disodium hydrogen phosphate aqueous solution according to a solid-liquid ratio of 1 g : 5 mL, respectively, placing in a boiling water bath for 50 min, performing suction filtration with a Buchner funnel suction filtration device and collecting filtrate to obtain a carrot peel extracting solution and a pear peel extracting solution for use. Process II: crushing carrot peels and pear peels with a juicer, respectively, mixing with a
0.05 wt% disodium hydrogen phosphate aqueous solution according to a solid-liquid ratio of 1 g : 10 mL, respectively, placing in a boiling water bath for 80 min, performing suction filtration with a Buchner funnel suction filtration device and collecting filtrate to obtain a carrot peel extracting solution and a pear peel extracting solution for use. 5
The carrot peel extracting solution and the pear peel extracting solution are prepared into preservative solutions whose formula are shown in Table 2. A preservation method includes: soaking winter jujubes with the preservative solution of formulas of 1-5 for 10 s, drying them naturally at room temperature, wrapping the winter jujubes with a weight of 500 g with a food-grade PET film, and pricking 3-5 pinholes on the film, storing at room temperature, and detecting the firmness of the winter jujubes every day; wherein 5 parallel samples for each formula are detected, the average value is obtained, and the results are shown in Table 2. Table 2 the effect of the formula of the preservative solution on the firmness me) eee formula preservative solution day % carrot peel extracting solution (process I) : the pear rr peel extracting solution (process I) = 1:1 2202 |r | mm | 2 21.35 peel extracting solution (process I) = 1:3 Tm] 3 22.65 peel extracting solution (process IT) = 1:1 mm] ee 4 21.59 peel extracting solution (process IT) = 1:3 carrot peel extracting solution (process I) : the pear i. > peel extracting solution (process IT) = 1:3 2231 It can be seen from Table 2 that there is little difference in the firmness decrease rate of formulas of 1-5.
4. Optimization of preservation process Optimization of preservation process is carried out by selecting formula 2 in Table 2 (carrot peel extracting solution (process I) : the pear peel extracting solution (process I) = 1:3).
The preservative solution of the formula 2 is heated to 40°C, 60°C, 80°C, 100°C and room temperature, respectively, soaking winter jujubes with the preservative solution at corresponding temperature for 10 s, drying them naturally at room temperature, wrapping the winter jujubes 6 with a weight of 500 g with a food-grade PET film, and pricking 3-5 pinholes on the film, storing at room temperature, and detecting the firmness of the winter jujubes every day; wherein 5 parallel samples for each formula are detected, the average value is obtained, and the results are shown in Table 3.
Table 3 the effect of different temperatures on the firmness ee ee It can be seen from Table 3 that it has a significant effect on the protection of the firmness when the temperature is above 80°C, and the preservation process at 100°C is selected as the best preservation process.
5. Evaluation of preservation effect The preservative solution of the formula 2 in Table 2 (carrot peel extracting solution (process I) : the pear peel extracting solution (process I) = 1:3) and the preservative solution of the control group (0.05 wt% disodium hydrogen phosphate aqueous solution) are selected, heating them to 100°C, respectively, soaking winter jujubes with the preservative solution at 100°C for 10 s, drying them naturally at room temperature, wrapping the winter jujubes with a weight of 500 g with a food-grade PET film, and pricking 3-5 pinholes on the film, storing at room temperature, and detecting the firmness of the winter jujubes every day; wherein 5 parallel samples for each formula are detected, the average value is obtained, and the results are shown in Table 4.
The weight loss of the winter jujubes is detected by a weighing method: weight loss = (weight at 0 day-weight at nth day)/ weight at 0 day x 100%, wherein n is the number of storage days.
The content of organic acids is determined by titration: removing the core of the winter jujube, selecting the fleshes, milling them, transferring
10.00 g milled sample to a 100 ml volumetric flask with distilled water, diluting it, placing it for 7
30 min, filtering it, sucking 20.00 mL of filtrate, adding 2 drops of phenolphthalein, and then titrating with a calibrated sodium hydroxide solution.
The content of soluble solids is determined with a sugar concentration detector: removing the core of the winter jujube, selecting the fleshes, milling it, filtering 5 g milled sample with a gauze to obtain clarified juice, and determining with a handheld sugar concentration detector.
Table 4 evaluation results of preservation effect CEE See " em, weight | organic | soluble weight | organic | soluble days decrease decrease loss % | acids % | solids % loss % | acids % | solids % rate % rate % ea | fie Jes It can be seen that, compared with the control group, the firmness and storage loss of the winter jujube in the formula 2 are significantly reduced. The sugar and acid in the fruit not only participate in its own physiological metabolism, but also directly reflect the flavor of the fruit. The preservative solution of the formula 2 can delay the increase of the content of the soluble solids in the winter jujube, and can delay the decrease of the content of organic acids in the winter jujube, so that the deterioration of the flavor of the winter jujube is delayed.
The preservative solution prepared in the present invention is not limited to the preservation of fresh jujube at normal temperature, but also suitable for the preservation of refrigerated fresh Jujube.
Although the embodiments of the present invention have been disclosed above, they are not limited to the applications previously mentioned in the specification and embodiments, and can be applied in various fields suitable for the present invention. For ordinary skilled person in the field, other various changed model, formula and parameter may be easily achieved without 8 creative work according to instruction of the present invention, changed, modified and replaced embodiments without departing the general concept defined by the claims and their equivalent are still included in the present invention. The present invention is not limited to particular details and illustrations shown and described herein.
9

Claims (10)

CONCLUSIESCONCLUSIONS 1. Bereidingswerkwijze van een speciale conserveringsoplossing voor circulatie van verse Jujube bij normale temperatuur, omvattende de volgende stappen: - stap één: het bereiden van een wortelschilextractieoplossing en een perenschilextractieoplossing; het vermalen van respectievelijk wortelschillen en perenschillen, het toevoegen van respectievelijk een 0,01 tot 0,05 gew.% waterige dinatriumwaterstoffosfaatoplossing, het plaatsen in een kokend waterbad gedurende 50 tot 80 minuten, het filtreren en verzamelen van filtraat om de wortelschilextractieoplossing en de perenschilextractieoplossing te verkrijgen; - stap twee: het mengen van de wortelschilextractieoplossing en de perenschilextractieoplossing, het toevoegen van een voedselverdikkingsmiddel, het mengen ervan om een conserveringsoplossing te verkrijgen.A preparation method of a special preservation solution for circulation of fresh Jujube at normal temperature, comprising the following steps: step one: preparing a carrot peel extraction solution and a pear peel extraction solution; grinding carrot peels and pear peels, respectively, adding 0.01 to 0.05 wt% aqueous disodium hydrogen phosphate solution, respectively, placing in a boiling water bath for 50 to 80 minutes, filtering and collecting filtrate to make the carrot peel extraction solution and pear peel extraction solution to obtain; - step two: mixing the carrot peel extraction solution and the pear peel extraction solution, adding a food thickener, mixing them to obtain a preservative solution. 2. Bereidingswerkwijze van een speciale conserveringsoplossing voor circulatie van verse jujube bij normale temperatuur volgens conclusie 1, met het kenmerk, dat de wortelschillen en de perenschillen respectievelijk worden vermalen tot minder dan 30 mazen.The preparation method of a special preservation solution for circulation of fresh jujube at normal temperature according to claim 1, characterized in that the carrot peels and the pear peels are ground to less than 30 meshes, respectively. 3. Bereidingswerkwijze van een speciale conserveringsoplossing voor circulatie van verse Jujube bij normale temperatuur volgens conclusie 1, met het kenmerk, dat een vast-vloeistofverhouding van de wortelschillen tot de waterige dinatriumwaterstoffosfaatoplossing 1 g : 5 tot 10 ml is, en een vast-vloeistofverhouding van de perenschillen tot de waterige dinatriumwaterstoffosfaatoplossing 1 g : 5 tot 10 ml is.The preparation method of a special preservation solution for circulation of fresh Jujube at normal temperature according to claim 1, characterized in that a solid-liquid ratio of the root peels to the aqueous disodium hydrogen phosphate solution is 1 g : 5 to 10 ml, and a solid-liquid ratio of the pear peels until the aqueous disodium hydrogen phosphate solution is 1 g : 5 to 10 ml. 4. Bereidingswerkwijze van een speciale conserveringsoplossing voor circulatie van verse Jujube bij normale temperatuur volgens conclusie 1, met het kenmerk, dat een massaverhouding van de wortelschillen tot de perenschillen 1 : 1 tot 3 is.The preparation method of a special preservation solution for circulation of fresh Jujube at normal temperature according to claim 1, characterized in that a mass ratio of the carrot peels to the pear peels is 1:1 to 3. 5. Bereidingswerkwijze van een speciale conserveringsoplossing voor circulatie van verse jujube bij normale temperatuur volgens conclusie 1, met het kenmerk, dat het voedselverdikkingsmiddel pectine en/of carrageen is.The preparation method of a special preservation solution for circulation of fresh jujube at normal temperature according to claim 1, characterized in that the food thickener is pectin and/or carrageenan. 6. Conserveringsoplossing bereid volgens de bereidingswerkwijze volgens een van de conclusies | tot 5.6. Preservation solution prepared according to the preparation method according to any one of claims | to 5. 7. Toepassing van de conserveringsoplossing volgens conclusie 6 bij de conservering van verse 10Use of the preservation solution according to claim 6 in the preservation of fresh 10 Jujube.Jujube. 8. Conserveringswerkwijze van winterjujube, omvattende de volgende stap: - stap a: het weken van winterjujube in een conserveringsoplossing, het eruit halen na het coaten, en het drogen ervan.A method of preserving winter jujube, comprising the following step: step a: soaking winter jujube in a preservative solution, taking it out after coating, and drying it. 9. Conserveringswerkwijze van winterjujube volgens conclusie 8, verder omvattende: - stap b: het omwikkelen van de in stap a behandelde winterjujube met een film, en het prikken van 3 tot 5 gaatjes in de film, waarbij een gewicht van de met elke film omwikkelde winterjujube niet groter is dan 5 kg.The preservation method of winter jujube according to claim 8, further comprising: step b: wrapping the winter jujube treated in step a with a film, and piercing 3 to 5 holes in the film, a weight of the film wrapped with each winter jujube does not exceed 5 kg. 10. Conserveringswerkwijze van winterjujube volgens conclusie 9, met het kenmerk, dat de film PET-film van voedingskwaliteit is. 11The preservation method of winter jujube according to claim 9, characterized in that the film is food grade PET film. 11
NL2031048A 2022-01-28 2022-02-23 Special preservative solution for normal temperature circulation of fresh jujube, preparation method and application thereof NL2031048B1 (en)

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CN102286111B (en) * 2011-07-06 2014-02-05 砀山宇宁生物科技有限公司 Process for extracting pectin from pear skin at normal temperature
CN106866836A (en) * 2015-12-13 2017-06-20 重庆都好生物科技有限公司 A kind of method that pectin is extracted from pear skin
CN105660844A (en) * 2016-03-09 2016-06-15 广西鹿寨县绿享科技有限责任公司 Passion fruit fresh-keeping agent and preparation method thereof
CN109548855A (en) * 2019-01-20 2019-04-02 上海海洋大学 A kind of preparation method of the complex biological preservative of the extract containing pitaya peel

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