Lotus leaf leach liquor fruit and vegetable fresh keeping agent and use method thereof
A fruit and vegetable preservative and extraction liquid technology, applied in the field of lotus leaf extract fruit and vegetable preservative, can solve the problems of inedible components, complicated preparation process, inconvenient application of fruit and vegetable fresh-keeping, etc., achieve less reagents, simple operation, high quality good effect
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Embodiment 1
[0026] (1) Prepare dried lotus leaves: pick fresh and complete lotus leaves, gently brush off the dirt with a test tube brush, and dry them in the air; cut into lotus leaf strips with a width of about 2 cm, put them in a 60°C oven for drying, and take them out after 16 hours. Crushed and packed into low-density polyethylene bags, placed in a 12°C freezer for later use;
[0027] (2) Preparation of lotus leaf extract: Weigh 20 grams of the dried lotus leaf prepared in step (1), add distilled water that has been adjusted to pH 4 with acetic acid, and the solid-liquid ratio is g / ml, 1:35, and put Extract in a 90°C constant temperature water bath for 1.0h, filter with gauze, retain the filtrate, leach and filter the filter residue again in the same way, combine the filtrate obtained from the two extractions, heat and concentrate at 100°C, and set the volume to 300mL. Prepare lotus leaf extract, place in 12°C cold storage, and set aside;
[0028] (3) Prepare antistaling agent: the ...
Embodiment 2
[0031] (1) Prepare dried lotus leaves: pick fresh and complete lotus leaves, gently brush off the dirt with a test tube brush, and dry them. Cut into lotus leaf strips with a width of about 2 cm, put them in a 60°C oven to dry, take them out after 16 hours, crush them and put them in low-density polyethylene bags, and put them in a 12°C freezer for later use;
[0032] (2) Prepare lotus leaf extract: weigh 20 grams of dried lotus leaf prepared in step (1), add distilled water that has been adjusted to a pH of 6 with acetic acid (solid-to-liquid ratio g / ml, 1:20), Put it in a constant temperature water bath at 70°C for 3 hours, filter with gauze, keep the filtrate, leach and filter the filter residue again in the same way, combine the filtrate obtained from the two extractions, heat and concentrate at 110°C, and set the volume to 150mL. Prepare lotus leaf extract, place in 12°C cold storage, and set aside;
[0033] (3) Prepare antistaling agent: the lotus leaf extract that step...
Embodiment 3
[0036] (1) Prepare dried lotus leaves: pick fresh and complete lotus leaves, gently brush off the dirt with a test tube brush, and dry them. Cut into lotus leaf strips with a width of about 2 cm, put them in a 60°C oven to dry, take them out after 20 hours, crush them and put them in low-density polyethylene bags, and put them in a 12°C freezer for later use;
[0037] (2) Prepare lotus leaf extract: weigh 20 grams of dried lotus leaf prepared in step (1), add distilled water that has been adjusted to a pH of 7 with acetic acid (solid-to-liquid ratio g / ml, 1:50), Put it in a constant temperature water bath at 90°C for 5 hours, filter with gauze, keep the filtrate, leach and filter the filter residue again in the same way, combine the filtrate obtained from the two extractions, heat and concentrate at 80°C, and set the volume to 450mL. Prepare lotus leaf extract, place in 12°C cold storage, and set aside;
[0038] (3) Prepare antistaling agent: add the lotus leaf extract that s...
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