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Litchi chinensis preservative based on Chinese medicinal herbs and preparation method thereof

A technology of antistaling agent and Chinese herbal medicine, which is applied in the field of lychee antistaling agent based on Chinese herbal medicine and its preparation, can solve problems such as unfavorable promotion, high cost, and immature technology, and achieve the goal of no chemical residue, low production cost, and broad market prospects Effect

Inactive Publication Date: 2013-06-12
王金玉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Natural bio-coating preservatives have the advantages of naturalness, environmental protection, and good fresh-keeping effect. Due to its immature technology, the cost of materials required is relatively high, which is not conducive to popularization

Method used

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Examples

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preparation example Construction

[0026] A kind of preparation method of described litchi preservative based on Chinese herbal medicine, comprises the following steps:

[0027] (1) Preparation of Chinese herbal medicine extract: first mix water and ethanol at a ratio of 4:1, and use this as the extract; Eight kinds of Chinese herbal medicines of garlic are put into a temperature-resistant and pressure-resistant container, and the prepared ethanol extract is added, the amount of which is 5 to 10 times the weight of the Chinese herbal medicine; Then lower the pressure and lower the temperature to normal temperature and pressure, separate the active ingredients of the Chinese herbal medicine, discard the dregs, and obtain the main raw material of the preservative;

[0028] (2) Preparation of gelatinized starch: gelatinize cornstarch or sweet potato starch with a gelatinizer at a temperature of 98-180°C, dry and pulverize to obtain gelatinized starch, which is used as a cross-linking reinforcing agent for preserva...

Embodiment 2

[0032] A lychee preservative based on Chinese herbal medicine, which is composed of the following materials in weight percentage: 12% of Alpinia galanga, 8% of Baibu, 10% of Eucalyptus eucalyptus, 8% of saxifrage, 8% of honeysuckle, 10% of berberine, 5% of astragalus %, garlic 8%, konjac flour 10%, agar 5%, lecithin 5%, starch 15%, water 80%.

[0033] In this embodiment, the starch is sweet potato starch.

[0034] The preparation method of described a kind of litchi preservative based on Chinese herbal medicine is identical with embodiment 1.

[0035] The litchi preservative prepared by the method of Example 1 is pasty. When in use, dip the lychees to be kept fresh in the preservative for 1 to 3 minutes, take them out, and put them in a ventilated, cool and dry place to dry. Litchi preserved by this method can be preserved for 40-55 days at a temperature of 10-15°C.

Embodiment 3

[0037] A kind of lychee preservative based on Chinese herbal medicine, which is composed of the following materials in weight percentage: 10% of alpinia galanga, 5% of centifolia, 6% of Eucalyptus eucalyptus, 5% of saxifrage, 5% of honeysuckle, 8% of berberine, and 3% of astragalus %, garlic 7%, konjac flour 8%, agar 5%, lecithin 5%, starch 12%, water 70%.

[0038] In this embodiment, the starch is corn starch and sweet potato starch.

[0039] The preparation method of described a kind of litchi preservative based on Chinese herbal medicine is identical with embodiment 1.

[0040] The litchi preservative prepared by the method of Example 1 is pasty. When in use, dip the lychees to be kept fresh in the preservative for 1 to 3 minutes, take them out, and put them in a ventilated, cool and dry place to dry. Litchi preserved by this method can be preserved for 35-50 days at a temperature of 10-15°C.

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PUM

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Abstract

The invention discloses a Litchi chinensis preservative based on Chinese medicinal herbs and a preparation method thereof. The preservative comprises the following materials in percentage by weight: 8-12% of galangal, 2-8% of radix stemonae, 5-10% of encalyptus robusta, 3-8% of Saxifraga stolonifera, 5-10% of honeysuckle, 8-12% of berberine, 2-5% of Astragalus mongholicus, 2-8% of garlic, 3-10% of konjaku flour, 1-5% of agar, 1-5% of lecithin, 10-15% of starch and 50-80% of water. The preparation method comprises the following steps of: preparation of a Chinese medicinal herb extraction liquid, preparation of gelatinized starch, preparation of preservative and the like. The materials used by the invention are natural Chinese medicinal herbs, so that the preservative is remarkable in preservative effect, long in preservative time, free from chemical residue and environmental-friendly, and is simple in preparation process, low in production cost, and has wide market prospect.

Description

technical field [0001] The invention relates to a fruit fresh-keeping agent, in particular to a litchi fresh-keeping agent based on Chinese herbal medicine and a preparation method thereof. Background technique [0002] Litchi is native to China and is the best fruit in the South of the Five Ridges of China. It is famous both at home and abroad for its beautiful color, aroma and taste. It is known as the "King of Fruits" and is distributed in Guangdong, Guangxi, Fujian, Sichuan, Taiwan and Yunnan. But lychees are easy to brown and rot after harvesting. There is a folk saying: "If you eat lychees for one day, the color will change, for two days, the fragrance will change, for three days, the taste will change, and the fragrance of four or five colors will go away." Due to the high water and sugar content of litchi, the peel is rich in tannins, and the activity of polyphenol oxidase and peroxidase is very strong. In addition, it is midsummer when it is ripe, water evaporates, ...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 王金玉
Owner 王金玉
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