A kind of preservation method of yew fruit
A technology of yew fruit and preservation method, applied in the field of yew fruit preservation, achieving the effect of complete structure, simple preservation method and easy implementation
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0032] A method for preserving yew fruit, said method comprising the following steps:
[0033] (1) Alternately soak and rinse the picked fruit with pure water and 5%-75% alcohol within 3 hours;
[0034] (2) The fruit treated in step (1) was filled and bottled, and the color of the fruit was observed. The results are shown in Table 1 below.
[0035] Table 1
[0036]
[0037]
[0038] Among them, "-" indicates that the fruit color has faded, and blank indicates that the fruit color remains unchanged.
[0039] As can be seen from Table 1, the alcohol concentration can make the fruit begin to change color after 1 month at more than 65%. It can be seen that the fruit can be preserved with more than 65% alcohol.
Embodiment 2
[0041] A method for preserving yew fruit, said method comprising the following steps:
[0042] (1) Alternately soak and rinse the picked fruit with pure water and 5%-95% alcohol within 3 hours;
[0043] (2) The fruit treated in step (1) was filled and sealed to observe the sterility of the fruit. The results are shown in Table 2 below.
[0044] Table 2
[0045]
[0046]
[0047] Among them, "M" represents the month, "+" represents the presence of bacteria, "-" represents complete sterility, and blank represents the degree of maintaining the previous month.
[0048] As can be seen from the results in Table 2, when the alcohol concentration is 75% and above, the fruit remains sterile all the time, indicating that preservation with alcohol at a concentration above 75% can best keep the fruit sterile.
Embodiment 3
[0050] A method for preserving yew fruit, said method comprising the steps of:
[0051] (1) Pretreatment: within 3 hours, soak and rinse the picked fruit alternately with pure water and alcohols with a concentration of 30%, 50% and 75% for 3 times, each soaking and rinsing time is 2 minutes;
[0052] (2) Filling: In an environment with a cleanliness of more than 100,000, the fruit treated in step (1) is filled into a vial;
[0053] (3) Bottle sealing: in an environment with a cleanliness of more than 100,000 grades, 75% alcohol is aseptically filtered to seal the vial in step (2), and capped and labeled.
[0054] Observe the discoloration situation and sterility degree of fruit, and the results are as shown in table 3:
[0055] table 3
[0056] time
[0057] As can be seen from Table 3, the application method is preserved, and the yew fruit will no longer fade after being preserved for one month, and can be kept aseptic within 3 years, and the fruit after 3 years i...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More