Preparation method of natural fruit preservative

A technology of preservatives and fruits, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, which can solve the problems of human body damage, prolong the preservation period of fruits, and the inability to maintain fruit quality for a long time, so as to prolong the ripening process and enhance the preservation effect Effect

Inactive Publication Date: 2017-03-15
吴迪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main technical problem to be solved by the present invention is to provide a natural fruit fresh-keeping agent for the problems that the existing fruit fresh-keeping agents have short effective fresh-keeping time, uneven fresh-keeping effect, inability to maintain fruit quality for a long time, and damage to the human body in varying degrees. The preparation method of the agent comprises the following steps: firstly, distilled water, apples and mangoes are squeezed and fermented with yeast extract, yeast powder, etc., and then the fermented mixture is ground into a slurry, and then ball-milled with forsythia, tea leaves, basil, etc., and collected The mixture is sterilized, and then the obtained nutrients are stirred evenly with spirulina polysaccharide, sodium chloride, and ammonia water, and then mixed and fermented with Bacillus natto. The natural fruit fresh-keeping agent can be obtained through sterilization and disinfection. The raw materials used in the present invention are natural and non-toxic, have high food safety, and will not cause damage to the human body, and the prepared fruit fresh-keeping agent has a good fresh-keeping effect on fruits. , can greatly extend the fresh-keeping period of fruits, and will not affect the taste of fruits after use, and has broad application prospects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0016] First, according to the mass ratio of 2:3:3, take distilled water, apples and mangoes and put them into a juice extractor to squeeze the juice, collect the squeezed juice, and take 30 parts of the squeezed juice, 20 parts of yeast extract, and 8 parts by weight. Yeast powder and 6 parts of mulberries were put into a mill, and milled at 150r / min for 10min, then the milled mixture was put into a fermenter, set the temperature at 29°C, and stirred and fermented at 110r / min for 1 day; then After the above-mentioned fermentation finishes, the fermented mixture in the fermenter is put into a stone mill for defibrination, and the slurry is collected, and in parts by weight, 30 parts of forsythia, 26 parts of slurry, 20 parts of tea leaves, 18 parts of Baibu and 3 parts by weight are taken. put garlic into a ball mill, add steel balls with a diameter of 50 mm according to the ball-to-material ratio of 9:1, and ball-mill at 200 r / min for 10 minutes; Sterilize, collect the steril...

example 2

[0019] First, according to the mass ratio of 2:3:3, take distilled water, apples and mangoes and put them into a juicer for squeezing, collect the squeezed juice, and count 35 parts of the squeezed juice, 23 parts of yeast extract, and 10 parts by weight. Yeast powder and 8 parts of mulberries were put into a mill, and milled at 150r / min for 13min, then the milled mixture was put into a fermenter, set the temperature at 32°C, and stirred and fermented at 110r / min for 1.5 days; then After the above-mentioned fermentation is finished, put the fermented mixture in the fermenter into a stone mill for defibrination, collect the slurry, and take 33 parts of forsythia, 29 parts of slurry, 21 parts of tea leaves, 19 parts of Baibu and 3.5 parts by weight. Put garlic into a ball mill, add steel balls with a diameter of 50 mm according to the ball-to-material ratio of 9:1, and mill at 200 r / min for 15 minutes; then, after the ball milling is completed, collect the mixture in the ball mil...

example 3

[0022] First, according to the mass ratio of 2:3:3, take distilled water, apples and mangoes and put them into a juice extractor to squeeze the juice, collect the squeezed juice, and count 40 parts of the squeezed juice, 26 parts of yeast extract, and 12 parts by weight. Yeast powder and 9 parts of mulberries were put into a mill, and milled at 150r / min for 15min, then the milled mixture was put into a fermenter, set the temperature at 36°C, and stirred and fermented at 110r / min for 2 days; then After the above-mentioned fermentation finishes, the fermented mixture in the fermenter is put into a stone mill for defibrination, and the slurry is collected. In parts by weight, 36 parts of forsythia, 32 parts of slurry, 22 parts of tea leaves, 20 parts of basil and 4 put garlic into a ball mill, add steel balls with a diameter of 50mm according to the ball-to-material ratio of 9:1, and ball-mill at 200r / min for 20min; Sterilize, collect the sterilized mixture to obtain nutrients, i...

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PUM

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Abstract

The invention discloses a preparation method of a natural fruit preservative and belongs to the technical field of preservative preparation. The preparation method comprises the steps that fermentation processing is firstly conducted on distilled water, apple and mango juice and yeast extract, yeast powder and the like, then the mixture obtained after fermention is grinded into slurry, ball-milling treatment is conducted on the slurry and fructus forsythiae, tea, radix stemonae and the like, the mixture is collected for sterilization and disinfection, the obtained nutrients are evenly stirred with spirulina polysaccharide, sodium chloride and ammonia water, then the mixture is mixed with bacillus natto for fermentation, ultrasonic oscillation and centrifugal treatment are conducted on the fermentation product and an ethanol solution, finally supernate is collected, and rotary evaporation, sterilization and disinfection are performed to obtain the natural fruit preservative. The used raw materials are natural and non-toxic, have high food security and do not cause damage to human bodies, and the prepared fruit preservative has the good preservation effect on various fruits, can greatly prolong the fruit refreshing time, does not affect the taste of the fruits after being used and has wide application prospect.

Description

technical field [0001] The invention discloses a preparation method of a natural fruit antistaling agent, which belongs to the technical field of antistaling agent preparation. Background technique [0002] Fruit is an indispensable non-staple food in people's daily life and an important processing raw material in the food industry. Postharvest loss of fruit is a global problem that has attracted great attention worldwide. The Food and Agriculture Organization of the United Nations (FAO) conducted a survey of more than 50 countries and found that the average loss rate of fruit after harvest in developing countries is over 30%, while that in developed countries is less than 5%. The reasons for the loss of fruits and vegetables during storage can be summarized as two aspects: the influence of their own physiological activities and the harm of harmful organisms. The impact of its own physiological activities includes five aspects: nutrient consumption caused by normal life ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16
Inventor 吴迪邹玉薛蕾
Owner 吴迪
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