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A kind of preparation method for the fresh-keeping agent of sweet cherry

The technology of a preservative and sweet cherry is applied in the protection of fruits/vegetables with a protective layer, preservation of fruits and vegetables, application, etc. It can solve the problems of single function of the preservative, insignificant fresh-keeping effect, and reduced film barrier properties, etc. The effect of maintaining sensory quality, strong acid and alkali resistance, and improving barrier properties

Inactive Publication Date: 2020-09-08
YUNCHENG UNIVERISTY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the above-mentioned fruit preservatives are beneficial to prolong the fresh-keeping time of fruits, there are still some technical defects: 1) the safety of the substances used in the 1st, 2nd and 3rd categories of preservatives is questionable; 2) the 4th category of preservatives The material used is basically a hydrophilic film-forming material, which not only has a slow film-forming time, but also is not water-resistant. After the film is formed, it is easy to stick to each other and reduce the barrier property of the film; Not obvious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] S1, the collected fig leaves are rinsed repeatedly with clear water and dried, dried in a constant temperature drying oven at 80°C to constant weight, pulverized into powder, passed through an 80-mesh sieve, and cold-soaked three times at room temperature with 90% organic solvent aqueous solution of 5 times the volume. Each time for 18 hours, filter, concentrate the filtrate to obtain a paste, and recover the solvent; then disperse the obtained paste with appropriate water, extract three times with dichloromethane and ethyl acetate respectively, and extract the obtained filter residue Partially continue to extract three times by cold soaking in water, each time for 20 hours, and combine all the extracts to obtain the fig extract;

[0022] S2. Rinse the collected perilla leaves with clean water repeatedly, dry them, place them in a steam explosion tank, feed nitrogen gas until the pressure in the steam explosion tank is 0.6-1.4 MPa, and after blasting for 7-23 minutes, co...

Embodiment 2

[0027] S1. Rinse the collected fig leaves with clear water repeatedly to dry, dry to constant weight in a constant temperature drying oven at 80° C., pulverize into powder, pass through an 80 mesh sieve, and cold soak three times at room temperature with 90% organic solvent aqueous solution of 5 times the volume. Each time for 18 hours, filter, concentrate the filtrate to obtain a paste, and recover the solvent; then disperse the obtained paste with appropriate water, then extract three times with dichloromethane and ethyl acetate respectively, and extract the obtained filter residue Partially continue to extract three times by cold soaking in water, each time for 20 hours, and combine all the extracts to obtain the fig extract;

[0028]S2. Rinse the collected perilla leaves with clean water repeatedly, dry them, place them in a steam explosion tank, feed nitrogen gas until the pressure in the steam explosion tank is 0.6-1.4 MPa, and after blasting for 7-23 minutes, concentrate...

Embodiment 3

[0033] S1. Rinse the collected fig leaves with clear water repeatedly to dry, dry to constant weight in a constant temperature drying oven at 80° C., pulverize into powder, pass through an 80 mesh sieve, and cold soak three times at room temperature with 90% organic solvent aqueous solution of 5 times the volume. Each time for 18 hours, filter, concentrate the filtrate to obtain a paste, and recover the solvent; then disperse the obtained paste with appropriate water, then extract three times with dichloromethane and ethyl acetate respectively, and extract the obtained filter residue Partially continue to extract three times by cold soaking in water, each time for 20 hours, and combine all the extracts to obtain the fig extract;

[0034] S2. Rinse the collected perilla leaves with clean water repeatedly, dry them, place them in a steam explosion tank, feed nitrogen gas until the pressure in the steam explosion tank is 0.6-1.4 MPa, and after blasting for 7-23 minutes, concentrat...

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Abstract

The invention discloses a fresh-keeping agent for fresh keeping of sweet cherries, and a preparation method of the fresh-keeping agent. The fresh-keeping agent is prepared from the following raw materials in parts by weight: 10-20 parts of fig leaf extracts, 3-7 parts of perilla leaf distillate, 7-13 parts of a perfluoroalkyl acrylic additive, 36-44 parts of a lavender extraction solution, 15-25 parts of bamboo vinegar, 15-32 parts of salvia officinalis extract powder, 2-4 parts of tea polyphenols, 3-6 parts of ethyl cellulose, 4-6 parts of konjac gum, 2.5-4.5 parts of polyvinylpyrrolidone, 3-6 parts of citric acid, 0.1-0.2 parts of sucrose esters and 3-8 parts of dibutyldithiocarbamate. The fresh-keeping agent disclosed by the invention is long in fresh-keeping period, adhesion between films can be reduced, the barrier property of the films to vapor and air can be improved, the fresh keeping agent is non-toxic and safe, chemical injury cannot be caused, pathogeny can be restrained, organoleptic quality can be maintained, and the fresh keeping agent is convenient to operate while in use.

Description

technical field [0001] The invention relates to the field of fruit fresh-keeping, in particular to a preparation method of a fresh-keeping agent for sweet cherries. Background technique [0002] Anti-corrosion is an essential technical link in the post-harvest circulation of fresh fruits and vegetables. It relies on anti-corrosion preservatives to inhibit the onset and rot caused by microbial contamination such as fungi, bacteria, and yeast. Preservatives are divided into two types: chemical synthetic agents and natural extract preparations. For a long time, due to the high efficiency of chemical preparations, long half-life, and low cost, and the poor stability of active ingredients in natural extracts, short half-life, and high cost, chemical preparations, even pesticides, have been used for fruit and vegetable preservation and preservation. With the popularity of green food and environmental protection concepts, the research and development of safe and efficient natural ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/16A23B7/154
CPCA23B7/154A23B7/16
Inventor 王锋杨青珍
Owner YUNCHENG UNIVERISTY
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