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Kiwi fruit preservative, preparation method thereof and kiwi fruit preservation method

A preservative, technology of kiwi fruit, applied in botany equipment and methods, preservation of fruits and vegetables, preservation of food ingredients as antimicrobials, etc., can solve problems such as susceptibility to huge losses

Inactive Publication Date: 2017-09-19
修文谷堡沁香猕猴桃生态园
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the storage time of kiwifruit at room temperature is about 7 days. For the sales of kiwifruit, it is undoubtedly very easy to suffer huge losses due to uncertainties in time due to factors such as weather, transportation, and sales conditions.

Method used

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  • Kiwi fruit preservative, preparation method thereof and kiwi fruit preservation method

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Experimental program
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preparation example Construction

[0032] 一种上述猕猴桃保鲜剂的制备方法,包括将植物纤维烘干,烘干植物纤维有利于保障滤液的浓度范围的控制;接着优选地,将水与植物纤维按照质量比为8-10:1的比例混合得到混合物,在水与植物纤维的质量比范围有利于保障滤液的浓度范围的控制;再加热混合物。

[0033]In this embodiment, considering the improvement of production efficiency, preferably, the heating method of the mixture is microwave heating, and the power of microwave heating is preferably 2000-2400W, which is beneficial to ensure the control of the concentration range of the filtrate within this heating power range.

[0034] The mixture was then filtered to obtain a filtrate. In this embodiment, the filtering method is preferably a microporous filter with a pore size of 2-10 μm. The particle size in the mixture is within this size range, which can significantly improve the efficiency of the kiwifruit to absorb the preservative.

[0035] Preferably, when the concentration of the filtrate is 25-40 wt%, other raw materials can be uniformly and stably dispersed in the filtrate.

[0036] Finally the filtrate was mixed with perilla extract, garl...

Embodiment 1

[0040] This embodiment provides a kiwi fruit preservative, its raw materials: in parts by weight, including 10 parts of perilla extract, 12 parts of garlic extract, 8 parts of forsythia extract, 16 parts of galangal extract, mango extract 20 parts of food, and 10 parts of plant fiber.

[0041] This example also provides a preparation method for the above preservative: after drying 10 parts of plant fibers, then mix water and plant fibers at a mass ratio of 8:1 to obtain a mixture, and microwave the mixture with a heating power of 2000W. Filtrate to obtain a filtrate with a concentration of 25 wt%, and mix the filtrate with perilla extract, garlic extract, forsythia extract, galangal extract, and mango extract.

Embodiment 2

[0043] This embodiment provides a kiwi fruit preservative, its raw materials: in parts by weight, including 20 parts of perilla extract, 24 parts of garlic extract, 16 parts of forsythia extract, 28 parts of galangal extract, mango extract 28 parts of food, and 30 parts of plant fiber (plant fiber includes wheat straw and corn straw).

[0044] This example also provides a preparation method for the above preservative: after drying 30 parts of plant fibers, then mix water and plant fibers at a mass ratio of 8:1 to obtain a mixture, and microwave the mixture with a heating power of 2000W. Filtrate to obtain a filtrate with a concentration of 25 wt%, and mix the filtrate with perilla extract, garlic extract, forsythia extract, galangal extract, and mango extract.

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Abstract

The invention provides a kiwi fruit preservative, a preparation method thereof and a kiwi fruit preservation method and relates to the technical field of preservation and storage of fruits and vegetables. The kiwi fruit preservative is prepared from raw materials including perilla nankinensis extract, garlic extract, fructus forsythiae extract, rhizoma galangae extract, mango extract and plant fiber. The preservative has the advantages of realizing sterilization and preservation and is non-toxic and low in cost. The preparation method comprises steps as follows: water and the plant fiber are mixed, a mixture is obtained and is heated and filtered, and a filtrate is obtained; the filtrate is mixed with the perilla nankinensis extract, the garlic extract, the fructus forsythiae extract, the rhizoma galangae extract and the mango extract. The technology of the preparation method is simple, and the preservative with excellent performance can be prepared effectively. The preservation method comprises the steps as follows: the preservative is sprayed to the surface of a kiwi fruit, and the kiwi fruit sprayed with the preservative is sleeved with a plastic bag provided with air holes. The preservation method is simple and reliable to operate and high in efficiency.

Description

technical field [0001] 本发明涉及果蔬保鲜贮藏技术领域,具体而言,涉及一种猕猴桃保鲜剂、其制备方法及猕猴桃的保鲜方法。 Background technique [0002] 早在先秦时期的《诗经》中就有了猕猴桃的记载:“隰有苌楚(猕猴桃的古名),猗傩其枝。”李时珍在《本草纲目》中也描绘了猕猴桃的形色:“其形如梨,其色如桃,而猕猴喜食,故有诸名。”猕猴桃的质地柔软,口感酸甜。味道被描述为草莓、香蕉、菠萝三者的混合。猕猴桃除含有猕猴桃碱、蛋白水解酶、单宁果胶和糖类等有机物,以及钙、钾、硒、锌、锗等微量元素和人体所需17种氨基酸外,还含有丰富的维生素C、葡萄酸、果糖、柠檬酸、苹果酸、脂肪。 [0003] 正因猕猴桃具有如此丰富的营养价值,近年来,猕猴桃越发受到人们的喜爱。然而,常温下猕猴桃的保存时间为7天左右时间,这对于猕猴桃的销售而言,由于天气、运输以及销售情况等因素导致的时间上的不确定等,无疑非常容易遭受到巨大损失。 Contents of the invention [0004] 本发明的第一目的在于提供一种猕猴桃保鲜剂,此保鲜剂的原料纯天然无污染,且不添加任何化学剂,具有杀菌保鲜、无毒、价廉的优点,可以被水洗掉,也可以被生物降解,不存在残留毒性。 [0005] 本发明的第二目的在于提供一种猕猴桃保鲜剂的制备方法,该制备方法技术简单,能够有效地制备出性能优异的保鲜剂。 [0006] 本发明的第三目的在于提供一种猕猴桃的保鲜方法,该保鲜方法操作简单可靠,效率高。 [0007] The present invention solves its technical problems by adopting the following technical solutions. [0008] 本发明提出一种猕猴桃保鲜剂,按重量份数计,其原料包括紫苏提取物10-20份、大蒜提取物12-24份、连翘提取物8-16份、高良姜提取物16-28份、芒果提取物20-28份、以及植物纤维10-30份。 [0009] 本发明提出一种上述猕猴桃保鲜剂的制备方法,包括:将水与植物纤维混合得到混合物,加热混合物、过滤得到滤液;将滤液与紫苏提取物、大蒜提取物、连翘提取物、高良姜提取物、以及芒果提取物混合。 ...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/16A01G13/02
CPCA01G13/0237A23B7/154A23B7/16A23V2002/00A23V2200/02A23V2200/10A23V2250/21A23V2250/212A23V2250/2112
Inventor 胡伟
Owner 修文谷堡沁香猕猴桃生态园
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