Preparation method of fruit fresh-keeping agent

A technology of preservatives and fruits, which is applied in the fields of fruit and vegetable preservation, protection of fruits/vegetables with a coating protective layer, food preservation, etc., and can solve problems such as harmfulness to the human body, difficult preservation of fruits, and deterioration of taste

Inactive Publication Date: 2017-11-07
王娟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fruits in summer are not easy to preserve, and are prone to rot, softening and poor taste. In order to maintain the freshness of fruits, chemical

Method used

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  • Preparation method of fruit fresh-keeping agent

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 1) Preparation of product A: Weigh 3 parts of Dijincao, 2 parts of Coptis chinensis, 5 parts of Scutellaria baicalensis, 6 parts of garlic, 1 part of fresh aloe, 3 parts of Zanthoxylum bungeanum and 1 part of dandelion according to the parts by weight and add them to the juicer Squeeze the juice and crush it, the obtained juice is the product A, and the residue is the medicine dregs a;

[0038] 2) Preparation of product B: Add medicinal residue a into the percolation cylinder, and add a solvent to soak, the solvent is a composition of 80 degrees of ethanol, fructose and sorbitan laurate according to the mass ratio of 97:2:1, the medicinal The mass ratio of slag a to the solvent is 1:9, soaked for 48h to obtain product B;

[0039] 3), preparation and preparation of product C and dregs b: use percolation method to extract product B with ethanol, and extract twice; when extracting for the first time, add 80-degree liquor whose volume multiple is 12 times that of dregs a, a...

Embodiment 2

[0043] 1) Preparation of medicinal dregs a: Weigh 3 parts of Dijincao, 2 parts of Coptis chinensis, 5 parts of Scutellaria baicalensis, 6 parts of garlic, 1 part of dried aloe, 3 parts of Zanthoxylum bungeanum and 1 part of dandelion according to parts by weight and add them to the juicer Squeeze the juice in the machine and crush it to get the residue as medicine dregs a;

[0044] 2) Preparation of product B: Add medicinal residue a into the percolation cylinder, and add a solvent to soak, the solvent is a composition of 80 degrees of ethanol, fructose and sorbitan laurate according to the mass ratio of 97:2:1, the medicinal The mass ratio of slag a to the solvent is 1:9, soaked for 48h to obtain product B;

[0045] 3), preparation and preparation of product C and dregs b: use percolation method to extract product B with ethanol, and extract twice; when extracting for the first time, add 80-degree liquor whose volume multiple is 12 times that of dregs a, and extract for 5 day...

Embodiment 3

[0049] 1) Preparation of product A: Weigh 5 parts of Dijincao, 3 parts of Coptis chinensis, 7 parts of Scutellaria baicalensis, 4 parts of garlic, 3 parts of fresh aloe, 4 parts of Zanthoxylum bungeanum and 3 parts of dandelion according to the parts by weight and add them to the juicer Squeeze the juice and crush it, the obtained juice is the product A, and the residue is the medicine dregs a;

[0050] 2) Preparation of product B: Add medicinal residue a into the percolation cylinder, and add a solvent to soak, the solvent is a composition of 80 degrees of ethanol, fructose and sorbitan laurate according to the mass ratio of 97:2:1, the medicinal The mass ratio of slag a to the solvent is 1:9, soaked for 48h to obtain product B;

[0051] 3), preparation and preparation of product C and dregs b: use percolation method to extract product B with ethanol, and extract twice; when extracting for the first time, add 80-degree liquor whose volume multiple is 12 times that of dregs a,...

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Abstract

The invention relates to a preparation method of a fruit fresh-keeping agent. The preparation method comprises the following steps of adding Chinese herbal medicines into a juice extractor to extract juice; extracting residues after extracting by a percolation method and a boiling method; filtering, so as to obtain an extracting liquid; mixing the extracting liquid and juice, and adding a film forming matter, so as to obtain the fruit fresh-keeping agent. The fruit fresh-keeping agent has the advantages that the obvious bacteria-inhibiting effect is realized, the volatization of water in fruits is prevented, and the function of releasing respiration of fruits is realized.

Description

technical field [0001] The invention relates to a preparation method of a fruit fresh-keeping agent. Background technique [0002] Fruits in summer are not easy to preserve, and are prone to rot, softening and poor taste. In order to maintain the freshness of fruits, chemicals are usually used to treat fruits. Some chemicals have good antiseptic effects, but they are harmful to human body, such as formaldehyde. solution. The market needs fruit preservatives that are safe, efficient and harmless to the human body. [0003] The theory of traditional Chinese medicine in our country is extensive and profound. Many Chinese herbal medicines have antiseptic and antibacterial effects. Chinese herbal medicines are natural and non-toxic to the human body. There are also a large number of Chinese herbal medicine resources in our country. Using Chinese herbal medicine to preserve fresh fruits meets the national health requirements. Contents of the invention [0004] The technical pr...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/154
CPCA23B7/16A23B7/154
Inventor 吴美燕吴毅
Owner 王娟
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