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A kind of passion fruit preservative and its preparation method and application

A production method and technology of passion fruit, applied in the field of food processing, can solve problems such as hidden safety hazards of edible fruit wax, and achieve the effects of reducing production cost, increasing yield and improving fermentation effect.

Active Publication Date: 2020-06-23
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the use of multifunctional coatings to coat the surface of fruits is one of the mainstream technologies for fruit preservation in recent years. The advantage of this method is that it can indeed extend the storage period and the fruit has a high gloss. However, as consumers are more interested in these edible fruits Worries about potential safety hazards of wax cannot meet the needs of today's consumer groups

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of passion fruit preservative, comprising the following steps:

[0026](1) Select 35 parts of passion fruit shells, 10 parts of grapefruit peels, and 25 parts of orange peels as raw materials according to parts by weight, and cut passion fruit shells, grapefruit peels, and orange peels into 5mm segments After mixing to obtain mixture a, put mixture a into an ultra-high pressure homogenizer, add active liquid in an amount of 10g / 100g, and process for 5min under a pressure of 170MPa to obtain substance a;

[0027] Wherein, the active liquid is prepared by the following method: transfer the Aspergillus niger strain to the potato dextrose agar medium, cultivate it at 23°C for 20h, then put the spores of the cultured strain into the Erlenmeyer flask, shake 8min, adjust the concentration to 1.8×10 7 1 / ml, add nutrient solution to the Erlenmeyer flask, shake for 30 minutes at a temperature of 26°C and a shaking speed of 160r / min to obtain an active soluti...

Embodiment 2

[0034] A preparation method of passion fruit preservative, comprising the following steps:

[0035] (1) Select 40 parts of passion fruit shells, 15 parts of grapefruit peels, and 30 parts of orange peels as raw materials according to parts by weight, and cut passion fruit shells, grapefruit peels, and orange peels into 8mm segments After mixing to obtain mixture a, put mixture a into an ultra-high pressure homogenizer, add active liquid in an amount of 12g / 100g, and process for 10min under a pressure of 190MPa to obtain substance a;

[0036] Wherein, the active liquid is prepared by the following method: transfer the Aspergillus niger strain to the potato dextrose agar medium, cultivate it at 25°C for 25h, then put the spores of the cultured strain into the Erlenmeyer flask, shake 10min, adjust the concentration to 1.8×10 7 1 / ml, add nutrient solution to the Erlenmeyer flask, shake for 35min at a temperature of 28°C and a shaking speed of 200r / min to obtain an active solution...

Embodiment 3

[0043] A preparation method of passion fruit preservative, comprising the following steps:

[0044] (1) Select 38 parts of passion fruit shells, 12 parts of grapefruit peels, and 28 parts of orange peels as raw materials according to parts by weight, and cut passion fruit shells, grapefruit peels, and orange peels into 7mm segments After mixing to obtain mixture a, put mixture a into an ultra-high pressure homogenizer, add active liquid in an amount of 11g / 100g, and process for 9 minutes under a pressure of 180MPa to obtain substance a;

[0045] Wherein, the active liquid is prepared by the following method: transfer the Aspergillus niger strain to the potato dextrose agar medium, cultivate it at 24°C for 24 hours, then put the spores of the cultured strain into the Erlenmeyer flask, shake 9min, adjust the concentration to 1.8×10 7 per ml, add nutrient solution to the Erlenmeyer flask, and shake for 32 minutes under the condition of temperature of 27°C and shaking speed of 18...

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PUM

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Abstract

The invention provides a passion fruit fresh-keeping agent, as well as a making method and application thereof, and belongs to the field of food processing. The passion fruit fresh-keeping agent is made through the following steps of firstly cutting passion fruit shells into passion fruit shell segments, cutting grapefruit peel into grapefruit peel segments, cutting orange peel into orange peel segments, adding activity fluid, and performing treatment in a superhigh-pressure homogenizing machine to obtain substances a; then crushing perilla leaves, konjak and corn stigma, soaking the crushed perilla leaves, the crushed konjak and the crushed corn stigma, and performing extraction by a subcritical extraction method to obtain substances b; and mixing the substances a with the substances b, and substances c extracted from buckwheat flowers, honeysuckle flowers, common andrographis herbs, heartleaf houttuynia herbs, radix scutellariae, folium isatidis and herba artemisiae scopariae, to obtain a mixture, putting the mixture into a high-pressure micro jet nanometer dispersion machine, and performing dispersion to obtain the fresh-keeping agent. The invention further provides a use method of the fresh-keeping agent. The obtained passion fruit fresh-keeping agent is safe and non-toxic, can prevent passion fruits from producing phenomena of weight losses, shrinkage and the like, can maintain the quality of the appearance and the pulp of the passion fruits, and can prolong the storage life of the passion fruits.

Description

【Technical field】 [0001] The invention relates to the field of food processing, in particular to a passion fruit fresh-keeping agent and a preparation method and application thereof. [0002] 【technical background】 [0003] Passion fruit, also known as egg fruit, is a herbaceous vine of Passiflora genus Passiflora, which can be used as a garden ornamental plant. Passion fruit is rich in 17 kinds of amino acids, multivitamins and carotenoids needed by the human body and Various trace elements, the soluble solid content in passion fruit is 15-16%, the total acid content is 3.8-4%, the aroma of passion fruit can relieve anxiety, tension, depression, nervousness caused by headache, stomach pain, frequent urination , palpitation, muscle cramps, convulsions, pain and all discomfort. Regular consumption of passion fruit and its processed products is very beneficial to the human body and can enhance human immunity. The ultra-fiber in passion fruit can penetrate into the smallest par...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/153A23B7/155C12N9/88
CPCA23B7/153A23B7/154A23B7/155A23V2002/00C12N9/88C12Y402/0201A23V2250/21A23V2200/10A23V2300/26A23V2300/14
Inventor 李昌宝辛明孙健周主贵唐雅园零东宁李杰民刘国明李丽何雪梅郑凤锦盛金凤李志春
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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