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Fragaria ananassa fresh keeping agent and preparation method thereof

A preservative and strawberry technology, which is applied in the fields of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with a coating protective layer. It can solve the problems of insignificant increase, less research on antibacterial ingredients, and low solubility, and achieve antibacterial activity. Good, increase protection, increase the effect of effective content

Inactive Publication Date: 2018-01-19
程志鹏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the current research work on the extraction of gardenia is focused on the extraction and application of gardenia xanthin components as dyes, and there are few related studies on its antibacterial components
The inventor of the present application found out a method of extracting antibacterial ingredients from Gardenia jasminoides through research, but when applying the extracted antibacterial ingredients to water-based products, it was found that its solubility in water was very small, and the solubility in water was very low. Increased with the increase of the external temperature, but the increase was not obvious

Method used

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  • Fragaria ananassa fresh keeping agent and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0025] A strawberry preservative, which is prepared by mixing the following raw materials in parts by weight: 0.5 parts of gardenia extract, 0.05 parts of acetylshikonin, 3 parts of maltitol, 1 part of chitosan, 3 parts of locust bean gum, and 90 parts of water share.

[0026] Wherein, gardenia extract is prepared by the following method:

[0027] (1) washing and removing impurities from the gardenia fruit, drying the gardenia fruit to a water content below 5% under vacuum conditions, and crushing to 20-30 meshes to obtain gardenia powder;

[0028] (2) Grinding gardenia powder and calcium hydroxide to 200-300 mesh in a weight ratio of 95:5 to obtain a mixed micropowder;

[0029] (3) Put the mixed fine powder and ethanol with a volume fraction of 30% into a single-stage continuous countercurrent ultrasonic extraction machine according to the ratio of material to liquid 1g: 20ml, under the action of ultrasonic waves with a frequency of 20KHz, a power of 300W, and a temperature ...

Embodiment 2

[0034] A strawberry preservative, which is prepared by mixing the following raw materials in parts by weight: 1.0 parts of gardenia extract, 0.08 parts of acetylshikonin, 5 parts of maltitol, 3 parts of chitosan, 9 parts of locust bean gum, and 120 parts of water share.

[0035] Wherein, gardenia extract is prepared by the following method:

[0036] (1) washing and removing impurities from the gardenia fruit, drying the gardenia fruit to a water content below 5% under vacuum conditions, and crushing to 20-30 meshes to obtain gardenia powder;

[0037] (2) Grinding gardenia powder and calcium hydroxide to 200-300 mesh in a weight ratio of 99:1 to obtain a mixed micropowder;

[0038] (3) Put the mixed fine powder and ethanol with a volume fraction of 33% into a single-stage continuous countercurrent ultrasonic extraction machine according to the ratio of material to liquid: 1g: 25ml, under the action of ultrasonic waves with a frequency of 50KHz, a power of 400W, and a temperatu...

Embodiment 3

[0043] A strawberry preservative, which is prepared by mixing the following raw materials in parts by weight: 1.0 parts of gardenia extract, 0.09 parts of acetylshikonin, 6 parts of maltitol, 4 parts of chitosan, 12 parts of locust bean gum, and 140 parts of water share.

[0044] Wherein, gardenia extract is prepared by the following method:

[0045] (1) washing and removing impurities from the gardenia fruit, drying the gardenia fruit to a water content below 5% under vacuum conditions, and crushing to 20-30 meshes to obtain gardenia powder;

[0046] (2) Grinding gardenia powder and calcium hydroxide in a weight ratio of 97:3 to 200-300 mesh to obtain mixed micropowder;

[0047] (3) Put the mixed micropowder and ethanol with a volume fraction of 35% into a single-stage continuous countercurrent ultrasonic extraction machine according to the ratio of material to liquid 1g: 30ml, under the action of ultrasonic waves with a frequency of 80KHz, a power of 500W, and a temperature...

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Abstract

The invention provides a fragaria ananassa fresh keeping agent and a preparation method thereof, and belongs to the technical field of fresh keeping of fruits. The fresh keeping agent is prepared by mixing the following raw materials in parts by weight: 0.5-1.0 part of a fructus gardeniae extract, 0.05-0.09 part of acetylshikonin, 3-6 parts of maltitol, 1-4 parts of chitosan, 3-12 parts of locustbean gum and 90-140 parts of water. The fragaria ananassa fresh keeping agent is a safe and efficient fresh keeping agent. Through the adoption of a method for fresh keeping of picked fragaria ananassa, the fresh keeping period of the fragaria ananassa can be effectively prolonged, the fresh keeping period of the fragaria ananassa is prolonged to about 10 days from about 5 days generally, the longest fresh keeping period can achieve 15 days, and the effect is notable.

Description

【Technical field】 [0001] The invention relates to the technical field of fruit preservation, in particular to a strawberry preservation agent and a preparation method thereof. 【Background technique】 [0002] Strawberry (Fragaria ananassa Duch) belongs to the perennial herbaceous plant of Rosaceae. Its fruit is bright in color, tender and juicy, and rich in nutrition. It is known as the "Queen of Fruits". Since the 1980s, my country's strawberry cultivation area and output have ranked first in the world, and strawberry cultivation has become one of the important ways for farmers in some areas of my country to get rich. Strawberry is a delicious fruit with high nutritional value, but because of its thin skin and tender meat, it is easily damaged by mechanical damage and microbial infection, which leads to spoilage and deterioration. Botrytis cinerea (B. cinerea), Penicillium (P. expansum), rhizopus (R. stolonifer)) are three fungi that mainly cause strawberry spoilage. Among...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/16
Inventor 程志鹏
Owner 程志鹏
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