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A kind of natural fresh-keeping agent for strawberry fresh-keeping and its preparation method and fresh-keeping method

A preservative and natural technology, applied in the field of natural preservatives and their preparation, can solve problems such as unpleasant odor of strawberries, influence on strawberry sales, etc., and achieve the effects of simple and convenient preparation method, preventing water loss and reducing pollution

Active Publication Date: 2021-03-19
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many natural preservatives are mostly extracted from natural medicines, such as allicin (application number 201410572415.6, a strawberry preservation solution and its preparation method), gallnut (application number 201510180807.2, a kind of Chinese herbal medicine residue extract solution-gelatin strawberry preservation film) preparation method), licorice, Houttuynia cordata (application number 201510533552.3, a composite preservative for strawberries), etc. Although these natural ingredients have good bactericidal and antiseptic activity, they will make strawberries have unpleasant odors, thus affecting sale of strawberries

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Grapefruit peels were washed, dried, crushed and passed through a 60-mesh sieve to obtain grapefruit peel coarse powder. Put the grapefruit peel coarse powder in 75% v / v ethanol aqueous solution according to the mass volume ratio of 1:10g / mL, reflux extraction twice, each time for 1.5h, combine the extracts, filter to obtain the filtrate and filter residue. Ethanol was recovered from the filtrate under reduced pressure and concentrated until the total flavonoid content of grapefruit peel was 30 mg / mL, which was the grapefruit peel extract A. Put the filter residue in deionized water according to the mass volume ratio of 1:8g / mL, adjust the pH2 with 1mol / L hydrochloric acid, reflux extraction twice, each time for 1.5h, combine the filtrate, filter, discard the filter residue, and concentrate the filtrate under reduced pressure Until the pomelo peel pectin content is 10mg / mL, it is grapefruit peel extract B. Mix pomelo peel extract A and B at a volume ratio of 1:1 to...

Embodiment 2

[0036] (1) Grapefruit peels were washed, dried, crushed and passed through a 60-mesh sieve to obtain grapefruit peel coarse powder. Put the grapefruit peel coarse powder in 75% v / v ethanol aqueous solution according to the mass volume ratio of 1:10g / mL, reflux extraction twice, each time for 1.5h, combine the extracts, filter to obtain the filtrate and filter residue. Ethanol was recovered from the filtrate under reduced pressure and concentrated until the total flavonoid content of grapefruit peel was 35 mg / mL, which was the grapefruit peel extract A. Put the filter residue in deionized water according to the mass volume ratio of 1:8g / mL, adjust the pH2 with 1mol / L hydrochloric acid, reflux extraction twice, each time for 1.5h, combine the filtrate, filter, discard the filter residue, and concentrate the filtrate under reduced pressure to The pomelo peel pectin content is 15mg / mL, which is the grapefruit peel extract B. Mix pomelo peel extract A and B at a volume ratio of 1:...

Embodiment 3

[0041] (1) Grapefruit peels were washed, dried, crushed and passed through a 60-mesh sieve to obtain grapefruit peel coarse powder. Put the grapefruit peel coarse powder in 75% v / v ethanol aqueous solution according to the mass volume ratio of 1:10g / mL, reflux extraction twice, each time for 1.5h, combine the extracts, filter to obtain the filtrate and filter residue. Ethanol was recovered from the filtrate under reduced pressure and concentrated until the total flavonoid content of grapefruit peel was 33 mg / mL, which was the grapefruit peel extract A. Put the filter residue in deionized water according to the mass volume ratio of 1:8g / mL, adjust the pH2 with 1mol / L hydrochloric acid, reflux extraction twice, each time for 1.5h, combine the filtrate, filter, discard the filter residue, and concentrate the filtrate under reduced pressure to The pomelo peel pectin content is 13mg / mL, which is the grapefruit peel extract B. Mix pomelo peel extract A and B at a volume ratio of 1:...

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Abstract

The invention discloses a natural fresh-keeping agent for strawberry fresh-keeping and its preparation method and fresh-keeping method. The natural fresh-keeping agent is composed of grapefruit peel extract and apple peel extract, wherein the grapefruit peel extract accounts for the proportion of the natural fresh-keeping agent. The volume fraction of the apple peel extract is 40%-55%, and the volume fraction of the apple peel extract in the preservative is 45%-60%. In the natural antistaling agent of the present invention, the extracts of pomelo peel and apple peel are used simultaneously, synergistically, and the fresh-keeping effect is good; adopting the fresh-keeping method of the present invention can make the good fruit rate of strawberries when the fresh-keeping time is 20 days be greater than 90%, and lose The water rate is less than 2%, and there is no peculiar smell. The preparation method of the present invention is simple and convenient. Grapefruit peels and apple peels are industrial processing wastes. Using grapefruit peels and apple peels as raw materials to prepare natural fresh-keeping agents for strawberries not only turns waste into treasure, but also reduces waste The pollution of the environment kills two birds with one stone.

Description

technical field [0001] The invention belongs to the field of fresh-keeping of fruits and vegetables, and in particular relates to a natural fresh-keeping agent for strawberry fresh-keeping, a preparation method and a fresh-keeping method thereof. Background technique [0002] Strawberry is a perennial herb, which is a false fruit of Rosaceae. Strawberry has bright color, attractive aroma, unique taste, rich nutrients and high edible value. In addition, strawberries also have medical value, such as clearing heat and reducing fire, anti-cancer and anti-aging. Strawberries have a high water content but no hard outer tissue, so strawberries are very vulnerable to mechanical damage during transportation. The ethylene content released by strawberries soars rapidly after harvesting, and the microorganisms carried by them also make their storage period very short. , leading to rot and loss of commodity value, it can only be preserved for 1-2 days at room temperature. Every year, a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/16A23L33/105
CPCA23B7/16A23V2002/00A23L33/105A23V2200/10A23V2200/02A23V2200/30A23V2200/3262A23V2250/21
Inventor 尹秀莲游庆红管明赵瑜辉张学娟万苗苗华鹏
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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