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Litchi preservation method

A fresh-keeping method, the technology of litchi, applied in the direction of fruit and vegetable preservation, food preservation, food ingredients as anti-microbial preservation, etc., can solve the problems of low cost of chemical preservation methods, inability to achieve green food, product toxicity, etc., to promote fruit preservation , effect improvement, and the effect of reducing adverse effects

Inactive Publication Date: 2018-09-28
广西红心食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chemical preservation method is low in cost and easy to operate, but it may cause a certain degree of toxicity to the product and cannot meet the requirements of green food. Therefore, it is the focus of current research to find an effective fresh-keeping technology without chemical pollution and residue.

Method used

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  • Litchi preservation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of lychee preservation method, comprises the following steps:

[0036] S1. Picking

[0037] Pick from 5:00 to 9:00 in the morning, and put them flat on plastic trays or film after picking, and prohibit stacking and direct sunlight.

[0038] S2. Pre-cooling

[0039] The picked fresh lychees are transferred to the factory building, and the fruit is cooled by water-cooled fans. At the same time, broken and dirty fruits are selected out of the standard, and some redundant branches are removed. The fruit-blowing time of the water-cooled fan is 2 hours, and the temperature is 9°C.

[0040] S3. Spray preservative

[0041] Spray the antistaling agent to the precooled lychees, made of the following components by weight percentage: 2% of the arrowhead extract, 0.5% of the lotus leaf extract, 0.5% of the phoenix orchid extract, and 1% of the privet privet extract , Aloe Vera Extract 1%, Litchi Shell Extract 2%, Cinnamon Essential Oil 1%, Lychee Kernel Essential Oil 1%, ...

Embodiment 2

[0052] A kind of lychee preservation method, comprises the following steps:

[0053] S1. Picking

[0054] Pick from 5:00 to 9:00 in the morning, and put them flat on plastic trays or film after picking, and prohibit stacking and direct sunlight.

[0055] S2. Pre-cooling

[0056] The picked fresh lychees are transferred to the factory building, and the fruit is cooled by water-cooled fans. At the same time, broken and dirty fruits are selected out of the standard, and some redundant branches are removed. The fruit-blowing time of the water-cooled fan is 1.5 hours, and the temperature is 7°C.

[0057] S3. Spray preservative

[0058] Spray the antistaling agent to the lychees after pre-cooling, and it is made of the following components by weight percentage: 3% of the arrowhead extract, 1% of the lotus leaf extract, 1% of the phoenix orchid extract, and 2% of the privet privet extract , Aloe Vera Extract 1%, Litchi Shell Extract 2%, Cinnamon Essential Oil 1%, Lychee Kernel Es...

Embodiment 3

[0069] Step S3. In spraying the antistaling agent, spray the antistaling agent on the precooled lychee, which is made of the following components in weight percentage: 1% of the open arrow extract, ~2% of the lotus leaf extract, and 2% of the phoenix orchid extract , Ligustrum lucidum extract 2%, aloe vera extract 2%, litchi shell extract 2%, cinnamon essential oil 0.5%, litchi kernel essential oil 1%, garlic essential oil 2%, chitosan 0.5-3%, emulsifier 5 ~10%, calcium chloride 0.02~0.1%, and the rest is deionized water. All the other steps are the same as in Example 1.

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Abstract

The present invention provides a litchi preservation method. The preservation method comprises picking, pre-cooling, preservative spraying and low-temperature preserving. The used preservative is selected from plant source extracts and essential oils, fully plays synergistic antibacterial functions of a campylandra chinensis extract, a lotus leaf extract, a yucca gloriosa extract, a ligustrum compactum extract, a litchi shell extract, cassia bark essential oil, litchi seed essential oil and garlic essential oil containing flavonoids, saponins, organic acids, polyphenols and other substances, can inhibit growth of bacteria, yeasts and fungi, can effectively prevent oxidation and promotes fruit preservation. The litchi preservation method uses the synergistic effects of refrigerating agentsand preservatives, and is good in the preservation effects. Besides, the preservative is free of harmful substances, non-toxic and harmless, and has relatively high promotion value.

Description

technical field [0001] The invention relates to a fresh-keeping technology, in particular to a fresh-keeping method for litchi. Background technique [0002] Litchi belongs to Sapindaceae, a famous fruit native to southern my country, and one of the most competitive fruits in the international market. Lychee is sweet, sour, warm in nature, enters the heart, spleen, and liver meridian; it can stop hiccups and diarrhea, and is a good food therapy for intractable hiccups and early diarrhea. At the same time, it can nourish the brain and strengthen the spleen. The effect. Because lychee fruit is harvested in high temperature season in midsummer, and its special structure, the peel has scale-like protrusions, bright red and purple red, and the flesh is translucent and creamy when it is fresh, with a delicious taste. It is easy to brown and rot after harvest, especially At normal temperature, it will brown and rot in 2 to 3 days, losing its commodity value. Postharvest rot is o...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/154A23B7/157
CPCA23B7/0425A23B7/154A23B7/157A23V2002/00A23V2200/02A23V2200/10A23V2250/21A23V2250/2102A23V2250/212A23V2250/511A23V2250/1578A23V2250/1582
Inventor 罗焜友
Owner 广西红心食品有限公司