Mango fresh-keeping agent as well as preparation method thereof

A preservative and mango technology, applied in the field of mango preservatives and its preparation, can solve the problems of poor quality such as difficult storage and transportation, easy occurrence of lesions, overripe, etc., achieve good fresh-keeping effect, reduce breathing intensity, and reduce disease and rot rate effect

Active Publication Date: 2018-12-18
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its water content is extremely high, reaching more than 80%. It is a typical perishable agricultural product. Even if it does not rot, it is very prone to poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A mango preservative, mainly prepared according to the following steps:

[0024] (1) Weighing: by weight, take the following raw material components:

[0025] 10 parts of Rhizoma Polygonatum, 5 parts of Rhizoma Polygonatum, 2 parts of Polygonatum Polygonatum, 3 parts of Cinnamon Herba, 1 part of Qi headwort and 1 part of Galangal;

[0026] (2) Methanol extraction: mix and pulverize Polygonatum Polygonatum and Polygonatum Polygonatum and sieve 40 mesh to obtain the first mixed powder, and the first mixed powder and methanol with a volume fraction of 95% are in the ratio of 1g:6mL After mixing and stirring until uniform, extract at 60°C for 5 hours, filter with suction, repeat the extraction twice, combine all filtrates, and concentrate the obtained filtrate under reduced pressure at a temperature of 80°C, a speed of 15r / min and a pressure of 0.09MPa to a Paste, get the first extract;

[0027] (3) Ethanol extraction: mixing and pulverizing the weighed rose fruit and vel...

Embodiment 2

[0031] A mango preservative, mainly prepared according to the following steps:

[0032] (1) Weighing: by weight, take the following raw material components:

[0033] 12 parts of Dian Huang Jing, 7 parts of rose apple, 6 parts of Polygonatum odoratum, 4 parts of syringa, 5 parts of velvet and 4 parts of galangal;

[0034] (2) Methanol extraction: mix and pulverize Polygonatum Polygonatum and Polygonatum Polygonatum and sieve 40 mesh to obtain the first mixed powder, and the first mixed powder and methanol with a volume fraction of 95% are in the ratio of 1g:6mL After mixing and stirring until uniform, extract at 60°C for 5 hours, filter with suction, repeat the extraction 3 times, combine all filtrates, and concentrate the obtained filtrate under reduced pressure at a temperature of 80°C, a speed of 15r / min and a pressure of 0.09MPa to a Paste, get the first extract;

[0035] (3) Ethanol extraction: mixing and pulverizing the weighed rose fruit and velvet and sieving 20 meshe...

Embodiment 3

[0039] A mango preservative, mainly prepared according to the following steps:

[0040] (1) Weighing: by weight, take the following raw material components:

[0041] 15 parts of Rhizoma Polygonatum, 10 parts of Polygonatum Polygonatum, 8 parts of Polygonatum Polygonatum, 6 parts of Herba Cranioscens, 6 parts of Peppermint and 5 parts of Galangal;

[0042] (2) Methanol extraction: mix and pulverize Polygonatum Polygonatum and Polygonatum Polygonatum and sieve 40 mesh to obtain the first mixed powder, and the first mixed powder and methanol with a volume fraction of 95% are in the ratio of 1g:6mL After mixing and stirring until uniform, extract at 60°C for 5 hours, filter with suction, repeat the extraction 3 times, combine all filtrates, and concentrate the obtained filtrate under reduced pressure at a temperature of 80°C, a speed of 15r / min and a pressure of 0.09MPa to a Paste, get the first extract;

[0043] (3) Ethanol extraction: mixing and pulverizing the weighed rose fr...

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Abstract

The invention belongs to the technical field of fruit fresh keeping, and particularly discloses a mango fresh-keeping agent as well as a preparation method thereof. The mango fresh-keeping agent is prepared from the following raw materials in parts by weight: 10 to 15 parts of polygonatum kingianum, 5 to 10 parts of syzygium jambos, 2 to 8 parts of radix polygonati officinalis, 3 to 6 parts of ophiopogon japonicus, 1 to 6 parts of zippelia begoniaefolia and 1 to 5 parts of rhizoma galangae; and all components are respectively extracted by methanol, ethanol and acetone and then mixed to obtainthe fresh-keeping agent. All components in the mango fresh-keeping agent act upon one another, so that the nutrition loss and disease rotten rate in the storage process of mango can be effectively reduced, and the fresh-keeping effect is good.

Description

【Technical field】 [0001] The invention relates to the technical field of fruit preservation, in particular to a mango preservation agent and a preparation method thereof. 【Background technique】 [0002] At present, the postharvest loss rate of fruits in my country is very high, reaching more than 30% according to statistics. At present, post-harvest antiseptic preservation technologies are mainly based on gas storage preservation, refrigeration preservation, and chemical drug preservation. However, the former two preservation technologies are not perfect for fruit preservation, resulting in high costs and high energy consumption for equipment preservation. And other problems, the latter's fresh-keeping technology will have residual hidden dangers, which may eventually lead to fruit quality and safety problems, and cannot fully guarantee human health. [0003] Mango is a very nutritious fruit, rich in sugar, protein, crude fiber, carotene and vitamins, etc., and has the repu...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2200/10A23V2250/21A23V2250/084A23V2250/082A23V2300/14A23V2300/50
Inventor 黄娇丽苏仕林李艳吴光丽陈庆金麦馨允班燕冬
Owner BAISE UNIV
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