Fruit preservative preparation process and spraying equipment

Abstract

The invention belongs to a fruit preservative preparation process and spraying equipment. The preparation method comprises the following steps: (1) dissolving a rhodomyrtus tomentosa fruit seed extract in distilled water, adjusting the pH value of the rhodomyrtus tomentosa fruit seed extract to 10-11 by using a 1-2mol / L sodium hydroxide solution, placing the rhodomyrtus tomentosa fruit seed extract in a water bath at the temperature of 90-100 DEG C, stirring for 30-40 minutes, and cooling to 45-50 DEG C for later use, and directly carrying out ultrasonic wave-microwave irradiation for 20-30 minutes to obtain a fruit preservative, wherein the ultrasonic power is 200-400W, and the microwave power is 300-500W. The fruit preservative disclosed by the invention is stable, when the fruit preservative is applied to fruit preservation, a stable film can be formed on the surface of a fruit to inhibit respiration of the fruit, and a rhodomyrtus tomentosa peel extract and a fig wine brewing pomace extract have antioxidant, bacteriostatic and sterilizing active ingredients, so that microbial bacteria are effectively prevented from infecting the fruits, the spraying equipment can be used for continuous flow processing, and the preservative can be recycled.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, and in particular relates to a preparation process and spraying equipment of a fruit preservation agent. Background technique [0002] The general preparation method of fig fruit wine is to select ripe and fresh figs, wash them, cut off the stalks, and pound them slightly; pour them into a wine container, add white wine and honey, stir, seal and soak for about 1 month; filter after opening Remove the slag and eat immediately. The fig fruit wine in the prior art needs to be filtered after brewing, and the filtered fig pomace often has higher nutritional value and utilization value, and direct discarding will cause a waste of resources. [0003] In the prior art, many plant extracts have been used to preserve the freshness of fruits. Plants such as garlic extract, perilla leaf extract, and forsythia extract all have strong antibacterial components. Generally, plant extracts are used in ...

AI Technical Summary

Problems solved by technology

Due to the volatilization of active ingredients in plant extracts, these methods lead to the preservation effect of plant extracts.

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