Kiwi fruit storage preservative and preservation method thereof

Abstract

In order to overcome defects in the prior art, the invention provides a kiwi fruit storage preservative and a preservation method thereof; and the adopted technical scheme is as follows: the kiwi fruit storage preservative comprises the following components, by weight: 20-40 parts of chitosan, 30-50 parts of soy isolate protein, 5-20 parts of persimmon peel extract, 10-30 parts of citral and 5-15 parts of traditional Chinese medicine extracting solution. Effective components in the persimmon peel extract take flavone as a main component, flavone has excellent sterilization and antioxidant effects, kiwi fruits can be effectively prevented from being oxidized, and the persimmon peel extract also belongs to natural edible components, so that the safety problem does not exist. The Chinese herbal medicine extract is complex and diverse in component, biodegradable, free of pollution, rich in Chinese herbal medicine resource, safe, non-toxic, low in price and good in antibacterial and bactericidal effects. Extracting solutions of five traditional Chinese medicines including cassia bark, clove, asiasarum, the root bark of the peony tree and gallnut are reasonably proportioned, and the preservative and fresh-keeping effects on kiwi fruit storage are remarkable.

Description

technical field

[0001] The invention belongs to the technical field of fruit storage and preservation, and in particular relates to an antiseptic and preservation agent for kiwifruit storage and a preservation method thereof. Background technique

[0002] Kiwifruit (Actinidia Chl'nonsis Planch) is native to China and is a high-nutrition fruit rich in calcium, phosphorus, iron and other minerals, carotene, and multivitamins, which play an important role in maintaining human health. However, kiwifruit is a climacteric fruit, and the fruit is easy to soften and rot after harvest, and the nutritional loss is fast. Therefore, the storage and preservation of kiwifruit plays an important role in prolonging the time of kiwifruit on the market and maintaining the nutritional quality of kiwifruit. Contents of the invention

[0003] Aiming at the above-mentioned shortcomings in the prior art, the present invention provides a kiwi fruit storage antiseptic and fresh-keeping method and ...

Examples

Embodiment 1

[0016] An antiseptic and antistaling agent for kiwi fruit, comprising the following components in parts by weight: 20 parts of chitosan, 30 parts of soybean protein isolate, 5 to 5 parts of persimmon peel extract, 10 parts of citral, and 5 parts of traditional Chinese medicine extract.

[0017] The preparation process of the persimmon peel extract is as follows: (1) Add the persimmon peel to the mixed enzyme solution, enzymolyze it at 40°C and pH 4 for 10 hours, then sonicate it at 400W for 10 minutes, and filter , to collect the solid-phase product; the mixed enzyme includes pectinase and cellulase in a weight ratio of 1:2; (2) under the condition of a water bath at 60°C, add the solid-phase product to 70 % ethanol, extract 2h. The mixed enzymes include pectinase and cellulase in a weight ratio of 1:2.

[0018] The Chinese medicine extracts are five kinds of Chinese herbal medicine extracts of cinnamon, clove, paeonol, asarum and gallnut, and the ratios are 1:2:3:1:2 respect...

Embodiment 2

[0021] An antiseptic and fresh-keeping agent for kiwifruit storage, comprising the following components in parts by weight: 25 parts of chitosan, 35 parts of soybean protein isolate, 8 parts of persimmon peel extract, 12 parts of citral, and 5-15 parts of traditional Chinese medicine extract.

[0022] The preparation process of the persimmon peel extract is as follows: (1) Add the persimmon peel to the mixed enzyme solution, enzymolyze it at 44°C and pH 4.5 for 13 hours, then ultrasonicate it at 500W for 25 minutes, and filter , to collect the solid phase product; the mixed enzyme includes pectinase and cellulase with a weight ratio of 1:2.5; (2) under the condition of a water bath at 75°C, add the solid phase product to 80 % ethanol, extract for 3h.

[0023] The mixed enzymes include pectinase and cellulase in a weight ratio of 1:2. The Chinese medicine extracts are five kinds of Chinese herbal medicine extracts of cinnamon, clove, paeonol, asarum and gallnut, and the ratios...

Embodiment 3

[0026] A preservative and antistaling agent for kiwi fruit, comprising the following components in parts by weight: 25 parts of chitosan, 30 parts of soybean protein isolate, 6 parts of persimmon peel extract, 15 parts of citral and 6 parts of additives.

[0027] The preparation process of the persimmon peel extract is as follows: (1) Add the persimmon peel to the mixed enzyme solution, enzymolyze it at 50°C and pH 5.0 for 12 hours, then ultrasonicate it at 600W for 30 minutes, and filter , collecting the solid-phase product; the mixed enzyme includes pectinase and cellulase in a weight ratio of 1:3; (2) under the condition of a water bath at 60-100°C, add the solid-phase product to a volume 20 times its weight In 90% ethanol, extract for 3 hours. The mixed enzymes include pectinase and cellulase in a weight ratio of 1:2.

[0028] The Chinese medicine extracts are five kinds of Chinese herbal medicine extracts of cinnamon, clove, paeonol, asarum and gallnut, and the ratios ar...

technical field

[0001] The invention belongs to the technical field of fruit storage and preservation, and in particular relates to an antiseptic and preservation agent for kiwifruit storage and a preservation method thereof. Background technique

[0002] Kiwifruit (Actinidia Chl'nonsis Planch) is native to China and is a high-nutrition fruit rich in calcium, phosphorus, iron and other minerals, carotene, and multivitamins, which play an important role in maintaining human health. However, kiwifruit is a climacteric fruit, and the fruit is easy to soften and rot after harvest, and the nutritional loss is fast. Therefore, the storage and preservation of kiwifruit plays an important role in prolonging the time of kiwifruit on the market and maintaining the nutritional quality of kiwifruit. Contents of the invention

[0003] Aiming at the above-mentioned shortcomings in the prior art, the present invention provides a kiwi fruit storage antiseptic and fresh-keeping method and ...

Examples

Embodiment 1

[0016] An antiseptic and antistaling agent for kiwi fruit, comprising the following components in parts by weight: 20 parts of chitosan, 30 parts of soybean protein isolate, 5 to 5 parts of persimmon peel extract, 10 parts of citral, and 5 parts of traditional Chinese medicine extract.

[0017] The preparation process of the persimmon peel extract is as follows: (1) Add the persimmon peel to the mixed enzyme solution, enzymolyze it at 40°C and pH 4 for 10 hours, then sonicate it at 400W for 10 minutes, and filter , to collect the solid-phase product; the mixed enzyme includes pectinase and cellulase in a weight ratio of 1:2; (2) under the condition of a water bath at 60°C, add the solid-phase product to 70 % ethanol, extract 2h. The mixed enzymes include pectinase and cellulase in a weight ratio of 1:2.

[0018] The Chinese medicine extracts are five kinds of Chinese herbal medicine extracts of cinnamon, clove, paeonol, asarum and gallnut, and the ratios are 1:2:3:1:2 respect...

Embodiment 2

[0021] An antiseptic and fresh-keeping agent for kiwifruit storage, comprising the following components in parts by weight: 25 parts of chitosan, 35 parts of soybean protein isolate, 8 parts of persimmon peel extract, 12 parts of citral, and 5-15 parts of traditional Chinese medicine extract.

[0022] The preparation process of the persimmon peel extract is as follows: (1) Add the persimmon peel to the mixed enzyme solution, enzymolyze it at 44°C and pH 4.5 for 13 hours, then ultrasonicate it at 500W for 25 minutes, and filter , to collect the solid phase product; the mixed enzyme includes pectinase and cellulase with a weight ratio of 1:2.5; (2) under the condition of a water bath at 75°C, add the solid phase product to 80 % ethanol, extract for 3h.

[0023] The mixed enzymes include pectinase and cellulase in a weight ratio of 1:2. The Chinese medicine extracts are five kinds of Chinese herbal medicine extracts of cinnamon, clove, paeonol, asarum and gallnut, and the ratios...

Embodiment 3

[0026] A preservative and antistaling agent for kiwi fruit, comprising the following components in parts by weight: 25 parts of chitosan, 30 parts of soybean protein isolate, 6 parts of persimmon peel extract, 15 parts of citral and 6 parts of additives.

[0027] The preparation process of the persimmon peel extract is as follows: (1) Add the persimmon peel to the mixed enzyme solution, enzymolyze it at 50°C and pH 5.0 for 12 hours, then ultrasonicate it at 600W for 30 minutes, and filter , collecting the solid-phase product; the mixed enzyme includes pectinase and cellulase in a weight ratio of 1:3; (2) under the condition of a water bath at 60-100°C, add the solid-phase product to a volume 20 times its weight In 90% ethanol, extract for 3 hours. The mixed enzymes include pectinase and cellulase in a weight ratio of 1:2.

[0028] The Chinese medicine extracts are five kinds of Chinese herbal medicine extracts of cinnamon, clove, paeonol, asarum and gallnut, and the ratios ar...

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