Taro storage and fresh-keeping method using tea oil residue antibacterial extract

Abstract

The invention belongs to the technical field of preservation, and relates to a taro storage and fresh-keeping method using a tea oil residue bacteriostatic extract, the tea oil residue is extracted with 30-70% ethanol according to a material-liquid ratio of 3: 1 or 5: 1, a bacteriostatic active crude extract is obtained, after taro is collected, the taro is firstly subjected to finishing pretreatment, and then the taro is subjected to drying treatment; camellia oil residues are rich in VE, polyphenol, camellia saponin, phytosterol, flavone and other active ingredients and have an antibacterial effect, ethanol is adopted for extraction to obtain a tea oil residue antibacterial active crude extract, the extracted tea oil residue active crude extract is used for soaking and treating a taro raw material, so that surface microorganisms are inactivated, the treated taro is dried, and the dried taro powder is obtained. The treated taros are placed in a refrigeration house to be preserved, the quality control and mildew and rot microorganism prevention and control effects of the picked taros are achieved, the quality of the taros is greatly improved, and the preservation period of the taros is greatly prolonged.

Description

Technical Field

[0001] The invention relates to the technical field of preservation, and specifically to the technical field of a taro storage and preservation method using tea oil residue antibacterial extract. Technical Background

[0002] Taro is a traditional high-quality crop in my country with a wide planting range and strong adaptability. At the same time, taro is a treasure from head to toe. It has outstanding advantages such as high nutrition, easy planting, high yield, storage resistance, and good benefits. It can balance the national grain production and supply. It is a very important agricultural product in my country. Studies have shown that a variety of nutrients in taro, such as protein, amino acids, minerals, dietary fiber, phosphorus, iron, calcium and other nutrients, as well as neutral polysaccharides, mucin, resistant starch, anthocyanins, hemagglutinin, polysaccharides, galactosyldiacylglycerol and β-carotene, have anti-cancer, anti-viral, antioxidant, hypoglycemic, hypolipidemic and other pharmacological activities.

[0003] Taro has a thin skin and tender flesh, so it is easy to be mechanically damaged during harvesting and transportation, causing browning and then corruption and mildew.

[0004] Therefore, it is very necessary to find a safe and effective method to control the quality of taro and inhibit taro rot. The method of storing and preserving taro with the antibacterial extract of tea oil residue can be applied to food storage and preservation. Summary of the invention

[0005] In view of the current technical status of taro storage and preservation at home and abroad, the present invention aims to provide a taro storage and preservation method using tea oil residue antibacterial extract, and the specific steps are as follows:

[0006] (1) After the taro is harvested, it is selected, trimmed and pre-treated to remove mud, and the taro that is complete, fresh and free of mold and rot is selected, and then the mud on the surface of the taro is removed;

[0007] (2) extracting tea oil residue with 30%-70% ethanol at a solid-liquid ratio of 3:1 or 5:1 to obtain a crude extract with antibacterial activity;

[0008] (3) soaking the taro treated in step (1) in the active crude extract solution of step (2) at a depth of 10 cm for 5-10 minutes to achieve the effect of killing microorganisms;

[0009] (4) placing the taro treated in step (3) into an oven for drying, drying the taro at 30-40° C. for 15-30 min, ensuring that the surface of the taro is dried to inactivate microorganisms on the surface of the taro;

[0010] (5) placing the taro treated in step (5) in a cold storage for preservation, thereby reducing the respiration intensity and biological activity of the taro and extending the shelf life.

[0011] Preferably, in step (2), the antibacterial crude extract solution is used to treat taro, and the solid-liquid ratio is 1:3 or 1:5.

[0012] Preferably, the crude extract in step (2) contains VE, polyphenols, camellia saponins, phytosterols and flavonoids in an amount of 10-200 mg / kg.

[0013] Preferably, after the taro in step (3) is soaked, the antibacterial rate against Escherichia coli and Staphylococcus aureus reaches more than 90%.

[0014] Preferably, the temperature of the cold storage in step (5) is 2-6°C.

[0015] By implementing the specific inventive content of the present invention, the following effects can be achieved:

[0016] After the taro is collected, the taro is firstly subjected to a rest pretreatment. The camellia oil residue is rich in active ingredients such as VE, polyphenols, camellia saponins, phytosterols, flavonoids and the like and has an antibacterial effect. Ethanol is used for extraction to obtain a crude extract of the camellia oil residue with antibacterial activity. The extracted crude extract of the camellia oil residue with active activity is soaked in the taro raw material to inactivate microorganisms on the surface of the taro. The treated taro is dried to prevent mildew and keep fresh. The treated taro is placed in a cold storage for preservation, so that the post-harvest quality control of the taro and the prevention and control effect of mildew and rot microorganisms are achieved, and the quality and storage period of the taro are greatly improved. DETAILED DESCRIPTION

[0017] The present invention will be described below with reference to examples; however, the present invention is not limited to the following examples.

[0018] In addition, in the following description, unless otherwise specified, % refers to m / m mass percentage. All reagents, raw materials and instruments used in the present invention are well known in the art and can be purchased from the market, but do not limit the implementation of the present invention. Other reagents and equipment well known in the art can be applied to the implementation of the following embodiments of the present invention.

[0019] Embodiment 1:

[0020] This embodiment provides a method for storing and preserving taro using tea oil residue antibacterial extract, and the specific steps are as follows:

[0021] (1) After the taro is harvested, it is selected, trimmed and pre-treated to remove mud, and the taro that is complete, fresh and free of mold and rot is selected, and then the mud on the surface of the taro is removed;

[0022] (2) extracting tea oil residue with 30%-70% ethanol at a solid-liquid ratio of 3:1 or 5:1 to obtain a crude extract with antibacterial activity;

[0023] (3) soaking the taro treated in step (1) in the active crude extract solution of step (2) at a depth of 10 cm for 5-10 minutes to achieve the effect of killing microorganisms;

[0024] (4) placing the taro treated in step (3) into an oven for drying, drying the taro at 30-40° C. for 15-30 min, ensuring that the surface of the taro is dried to inactivate microorganisms on the surface of the taro;

[0025] (5) placing the taro treated in step (5) in a cold storage for storage, thereby reducing the respiratory intensity and biological activity of the taro and extending the shelf life;

[0026] Preferably, the antibacterial crude extract solution in step (2) is used to treat taro, and the solid-liquid ratio is 1:3 or 1:5;

[0027] Preferably, the crude extract in step (2) contains VE, polyphenols, camellia saponins, phytosterols and flavonoids in an amount of 10-200 mg / kg;

[0028] Preferably, after the taro in step (3) is soaked, the antibacterial rate against Escherichia coli and Staphylococcus aureus reaches more than 90%;

[0029] Preferably, the temperature of the cold storage in step (5) is 2-6°C.

[0030] Embodiment 2:

[0031] The antibacterial activity of tea oil residue crude extract was used to soak taro raw materials at a certain material-liquid ratio. The antibacterial effects on Escherichia coli and Staphylococcus aureus are as follows:

[0032] Table 1 Antibacterial effect of tea oil residue active crude extract on taro

[0033]

[0034] Taro was treated with an antibacterial crude extract solution with a solid-liquid ratio of 1:3 to 1:6. When treated with 1:3, the inhibition rate against Escherichia coli and Staphylococcus aureus was about 93%, and the mold and rot incidence of taro was controlled within 5%. The post-harvest quality control of taro and the prevention and control of mold and rot microorganisms were achieved, which greatly improved the quality and shelf life of taro.

[0035] Embodiment three:

[0036] After the taro is harvested, it is first pre-treated for rest. Camellia oil residue is rich in active ingredients such as VE, polyphenols, camellia saponins, phytosterols, flavonoids, etc., which have antibacterial effects. Ethanol is used to extract the camellia oil residue to obtain a crude extract with antibacterial activity. The extracted active crude extract of camellia oil residue is soaked in the taro raw material to inactivate the microorganisms on its surface. The treated taro is dried to prevent mold and rot and preserve freshness. The treated taro is placed in a cold storage for storage, thereby achieving post-harvest quality control of taro and the prevention and control of mold and rot microorganisms, greatly improving the quality and shelf life of taro.

[0037] As described above, the present invention is better implemented. The above embodiments are only descriptions of the preferred implementation methods of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various changes and improvements made to the technical solutions of the present invention by ordinary technicians in this field should fall within the protection scope determined by the present invention.

Claims

1. A method for storing and preserving taro using tea oil residue antibacterial extract, characterized in that: The specific steps are as follows: (1) After the taro is harvested, it is selected, trimmed and pre-treated to remove mud. The taro that is complete, fresh and free of mold and rot is selected, and then the mud on the surface of the taro is removed; (2) extracting tea oil residue with 30%-70% ethanol at a solid-liquid ratio of 3:1 or 5:1 to obtain a crude extract with antibacterial activity; (3) soaking the taro treated in step (1) in the active crude extract solution of step (2) at a depth of 10 cm for 5-10 minutes to achieve the effect of killing microorganisms; (4) placing the taro treated in step (3) into an oven for drying, drying the taro at 30-40° C. for 15-30 min, and ensuring that the surface of the taro is dried to inactivate the microorganisms on the surface; (5) The taro treated in step (5) is stored in a cold storage to reduce the respiration intensity and biological activity of the taro and extend the storage period.

2. A method for storing and preserving taro using tea oil residue antibacterial extract according to claim 1, characterized in that: In the step (2), the taro is treated with the antibacterial crude extract solution, and the solid-liquid ratio is 1:3 or 1:

5.

3. A method for storing and preserving taro using tea oil residue antibacterial extract according to claim 1, characterized in that: The crude extract in step (2) contains VE, polyphenols, camellia saponins, phytosterols and flavonoids in an amount of 10-200 mg / kg.

4. A method for storing and preserving taro using tea oil residue antibacterial extract according to claim 1, characterized in that: After the taro in step (3) is soaked, the antibacterial rate against Escherichia coli and Staphylococcus aureus reaches more than 90%.

5. A method for storing and preserving taro using tea oil residue antibacterial extract according to claim 1, characterized in that: The temperature of the cold storage in step (5) is 2-6°C.

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