Chinese herbal medicine vegetable and fruit fresh-keeping agent and fresh-keeping method

Abstract

The invention discloses a Chinese herbal medicine vegetable and fruit preservative and a preservation method, and relates to the technical field of vegetable and fruit preservation, the Chinese herbal medicine vegetable and fruit preservative comprises a Chinese herbal medicine extracting solution, gelatinized starch and lecithin, and the Chinese herbal medicine extracting solution comprises galangal, radix stemonae, saxifraga stolonifera, berberine, cinnamon, propolis and clove. By utilizing the bacteriostatic and bactericidal effects of the Chinese herbal medicine active ingredients, the fruit and vegetable preservative can inhibit microbial activity on the surfaces of fruits and vegetables, reduce the activity of enzymes in the fruits and vegetables and weaken the influence of microbial activity on the fruits and vegetables, so that a film with proper thickness and proper air permeability is formed on the surfaces of the fruits and vegetables; respiration of vegetables and fruits and release of ethylene gas are effectively inhibited, water in the vegetables and the fruits is prevented from losing too fast, the water evaporation degree is reduced, respiration intensity of the vegetables and the fruits is regulated, nutrient substances of the vegetables and the fruits are prevented from being consumed too fast, and therefore the fresh-keeping period of the vegetables and the fruits is prolonged, and freshness and nutritional value of the vegetables and the fruits are kept.

Description

Technical Field

[0001] The invention relates to the technical field of vegetable and fruit preservation, and in particular to a Chinese herbal vegetable and fruit preservative and a preservation method. Background Art

[0002] In recent years, with the improvement of people's awareness of food safety and environmental protection, more and more researchers have begun to pay attention to natural and environmentally friendly methods of preserving fruits and vegetables. Chinese herbal medicine, as a traditional resource in my country, has multiple biological activities such as antibacterial and antioxidant, which provides new ideas for the preservation of fruits and vegetables. The use of Chinese herbal vegetable and fruit preservatives has become an important technical means for preserving agricultural products. Therefore, a Chinese herbal vegetable and fruit preservative and preservation method came into being.

[0003] The existing technology has the following problems:

[0004] At present, chemical preservatives are commonly used, such as tekodol, carbendazim, benzyl ester, chlorine, sulfur dioxide, etc. Although these chemical substances can kill pathogens and achieve the purpose of preservation, many chemical synthetic preservatives remain on the surface of fruits and vegetables. After eating these fruits and vegetables, the preservatives on the surface of fruits and vegetables will have certain adverse effects on human health, and even cause cancer. At the same time, they will also cause certain harm to the environment. In addition, traditional methods of fruit and vegetable preservation, such as low-temperature refrigeration and controlled atmosphere storage, although they can extend the shelf life of fruits and vegetables to a certain extent, they often have problems such as high cost and complicated operation, and will also affect the taste of fruits and vegetables. Summary of the invention

[0005] The present invention provides a Chinese herbal medicine vegetable and fruit preservative and a preservative method to solve the problems raised in the above background technology.

[0006] In order to solve the above technical problems, the technical solution adopted by the present invention is:

[0007] In a first aspect, the present invention provides a Chinese herbal vegetable and fruit preservative, which comprises: a Chinese herbal extract, gelatinized starch and lecithin, wherein the Chinese herbal extract comprises ginger, stemona, saxifrage, berberine, cinnamon, propolis and cloves.

[0008] Preferably, the preparation process of the Chinese herbal vegetable and fruit preservative is as follows:

[0009] S1: Preparation of Chinese herbal medicine extracts;

[0010] S2: preparing gelatinized starch;

[0011] S3: Prepare preservatives.

[0012] Preferably, the S1 comprises:

[0013] S11: pulverization: Chinese herbal medicines: ginger, stemona, saxifrage, cinnamon, propolis, and cloves are put into a double-shaft pulverizer for mixing and pulverization into fine powder;

[0014] S12: Extraction treatment: add the crushed Chinese herbal medicine into a spherical temperature and pressure resistant container, add water and ethanol mixed in a ratio of 4:1 as an extract, extract at 0.05-0.23MPa and 200-350°C for 5-15min, then reduce the pressure and temperature to room temperature and pressure to separate the effective components of the Chinese herbal medicine;

[0015] S13: Filtration and concentration: After the extraction is completed, the extract is filtered using a plate and frame filter and a microporous membrane filter to obtain a clear Chinese herbal extract. The Chinese herbal extract and berberine are put into a concentration device for concentration. After the concentration is completed, a thickener is added to the concentrate to obtain a high-concentration preservative concentrate.

[0016] Preferably, S2 comprises: gelatinizing corn starch or sweet potato starch at 100-200° C. using a double-shaft grinding gelatinizer.

[0017] Preferably, S3 comprises: adding the Chinese herbal extract, gelatinized starch and lecithin into a blender, and adding an emulsifier and a stabilizer, and starting the blender to stir and mix for 20-30 minutes to obtain the Chinese herbal vegetable and fruit preservative.

[0018] In a second aspect, the present invention further provides a method for preserving fruits and vegetables with a Chinese herbal preservative, the method comprising the following steps:

[0019] Step 1: Processing fruits and vegetables: Wash and remove impurities from the fruits and vegetables to be preserved;

[0020] Step 2: Fruit and vegetable preservation treatment: dilute the Chinese herbal preservative and water in a ratio of 1:10, soak the treated fruits and vegetables in the diluted Chinese herbal preservative for 15 minutes by soaking, or spray the diluted preservative evenly on the outer surface of the fruits and vegetables by using a sprayer, or mix the diluted preservative with a film-forming agent by a coating method, and then evenly apply it on the outer surface of the fruits and vegetables;

[0021] Step 3: Drying and storage: Dry the processed fruits and vegetables, remove excess preservatives from the surface of the fruits and vegetables, use breathable, non-toxic and harmless packaging materials to package the fruits and vegetables, and store them at a low temperature of 10-15℃ in a well-ventilated and appropriately humid environment. During storage, regularly check the freshness of the fruits and vegetables, and pick out rotten or spoiled fruits and vegetables in time.

[0022] Due to the adoption of the above technical solution, the present invention has the following technical advances compared with the prior art:

[0023] 1. The present invention provides a Chinese herbal vegetable and fruit preservative and a preservation method. The Chinese herbal vegetable and fruit preservative composed of natural Chinese herbal medicines such as ginger, stemona, saxifrage, berberine, cinnamon, propolis, cloves, lecithin, etc. has the advantages of no chemical toxicity, no residue, no side effects, etc. compared with traditional chemical synthetic preservatives, and is easy to degrade and will not pollute the environment. The preservative is harmless to the human body and the environment, protects the health of consumers, and conforms to the green and environmentally friendly preservation concept.

[0024] 2. The present invention provides a Chinese herbal vegetable and fruit preservative and a preservation method. By utilizing the antibacterial and bactericidal effects of the effective ingredients of the Chinese herbal medicine, the microbial activity on the surface of fruits and vegetables can be inhibited, the activity of enzymes in fruits and vegetables can be reduced, and the impact of microbial activity on fruits and vegetables can be weakened, thereby forming a film with appropriate thickness and proper air permeability on the surface of fruits and vegetables, effectively inhibiting the respiration of fruits and vegetables and the release of ethylene gas, preventing the water loss inside fruits and vegetables from being too fast, reducing the degree of water evaporation, regulating the respiration intensity of fruits and vegetables, preventing the nutrients in fruits and vegetables from being consumed too quickly, thereby extending the shelf life of fruits and vegetables and maintaining the freshness and nutritional value of fruits and vegetables.

[0025] 3. The present invention provides a Chinese herbal preservative for fruits and vegetables and a preservation method. The Chinese herbal preservative is used to preserve fruits and vegetables by adopting a immersion method, a spraying method, or a coating method. A suitable preservation method can be selected according to the processing requirements of the fruits and vegetables to preserve the fruits and vegetables. The operation is simple, thereby effectively protecting the fruits and vegetables from the external environment, significantly extending the shelf life of the fruits and vegetables, and ensuring the color, taste and nutritional value of the fruits and vegetables, thereby ensuring the quality of the fruits and vegetables.

[0026] 4. The present invention provides a Chinese herbal preservative for vegetables and fruits and a preservation method. The Chinese herbal preservative is prepared by crushing, extracting, filtering and concentrating, and blending processes, which effectively ensures the purity of the preservative. The preservative is prepared using spherical heat-resistant and pressure-resistant containers, plate-and-frame filters, microporous membrane filters and other equipment, and the preparation process is simple. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is a process flow chart of the preparation of a Chinese herbal vegetable and fruit preservative of the present invention;

[0028] Figure 2 The present invention is a process flow chart of the preparation of the Chinese herbal medicine extract;

[0029] Figure 3 The present invention is a process flow chart of a method for preserving fruits and vegetables using a Chinese herbal preservative. DETAILED DESCRIPTION

[0030] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0031] In a first aspect, the present invention provides a Chinese herbal vegetable and fruit preservative, which comprises: a Chinese herbal extract, gelatinized starch and lecithin, wherein the Chinese herbal extract comprises ginger, stemona, saxifrage, berberine, cinnamon, propolis and cloves.

[0032] Galangal has the effects of promoting qi, activating blood circulation and relieving pain. In Chinese herbal vegetable and fruit preservatives, it can effectively inhibit the respiration of vegetables and fruits, reduce the release of ethylene gas, and extend the shelf life of vegetables and fruits.

[0033] Stemona is mainly used as an insecticide in Chinese herbal vegetable and fruit preservatives, which can effectively prevent and control diseases and insect pests during the storage of vegetables and fruits;

[0034] Saxifraga has the effect of clearing away heat and detoxifying. In Chinese herbal preservatives, it can inhibit the growth of microorganisms on the surface of fruits and vegetables and reduce decay.

[0035] Berberine is an antibacterial alkaloid extracted from Chinese medicinal herbs such as Coptis chinensis and Phellodendron chinense. It is used as a preservative in Chinese herbal medicine preservatives. It has an inhibitory effect on a variety of bacteria and can protect fruits and vegetables from bacterial invasion.

[0036] Cinnamon has significant antibacterial and antiseptic effects in Chinese herbal fruit and vegetable preservatives, significantly extending the shelf life of fruits and vegetables, delaying aging, and maintaining a good appearance;

[0037] Propolis plays the main role of antibacterial, antiseptic and film-forming preservation in Chinese herbal vegetable and fruit preservatives. It can not only extend the shelf life of vegetables and fruits, but also better maintain the quality requirements of vegetables and fruits such as gloss, color and taste. At the same time, the film it forms can reduce the release of ethylene gas and the loss of aroma volatiles, so that vegetables and fruits maintain a good appearance and flavor during the preservation process. Propolis is non-toxic and harmless, and will not cause harm to human health or pollute the environment.

[0038] Cloves have antioxidant effects and can help extend the shelf life of fruits and vegetables in Chinese herbal vegetable and fruit preservatives, reducing the deterioration of fruit and vegetable quality caused by oxidation;

[0039] Lecithin, as a film-forming agent in Chinese herbal preservatives, can enhance the adhesion of the preservatives on the surface of fruits and vegetables and improve the preservation effect.

[0040] Compared with traditional chemical synthetic preservatives, the herbal vegetable and fruit preservative composed of natural Chinese herbs such as galangal, stemona, saxifrage, berberine, cinnamon, propolis, cloves, lecithin, etc. has the advantages of no chemical toxicity, no residue, no side effects, etc., and is easy to degrade and will not pollute the environment. The preservative is harmless to the human body and the environment, protects the health of consumers, and conforms to the green and environmentally friendly preservation concept.

[0041] like Figure 1 As shown, the preparation process of the Chinese herbal vegetable and fruit preservative is as follows:

[0042] S1: Preparation of Chinese herbal medicine extracts;

[0043] S2: preparing gelatinized starch;

[0044] S3: Prepare preservatives.

[0045] like Figure 2 As shown, S1 includes:

[0046] S11: pulverization: putting the Chinese herbal medicines: ginger, stemona, saxifrage, cinnamon, propolis, and cloves into a double-shaft pulverizer for mixing and pulverizing into fine powder to improve the release efficiency of the active ingredients of the Chinese herbal medicines;

[0047] S12: Extraction treatment: add the crushed Chinese herbal medicine into a spherical temperature and pressure resistant container, add water and ethanol mixed in a ratio of 4:1 as an extract, extract at 0.05-0.23MPa and 200-350℃ for 5-15min, then reduce the pressure and temperature to normal temperature and pressure, separate the effective components of the Chinese herbal medicine, and fully extract the effective components in the Chinese herbal medicine;

[0048] S13: Filtration and concentration: After the extraction is completed, the extract is filtered using a plate and frame filter and a microporous membrane filter, and the Chinese herbal extract and berberine are put into a concentration device for concentration. After the concentration is completed, a thickener is added to the concentrate to obtain a high-concentration preservative concentrate.

[0049] By adding berberine and thickener, the stability and use effect of the preservative are improved.

[0050] S2 comprises: gelatinizing corn starch or sweet potato starch at 100-200° C. using a double-shaft grinding gelatinizer.

[0051] S3 comprises: adding Chinese herbal medicine extract, gelatinized starch and lecithin into a blender, and adding an emulsifier and a stabilizer, and starting the blender to stir and mix for 20-30 minutes to obtain a Chinese herbal medicine fruit and vegetable preservative.

[0052] Emulsifiers and stabilizers are used to improve the stability and effectiveness of preservatives, thereby ensuring the quality of the finished preservative product.

[0053] Second, as Figure 3 As shown, a method for preserving fruits and vegetables with a Chinese herbal preservative comprises the following steps:

[0054] Step 1: Process fruits and vegetables: Wash and remove impurities from the fruits and vegetables to ensure that the surface of the fruits and vegetables is clean and undamaged;

[0055] Step 2, fruit and vegetable preservation treatment: dilute the Chinese herbal preservative and water in a ratio of 1:10, soak the treated fruits and vegetables in the diluted Chinese herbal preservative for 15 minutes by soaking, or spray the diluted preservative evenly on the outer surface of fruits and vegetables by using a sprayer, or mix the diluted preservative with a film-forming agent by a coating method, and then evenly coat the outer surface of fruits and vegetables. The operation is simple, so that a film with appropriate thickness and proper air permeability can be formed on the surface of fruits and vegetables, effectively inhibiting the respiration of fruits and vegetables and the release of ethylene gas, preventing the water loss inside fruits and vegetables from being too fast, reducing the degree of water evaporation, regulating the respiration intensity of fruits and vegetables, and more effectively protecting fruits and vegetables from being damaged by the external environment, significantly extending the shelf life of fruits and vegetables, and ensuring the color, taste and nutritional value of fruits and vegetables, thereby ensuring the quality and nutritional value of fruits and vegetables;

[0056] Step 3: Drying and storage: Dry the processed fruits and vegetables, remove excess preservatives from the surface of the fruits and vegetables, use breathable, non-toxic and harmless packaging materials to package the fruits and vegetables, and store them at a low temperature of 10-15℃ in a well-ventilated and appropriately humid environment. During storage, regularly check the freshness of the fruits and vegetables, and pick out rotten or spoiled fruits and vegetables in time.

[0057] Keeping the vegetables and fruits at a low temperature of 10-15℃ can help extend the shelf life of the fruits and vegetables, maintain proper humidity, and prevent the fruits and vegetables from drying out due to water loss. Storing them under ventilated conditions can prevent the growth of microorganisms.

[0058] The soaking method is suitable for fruits and vegetables that are small and easy to soak;

[0059] The spraying method is suitable for fruits and vegetables that are large and difficult to immerse;

[0060] The coating method can more effectively protect fruits and vegetables from damage by the external environment.

[0061] In summary, the herbal fruit and vegetable preservative composed of natural Chinese herbal medicines such as ginger, stemona, saxifrage, berberine, cinnamon, propolis, cloves, lecithin, etc. has the advantages of no chemical toxicity, no residue, no side effects, etc. compared with traditional chemical synthetic preservatives, and is easy to degrade and will not pollute the environment. The preservative is harmless to the human body and the environment, protects the health of consumers, and conforms to the green and environmentally friendly preservation concept. The fruits and vegetables to be preserved are washed and impurities are removed to ensure that the surface of the fruits and vegetables is clean and undamaged. The herbal preservative and water are diluted in a ratio of 1:10, and the treated fruits and vegetables are soaked in the diluted herbal preservative for 15 minutes by soaking, or the diluted preservative is evenly sprayed on the outer surface of the fruits and vegetables by a sprayer, or the diluted preservative is mixed with a film-forming agent by a coating method, and then evenly coated on the outer surface of the fruits and vegetables. The operation is simple, thereby forming a layer of appropriate thickness and strength on the surface of the fruits and vegetables. The film with appropriate air permeability can effectively inhibit the respiration of fruits and vegetables and the release of ethylene gas, prevent the water loss inside fruits and vegetables from being too fast, reduce the degree of water evaporation, regulate the respiration intensity of fruits and vegetables, prevent the nutrients of fruits and vegetables from being consumed too quickly, and utilize the antibacterial and bactericidal effects of the effective ingredients of Chinese herbal medicine to inhibit the microbial activity on the surface of fruits and vegetables, reduce the activity of enzymes in fruits and vegetables, and weaken the impact of microbial activity on fruits and vegetables, thereby extending the shelf life of fruits and vegetables and maintaining the freshness and nutritional value of fruits and vegetables. The processed fruits and vegetables are dried, and the excess preservatives on the surface of fruits and vegetables are removed. The fruits and vegetables are packaged with air-permeable, non-toxic and harmless packaging materials, and stored at a low temperature of 10-15℃ in a well-ventilated and appropriately humid environment. During the storage process, the freshness of fruits and vegetables is checked regularly, and rotten or spoiled fruits and vegetables are picked out in time, which significantly extends the shelf life of fruits and vegetables, ensures the color, taste and nutritional value of fruits and vegetables, and thus ensures the quality of fruits and vegetables.

[0062] The above generally describes the present invention in detail, but it is obvious to a person skilled in the art that some modifications or improvements can be made to the present invention. Therefore, modifications or improvements that do not depart from the spirit of the present invention are within the scope of protection of the present invention.

Claims

1. A Chinese herbal medicine fruit and vegetable preservative, characterized in that: The Chinese herbal medicine vegetable and fruit preservative comprises: Chinese herbal medicine extract, gelatinized starch and lecithin, wherein the Chinese herbal medicine extract comprises ginger, stemona, saxifrage, berberine, cinnamon bark, propolis and clove.

2. The Chinese herbal medicine fruit and vegetable preservative according to claim 1, characterized in that: The preparation process of the Chinese herbal vegetable and fruit preservative is as follows: S1: Preparation of Chinese herbal medicine extracts; S2: preparing gelatinized starch; S3: Prepare preservatives.

3. The Chinese herbal medicine fruit and vegetable preservative according to claim 1, characterized in that: The S1 includes: S11: pulverization: Chinese herbal medicines: ginger, stemona, saxifrage, cinnamon, propolis, and cloves are put into a double-shaft pulverizer for mixing and pulverization into fine powder; S12: Extraction treatment: add the crushed Chinese herbal medicine into a spherical temperature and pressure resistant container, add water and ethanol mixed in a ratio of 4:1 as an extract, extract at 0.05-0.23MPa and 200-350°C for 5-15min, then reduce the pressure and temperature to room temperature and pressure to separate the effective components of the Chinese herbal medicine; S13: Filtration and concentration: After the extraction is completed, the extract is filtered using a plate and frame filter and a microporous membrane filter to obtain a clear Chinese herbal extract. The Chinese herbal extract and berberine are put into a concentration device for concentration. After the concentration is completed, a thickener is added to the concentrate to obtain a high-concentration preservative concentrate.

4. The Chinese herbal medicine fruit and vegetable preservative according to claim 1, characterized in that: The step S3 comprises: gelatinizing corn starch or sweet potato starch at 100-200° C. using a double-shaft grinding gelatinizer.

5. The Chinese herbal medicine fruit and vegetable preservative according to claim 1, characterized in that: The step S3 comprises: adding Chinese herbal medicine extract, gelatinized starch and lecithin into a blender, and adding an emulsifier and a stabilizer, and starting the blender to blend for 20-30 minutes to obtain a Chinese herbal medicine fruit and vegetable preservative.

6. A method for preserving fruits and vegetables using a Chinese herbal preservative, based on the Chinese herbal preservative for fruits and vegetables according to any one of claims 1 to 5, characterized in that: The preservation method comprises the following steps: Step 1: Processing fruits and vegetables: Wash and remove impurities from the fruits and vegetables to be preserved; Step 2: Fruit and vegetable preservation treatment: dilute the Chinese herbal preservative and water in a ratio of 1:10, soak the treated fruits and vegetables in the diluted Chinese herbal preservative for 15 minutes by soaking, or spray the diluted preservative evenly on the outer surface of the fruits and vegetables by using a sprayer, or mix the diluted preservative with a film-forming agent by a coating method, and then evenly apply it on the outer surface of the fruits and vegetables; Step 3: Drying and storage: Dry the processed fruits and vegetables, remove excess preservatives from the surface of the fruits and vegetables, use breathable, non-toxic and harmless packaging materials to package the fruits and vegetables, and store them at a low temperature of 10-15℃ in a well-ventilated and appropriately humid environment. During storage, regularly check the freshness of the fruits and vegetables, and pick out rotten or spoiled fruits and vegetables in time.

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