Fresh-keeping agent for bee sugar plums and preparation method of fresh-keeping agent

Abstract

The invention provides a bee sugar plum preservative and a preparation method thereof, and belongs to the technical field of food preservation, the bee sugar plum preservative comprises 8-15 parts by weight of a sodium bicarbonate aqueous solution, 1-5 parts by weight of a composite peach gum solution, and 10-20 parts by weight of a composite extract; the preservative is free of toxic and harmful substances, all the components reach the food grade, and the sales shelf life of the bee sugar plums is remarkably prolonged on the premise that the nutritional component structures of the bee sugar plums are not damaged.

Description

Technical Field

[0001] The invention belongs to the technical field of food preservation, and in particular relates to a honey plum preservative and a preparation method thereof. Background Art

[0002] Honey plum, also known as Zhenning honey plum, is a specialty of Zhenning County, Guizhou Province, and has a national agricultural product geographical indication. This plum has a large fruit, an oblate shape, pale yellow flesh, a small core, a high edible rate, a sweet taste, dense and crisp flesh, and an aroma. Zhenning honey plum is mainly grown in Liuma Town, Zhenning Autonomous County, where the climatic conditions are suitable for plum growth and is known as a "natural greenhouse". The planting area of ​​honey plums continues to expand. In 2023, the production area of ​​honey plums in Zhenning County will be 157,300 mu, with an estimated output of 66,000 tons. The planting of honey plums not only drives local economic development. However, fresh honey plums have a high water content and are respiratory climacteric fruits. When the fruit matures, the weather is hot and the fruit is easy to soften and rot. Temperature, moisture, humidity, and environmental gas composition are all major factors affecting the post-harvest corruption and deterioration of honey plums. How to preserve the nutritional value of honey plums while extending the shelf life of honey plums is currently the primary technical problem to be solved in the honey plum industry.

[0003] At present, chemical preservation is one of the most widely used preservation methods in the field of honey plum preservation. However, due to the continuous expansion of market share, the current use of chemical preservatives mostly adopts some auxiliary agents, which may have residues and abuse. In addition, those skilled in the art know that there are many factors that affect the shelf life of honey plums. The preservatives currently used in the market are just general additions of agents. Although they can effectively achieve the preservation effect on the surface, they may destroy the nutritional structure of honey plums through the addition of agents. Therefore, it is urgently needed in the current honey plum industry to choose a honey plum preservation method and preservation product that is safe, additive-free, and does not destroy the nutritional structure of honey plums. Summary of the invention

[0004] The purpose of the present invention is to provide a safe preservative without additives and without destroying the nutritional structure of honey plums, which can significantly extend the sales shelf life of honey plums without destroying the nutritional structure.

[0005] In order to solve the technical problem of the present invention, the present invention provides the following technical solutions.

[0006] The present invention provides a honey plum preservative, comprising 8-15 parts by weight of a sodium bicarbonate aqueous solution, 1-5 parts by weight of a composite peach gum liquid, and 10-20 parts of a composite extract;

[0007] Furthermore, the sodium bicarbonate aqueous solution has a mass concentration of 0.3%.

[0008] Furthermore, the composite peach gum liquid comprises the following raw materials in parts by mass: 2-10 parts of modified peach gum, 2-8 parts of aloe vera, and some water.

[0009] Further, the preparation method of the composite peach gum liquid comprises the following steps:

[0010] 1) preparing modified peach gum: washing and crushing the harvested peach gum, adding water, heating, stirring and boiling into liquid, adding 0.1%-1.8% sodium chloride at a concentration of 1-3% of the weight of the peach gum, filtering and taking the liquid to obtain modified peach gum;

[0011] 2) preparing composite peach gum liquid: squeeze aloe vera into juice, add water to dilute 100 times to obtain a dilution, and then mix it with the modified peach gum obtained in step 1) according to a certain proportion, stir well and filter to obtain composite peach gum liquid.

[0012] Furthermore, the composite extract is prepared by crushing Zanthoxylum bungeanum leaves and Zanthoxylum bungeanum seeds, boiling them with water, filtering the filtrate, distilling the filtrate, and obtaining the composite extract by taking the distillate.

[0013] Further, the composite peach gum liquid and the composite extract are mixed and stirred, 1-3% of tea polyphenols by mass of the mixture is added, heated and stirred in a water bath, and then half of the mass of the sodium bicarbonate aqueous solution is added, stirred for 30-40 minutes, cooled to room temperature, and the other half of the sodium bicarbonate aqueous solution is added, shaken and filtered, and the filtrate is taken to obtain the preservative, which can be bottled.

[0014] The application of the preservative in preserving honey plums.

[0015] Furthermore, the preservative may be used by spraying or soaking according to different storage scenarios of the honey plums.

[0016] Furthermore, the spraying method is to spray the preservative directly on the honey plums and then cover them with plastic wrap.

[0017] Furthermore, the soaking method is to soak the whole honey plum in a preservative for no longer than 4 seconds.

[0018] Beneficial effects of the present invention:

[0019] The preservative provided by the present invention introduces a composite peach gum liquid made of peach gum and aloe vera. After being diluted, the mucus components in the peach gum and aloe vera can cleverly form a layer of "isolation film" on the surface of the honey plum. Due to the existence of this film, the contact between oxygen and the honey plum is fully isolated, the respiration of the honey plum is suppressed to the maximum extent, and browning is prevented. At the same time, the nutrients such as glucose contained in the peach gum and aloe vera can isolate oxygen and provide a nutrient base for the respiration of the honey plum, thereby ensuring a certain respiration of the honey plum without causing death, and preventing the honey plum from being contaminated by other poisonous bacteria.

[0020] On the other hand, a mixed extract of prickly ash seeds and prickly ash leaves is added to the preservative, and the extract has extremely strong bactericidal and antibacterial components, which can effectively kill bacteria on the surface of honey plums, and also prevent the honey plums from being affected by pathogens in the air and the storage environment during the storage process; the sodium bicarbonate aqueous solution is used as a carrier, which is weakly alkaline and can effectively inhibit the reproduction of microorganisms in the honey plums during storage, and prevent them from becoming moldy and rotten;

[0021] The preservative of the invention has no toxic or harmful substances added, and all ingredients are of food grade. Under the premise of not destroying the nutritional component structure of honey plum, the sales shelf life of honey plum can be significantly prolonged. DETAILED DESCRIPTION

[0022] In order to further illustrate the present invention, the honey plum preservative and the preservative method provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0023] Example 1

[0024] A honey plum preservative, comprising 8kg of a sodium bicarbonate aqueous solution with a mass concentration of 0.3%, 1kg of a composite peach gum liquid, and 10kg of a composite extract;

[0025] The composite peach gum liquid comprises the following raw materials in parts by mass: 2 kg of modified peach gum, 2 kg of aloe vera, and some water.

[0026] The preparation method of the composite peach gum liquid comprises the following steps:

[0027] 1) preparing modified peach gum: washing and crushing the harvested peach gum, adding water, heating, stirring and boiling into a liquid, adding 0.1% sodium chloride with a concentration of 1% of the weight of the peach gum, filtering and taking the liquid to obtain the modified peach gum;

[0028] 2) preparing composite peach gum liquid: squeeze aloe vera into juice, add water to dilute 100 times to obtain a dilution, and then mix it with the modified peach gum obtained in step 1) according to a certain proportion, stir well and filter to obtain composite peach gum liquid.

[0029] The composite extract is prepared by crushing Zanthoxylum bungeanum leaves and Zanthoxylum bungeanum seeds, boiling them with water, filtering out the filtrate, distilling, and obtaining the distillate to obtain the composite extract.

[0030] Mix the compound peach gum liquid and the compound extract, add 1% tea polyphenols of the mixture by mass, heat and stir in a water bath, then add half of the mass of the sodium bicarbonate aqueous solution, stir for 30 minutes, cool to room temperature, add the other half of the sodium bicarbonate aqueous solution, shake well and filter, take the filtrate to obtain the preservative, and bottle it.

[0031] After picking the fruits, spray the preservative directly on the honey plums and cover them with plastic wrap.

[0032] Example 2

[0033] A honey plum preservative, comprising 15 kg of a sodium bicarbonate aqueous solution with a mass concentration of 0.3%, 5 kg of a composite peach gum liquid, and 20 kg of a composite extract;

[0034] The composite peach gum liquid comprises the following raw materials in parts by mass: 10 kg of modified peach gum, 8 kg of aloe vera, and some water.

[0035] The preparation method of the composite peach gum liquid comprises the following steps:

[0036] 1) preparing modified peach gum: washing and crushing the harvested peach gum, adding water, heating, stirring and boiling into a liquid, adding 1.2% sodium chloride with a concentration of 3% of the weight of the peach gum, filtering and taking the liquid to obtain the modified peach gum;

[0037] 2) preparing composite peach gum liquid: squeeze aloe vera into juice, add water to dilute 100 times to obtain a dilution, and then mix it with the modified peach gum obtained in step 1) according to a certain proportion, stir well and filter to obtain composite peach gum liquid.

[0038] The composite extract is prepared by crushing Zanthoxylum bungeanum leaves and Zanthoxylum bungeanum seeds, boiling them with water, filtering out the filtrate, distilling, and obtaining the distillate to obtain the composite extract.

[0039] Mix the compound peach gum liquid and the compound extract, add 3% tea polyphenols of the mixture by weight, heat and stir in a water bath, then add half of the sodium bicarbonate aqueous solution by weight, stir for 40 minutes, cool to room temperature, add the other half of the sodium bicarbonate aqueous solution, shake well and filter, take the filtrate to obtain the preservative, and bottle it.

[0040] After picking the fruit, soak the whole honey plum in a preservative for no longer than 4 seconds.

[0041] Example 3

[0042] A honey plum preservative, comprising 10 kg of a sodium bicarbonate aqueous solution with a mass concentration of 0.3%, 3 kg of a composite peach gum liquid, and 15 kg of a composite extract;

[0043] Furthermore, the composite peach gum liquid comprises the following raw materials in parts by mass: 5 kg of modified peach gum, 5 kg of aloe vera, and some water.

[0044] Further, the preparation method of the composite peach gum liquid comprises the following steps:

[0045] 1) preparing modified peach gum: washing and crushing the harvested peach gum, adding water, heating, stirring and boiling into a liquid, adding 2% of the weight of the peach gum and 1.8% of sodium chloride, filtering and taking the liquid to obtain the modified peach gum;

[0046] 2) preparing composite peach gum liquid: squeeze aloe vera into juice, add water to dilute 100 times to obtain a dilution, and then mix it with the modified peach gum obtained in step 1) according to a certain proportion, stir well and filter to obtain composite peach gum liquid.

[0047] Furthermore, the composite extract is prepared by crushing Zanthoxylum bungeanum leaves and Zanthoxylum bungeanum seeds, boiling them with water, filtering the filtrate, distilling the filtrate, and obtaining the composite extract by taking the distillate.

[0048] Further, the composite peach gum liquid and the composite extract are mixed and stirred, 2% tea polyphenols by mass of the mixture are added, heated in a water bath and stirred, and then half of the mass of the sodium bicarbonate aqueous solution is added, stirred for 35 minutes, cooled to room temperature, and the other half of the sodium bicarbonate aqueous solution is added, shaken and filtered, and the filtrate is taken to obtain the preservative, which can be bottled.

[0049] After picking the fruits, spray the preservative directly on the honey plums and cover them with plastic wrap.

[0050] Comparative Example 1

[0051] Specifically refer to Example 1, except that no composite extract is added in Comparative Example 1.

[0052] Comparative Example 2

[0053] Specific reference is made to Example 1, except that, in Comparative Example 2, no composite peach gum liquid is added.

[0054] Control group

[0055] The control group was not treated. After the fruits were picked, they were placed in a cool place at room temperature.

[0056] Experiment 1. The storage time of honey plums in each treatment group was recorded. The honey plums were placed on shelves at 25°C for 20 days after harvesting, and the changes in the sensory quality of the honey plums were observed.

[0057] The sensory evaluation was conducted by a panel of five judges. They evaluated the sensory indicators of the honey plum, such as the rot rate, chromaticity angle, fruit hardness, and whether it was browned. The results were averaged. The specific evaluation criteria are shown in Table 1.

[0058] Table 1 (20 days of storage at 25℃ after harvest)

[0059]

[0060] Experiment 2 Browning experiment

[0061] 2.1 Materials and Instruments

[0062] 2.1.1 Materials: Honey plums (picked in Zhenning County, Guizhou Province), of basically the same size and maturity, free from pests and diseases and mechanical damage, stored in the refrigerator for future use;

[0063] 2.1.2 Reagents

[0064] 0.3% sodium bicarbonate aqueous solution, sodium chloride, unmodified peach gum liquid, Zanthoxylum bungeanum compound extract, distilled water 2.1.3 Main instruments and equipment

[0065] QYLHW-6 Qiaoyue constant temperature water bath heating instrument (produced by Shanghai Qiaoyue Electronic Technology Co., Ltd.) SYZ-A / B / C quartz sub-boiling high-purity water distiller (produced by Qingdao Mingbo Environmental Protection Technology Co., Ltd.) CP214 electronic balance (produced by Ohaus Instruments (Shanghai) Co., Ltd.)

[0066] LY-CL06 six-unit filtration device (produced by Qingdao Luyang Environmental Protection Technology Co., Ltd.)

[0067] DSC-500B UV-Vis spectrophotometer (manufactured by Shanghai Aifeisi Precision Instrument Co., Ltd.)

[0068] 2.2 Test methods

[0069] 2.2.1 Preparation of reagents

[0070] (1) 500 ml 0.3% sodium bicarbonate aqueous solution

[0071] Weigh 0.3 g of sodium bicarbonate, dissolve 0.3 g of sodium bicarbonate tablets in 500 ml of warm water, and stir evenly; (2) Unmodified peach gum liquid

[0072] Wash the picked peach gum, crush it, add water, heat, stir and boil it into liquid.

[0073] (3) Modified peach gum

[0074] Wash and crush the harvested peach gum, add water, heat, stir and boil into liquid, add 1% sodium chloride based on the weight of the peach gum, filter and take the liquid to obtain modified peach gum;

[0075] (4) Compound peach gum liquid

[0076] After squeezing aloe vera into juice, adding water to dilute 100 times to obtain a diluent, and then mixing it with modified peach gum in a ratio of 1:1, stirring well and filtering to obtain a composite peach gum liquid;

[0077] (5) Zanthoxylum bungeanum leaf extract

[0078] Boil the Zanthoxylum bungeanum leaves with water, filter the filtrate, distill it, and obtain the Zanthoxylum bungeanum leaf extract.

[0079] (6) Zanthoxylum bungeanum seed extract

[0080] Crush the pepper seeds, add water and boil, filter the filtrate, distill, and obtain the pepper seed extract.

[0081] (7) Compound extracts

[0082] The Zanthoxylum bungeanum leaves and seeds are crushed, boiled with water, filtered to obtain the filtrate, distilled, and the distillate is taken to obtain a composite extract.

[0083] 2.2.2 Calculation of residual enzyme activity

[0084] The calculation of enzyme activity in honey plum after treatment is expressed by residual enzyme activity. The definition of residual enzyme activity after treatment is: residual enzyme activity = sample activity after treatment / sample activity before treatment. The sample activity is mainly reflected in the measured absorbance value. The sample activity after treatment is the absorbance value measured after soaking in different reagents. The blank sample refers to the absorbance value measured after 20 minutes of honey plum without any treatment.

[0085] Blank test: The average absorbance value of the untreated honey plum after 20 minutes. 2.2.3 Effect of sodium chloride solution on enzymatic browning of honey plum

[0086] Prepare 0.1%, 0.3%, 0.8%, 1.2%, and 1.8% NaCl solutions respectively, then wash, peel, slice, and soak the honey plums in the five NaCl solutions of different concentrations for 20 minutes; after the time is up, put the honey plums soaked in NaCl of different concentrations into an electronic analytical balance to weigh their weights, then add phosphate buffer corresponding to the mass of the honey plums (1g of honey plum sample is added to 10mL of phosphate buffer) to grind, and filter the grinding liquid. Take the filtrate and centrifuge it in a 2000r / min centrifuge for 5 minutes, take the supernatant to measure the absorbance value, and calculate the residual enzyme activity.

[0087] Table 2:

[0088]

[0089]

[0090] Results: The effect of sodium chloride concentration on the enzymatic browning of honey plum juice. Sodium chloride has a relatively good inhibitory effect on polyphenol oxidase in honey plum. In the five concentrations of 0.1%, 0.3%, 0.8%, 1.2%, and 1.8%, the activity of polyphenol oxidase in honey plum was different after being treated with sodium chloride at different concentrations. It can be seen from Table 2 that when the sodium chloride concentration exceeds 1.8%, the relative activity of the enzyme will also increase. When the sodium chloride concentration is 1.2%, the residual enzyme activity is the smallest, indicating that 1.2% NaCl can have a good inhibitory effect on the activity of polyphenol oxidase in honey plum.

[0091] 2.2.4 Effect of unmodified peach gum on enzymatic browning of honey plum

[0092] After washing, peeling and slicing the honey plum, soak it in the unmodified peach gum solution for 20 minutes; after the time is up, put the honey plum into an electronic analytical balance to weigh its weight, then add a phosphate buffer corresponding to the mass of the honey plum (1g of honey plum sample is added with 10mL of phosphate buffer) to grind it, and filter the grinding liquid. Take the filtrate and centrifuge it in a 2000r / min centrifuge for 5 minutes, take the supernatant to measure the absorbance value, and calculate the residual enzyme activity.

[0093] 2.2.5 Effect of modified peach gum on enzymatic browning of honey plum

[0094] After washing, peeling and slicing the honey plum, soak it in the modified peach gum solution for 20 minutes; after the time is up, put the honey plum into an electronic analytical balance to weigh its weight, then add a phosphate buffer corresponding to the mass of the honey plum (1g of honey plum sample is added with 10mL of phosphate buffer) to grind it, and filter the grinding liquid. Take the filtrate and centrifuge it in a 2000r / min centrifuge for 5 minutes, take the supernatant to measure the absorbance value, and calculate the residual enzyme activity.

[0095] Table 3

[0096] Reagents Polyphenol oxidase activity (U) Unmodified peach gum liquid 0.2718 Modified peach gum liquid 0.2331 Blank group 0.3129

[0097] Results: The effect of peach gum on the enzymatic browning of honey plum juice. Peach gum can form a protective film on the surface of honey plum. Both modified peach gum and unmodified peach gum have this function, which can well isolate oxygen in the air, maximally inhibit the respiration of honey plum and prevent browning. At the same time, both can also provide basic nutrients such as glucose. While isolating oxygen, it also provides a nutritional base for the respiration of honey plum, ensuring a certain respiration of honey plum without death. However, because of the addition of sodium chloride, the modified peach gum can better inhibit browning on the basis of having the above functions, because sodium chloride has a certain inhibitory and destructive effect on enzyme activity, and can also dissolve oxygen, and has a certain color protection effect. Therefore, the modified peach gum of the present invention is adopted to achieve three effects, maximize the anti-browning, and improve the sales shelf life.

[0098] Experiment 3: Antibacterial experiment

[0099] 3.1 Materials and instruments

[0100] 3.1.1 Materials: Honey plums (picked in Zhenning County, Guizhou Province), of basically the same size and maturity, free from pests and diseases and mechanical damage, stored in the refrigerator for future use;

[0101] 3.1.2 Reagents

[0102] Zanthoxylum bungeanum seed extract, Zanthoxylum bungeanum leaf extract, compound extract, distilled water

[0103] 2.1.3 Main instruments and equipment

[0104] QYLHW-6 Qiaoyue constant temperature water bath heating instrument (produced by Shanghai Qiaoyue Electronic Technology Co., Ltd.) SYZ-A / B / C quartz sub-boiling high-purity water distiller (produced by Qingdao Mingbo Environmental Protection Technology Co., Ltd.) CP214 electronic balance (produced by Ohaus Instruments (Shanghai) Co., Ltd.)

[0105] 3.2 Test methods

[0106] 3.2.1 Preparation of reagents

[0107] (1) Zanthoxylum bungeanum leaf extract

[0108] Boil the Zanthoxylum bungeanum leaves with water, filter the filtrate, distill it, and obtain the Zanthoxylum bungeanum leaf extract.

[0109] (2) Zanthoxylum bungeanum seed extract

[0110] Crush the pepper seeds, add water and boil, filter the filtrate, distill, and obtain the pepper seed extract.

[0111] (3) Compound extracts

[0112] The Zanthoxylum bungeanum leaves and seeds are crushed, boiled with water, filtered to obtain the filtrate, distilled, and the distillate is taken to obtain a composite extract.

[0113] 3.3 Experimental methods

[0114] 3.3.1 Effect of Zanthoxylum bungeanum leaf extract on antibacterial test of honey plum

[0115] After washing the honey plums, soak them in the above-mentioned Zanthoxylum leaf extract for 20 minutes, take them out and place them at room temperature for 20 days to observe the changes in the sensory quality of the honey plums.

[0116] 3.3.2 Effect of Zanthoxylum bungeanum seed extract on antibacterial test of honey plum

[0117] After washing the honey plums, soak them in the above-mentioned Zanthoxylum leaf extract for 20 minutes, take them out and place them at room temperature for 20 days to observe the changes in the sensory quality of the honey plums.

[0118] 3.3.3 Effect of compound extracts on antibacterial test of honey plum

[0119] After washing the honey plums, soak them in the above-mentioned Zanthoxylum leaf extract for 20 minutes, take them out and place them at room temperature for 20 days to observe the changes in the sensory quality of the honey plums.

[0120] In the control group, the picked honey plums were washed and kept at room temperature for 20 days to observe the changes in the sensory quality of the honey plums.

[0121] The sensory evaluation of the above experiment was conducted by a team of 5 judges. They evaluated the sensory indicators of honey plum such as rot rate, chromaticity angle, fruit hardness, and whether it was browned. The results were averaged. The specific evaluation criteria are shown in Table 4.

[0122] Table 4

[0123]

[0124] Results: Zanthoxylum bungeanum seeds are rich in oil. The distillate after distillation extraction can form a protective film on the surface of honey plum, which can well isolate the oxygen in the air and inhibit the respiration of honey plum to the maximum extent. It can further cooperate with the protective effect of modified peach gum to minimize the contact between the fruit and the air and prevent browning. On the other hand, Zanthoxylum bungeanum leaves have good bactericidal and antibacterial effects, and also avoid the influence of pathogens in the air and the storage environment during the storage process. The combination of the two can not only realize the protective effect of the protective film, reduce contact and prevent browning, but also inhibit bacteria and kill bacteria, reduce the influence of bacteria in the environment during subsequent storage, and maximize the sales shelf life.

[0125] Experiment 4: Nutritional analysis experiment

[0126] The original intention of the present invention is to prevent browning to the maximum extent without destroying the nutritional components of honey plums and extend the shelf life. Therefore, the following experiments were conducted:

[0127] 4.1 Materials and instruments

[0128] 3.1.1 Materials: Honey plums (picked in Zhenning County, Guizhou Province), of basically the same size and maturity, free from pests and diseases and mechanical damage, stored in the refrigerator for future use;

[0129] 4.1.2 Reagents

[0130] The preservative of Example 1, the preservative of Example 2, the preservative of Example 3, the preservative of Comparative Example 1, the preservative of Comparative Example 2, and distilled water

[0131] 2.1.3 Main instruments and equipment

[0132] QYLHW-6 Qiaoyue Constant Temperature Water Bath Heating Instrument (manufactured by Shanghai Qiaoyue Electronic Technology Co., Ltd.) CP214 Electronic Balance (manufactured by Ohaus Instruments (Shanghai) Co., Ltd.)

[0133] DSC-500B UV-Vis spectrophotometer (produced by Shanghai Aifeisi Precision Instrument Co., Ltd.) PAL-1 mini digital refractometer (produced by Japan Atuo Co., Ltd.)

[0134] MO-Z15622 Vitamin C (Vc) ELISA kit (produced by Shanghai Enzyme Australia Biotechnology Co., Ltd.) CB10141-Pt total chlorophyll ELISA kit (produced by Shanghai Ke Ai Bo Biological Co., Ltd.)

[0135] 3.2 Test methods

[0136] Experimental Group 1: The preservative was prepared according to the method of Example 1, and the whole honey plum was immersed in the preservative; Experimental Group 2: The preservative was prepared according to the method of Example 2, and the whole honey plum was immersed in the preservative; Experimental Group 3: The preservative was prepared according to the method of Example 3, and the whole honey plum was immersed in the preservative; Experimental Group 4: The preservative was prepared according to the method of Comparative Example 1, and the whole honey plum was immersed in the preservative; Experimental Group 5: The preservative was prepared according to the method of Comparative Example 2, and the whole honey plum was immersed in the preservative; Original value: This data is obtained by measuring the nutritional components of the same batch of honey plums after they were picked. The same batch of honey plums treated by the above groups were stored at room temperature. After 25 days, the slices were tested, and the nutritional components were measured and compared with the original values, as shown in Table 5;

[0137] Table 5

[0138] Experimental Group Soluble solids content Titratable acid Vc Chlorophyll Experimental Group 1 13.59％ 0.59％ 4.01mg / 100g 0.18mg / g Experimental Group 2 13.22％ 0.57％ 3.94mg / 100g 0.17mg / g Experimental Group 3 13.17％ 0.56％ 3.82mg / 100g 0.16mg / g Experimental Group 4 12.55％ 0.53％ 3.35mg / 100g 0.09mg / g Experimental Group 5 12.42％ 0.54％ 3.29mg / 100g 0.09mg / g Original value 13.64％ 0.61％ 4.03mg / 100g 0.19mg / g

[0139] Results: The preservative prepared by the present invention cleverly forms a layer of "isolation film" on the surface of the honey plum. At the same time, the nutrients such as glucose contained in peach gum and aloe vera can isolate oxygen and provide a nutrient base for the respiration of the honey plum, thereby ensuring a certain respiration of the honey plum. As can be clearly seen from Table 5 above, the preservative prepared by the present application can lock the nutrition of the honey plum to the greatest extent, minimize the loss of nutrition, and ensure the nutritional components while increasing the sales shelf life.

[0140] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A honey plum preservative, characterized in that: The invention comprises 8-15 parts by weight of a sodium bicarbonate aqueous solution, 1-5 parts by weight of a composite peach gum liquid and 10-20 parts of a composite extract.

2. The preservative according to claim 1, characterized in that The sodium bicarbonate aqueous solution has a mass concentration of 0.3%.

3. The preservative according to claim 1, characterized in that The composite peach gum liquid comprises the following raw materials in parts by mass: 2-10 parts of modified peach gum, 2-8 parts of aloe vera, and some water.

4. The preservative according to claim 2, characterized in that The preparation method of the composite peach gum liquid comprises the following steps: 1) preparing modified peach gum: washing and crushing the harvested peach gum, adding water, heating, stirring and boiling into a liquid, adding 0.1%-1.8% sodium chloride of 1%-3% of the weight of the peach gum, filtering and taking the liquid to obtain the modified peach gum; 2) preparing a composite peach gum liquid: squeezing aloe vera into juice, diluting the juice by 100 times with water to obtain a diluent, and then mixing the diluent with the modified peach gum obtained in step 1) according to parts by mass, stirring well, and filtering to obtain a composite peach gum liquid.

5. The preservative according to claim 1, characterized in that The composite extract is prepared by crushing Zanthoxylum bungeanum leaves and Zanthoxylum bungeanum seeds, boiling them with water, filtering out the filtrate, distilling, and obtaining the distillate to obtain the composite extract.

6. A method for preparing a honey plum preservative, characterized in that: Mix the compound peach gum liquid and the compound extract, add 1-3% of tea polyphenols by weight of the mixture, heat and stir in a water bath, then add half of the weight of the sodium bicarbonate aqueous solution, stir for 30-40 minutes, cool to room temperature, add the other half of the sodium bicarbonate aqueous solution, shake well and filter, take the filtrate to obtain the preservative, and bottle it.

7. Use of the preservative according to any one of claims 1 to 6 in preserving honey plums.

8. The preservative according to any one of claims 1 to 7, characterized in that: The preservative may be used by spraying or soaking according to different storage scenarios of the honey plums.

9. The preservative according to claim 8, characterized in that The spraying method is to spray the preservative directly on the honey plum and then cover it with a plastic wrap.

10. The preservative according to claim 9, characterized in that: The soaking method is to soak the whole honey plum in the preservative for no longer than 4 seconds.

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