Green fresh-keeping method of fresh cistanche
By combining ultra-high pressure enzyme inactivation with yeast fermentation products and hydrogel membrane treatment, the problems of oxidation and microbial contamination of fresh Cistanche deserticola during storage were solved, achieving a 4-month shelf life and stability of bioactive ingredients, making it suitable for application in arid areas.
Patent Information
- Application Number
- CN202510801956.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-16
- Publication Date
- 2025-09-19
AI Technical Summary
Fresh Cistanche deserticola is prone to oxidation browning and microbial contamination during storage, resulting in loss of nutrients and making it difficult to effectively use it as a healthy food ingredient.
Ultra-high pressure enzyme sterilization combined with yeast fermentation product extract and edible hydrogel film is used for preservation treatment, including raw material cleaning, low-temperature precooling, ultra-high pressure enzyme sterilization and biological preservative spraying to form an antiseptic film for storage.
The 4-month shelf life of Cistanche deserticola is achieved, the bioactive ingredients are kept stable, the shortcomings of traditional high-temperature treatment are avoided, it is suitable for saving water resources in arid areas, and the operation is simple and low-cost.
Abstract
Description
Technical Field
[0001] The invention adopts ultrahigh pressure technology combined with hydrogel biological preservation technology to invent a green preservation method for fresh Cistanche deserticola, and relates to the fields of agricultural product preservation and storage and food processing. Background Art
[0002] Cistanche deserticola is a plant of the genus Cistanche, family Orobanchaceae, in the order Lamiaceae. Cistanche deserticola YCMa and Cistanche tubulosa Cistanche tubulosa (Schenk) and Wight classify both as authentic medicinal materials, believing them to tonify kidney yang, improve essence and blood, and moisten the intestines and promote bowel movements. In the medicinal material market, Cistanche deserticola is commonly referred to as "soft da yun" and Cistanche tubulosa as "hard da yun." In January 2020, the National Health Commission and the State Administration for Market Regulation issued the "Notice on Piloting the Management of Nine Substances, Including Codonopsis, as Traditional Food and Medicinal Materials." The notice explicitly proposed desert Cistanche deserticola as a pilot variety for the production and operation of substances that are both Chinese medicinal materials and food. In November 2023, the National Health Commission and the State Administration for Market Regulation officially issued a document confirming that Cistanche deserticola is a substance with medicinal and edible properties. Since then, Cistanche deserticola can legally be used as a raw material in food production.
[0003] Cistanche deserticola contains a rich supply of bioactive ingredients, which have pharmacological effects such as regulating immunity, relieving physical fatigue, protecting the liver, and promoting bowel movements. Approximately 770 metabolites have been identified from the processing of Cistanche deserticola, classified into 15 categories of bioactive ingredients, including phenylethanoid glycosides, terpenes, amino acids, flavonoids, and alkaloids. The bioactive components of four species of the same genus—Cistanche deserticola, Cistanche tubulosa, Cistanche halogenides, and Cistanche amygdalus—differ significantly. Over 120, over 70, over 30, and over 20 compounds have been isolated and identified from these plants, respectively. These compounds primarily include phenylethanoid glycosides, iridoids, lignans, and polysaccharides. With the advancement of isolation and purification technologies, the number of these compounds is expected to continue to increase. These compounds play a significant role in the efficacy of Cistanche deserticola.
[0004] Currently, the primary processing method and product form for Cistanche deserticola is to process it into Chinese herbal slices using traditional processing methods. However, with Cistanche deserticola's inclusion in the list of foods with medicinal and edible properties, consumer awareness of its health benefits has gradually increased, and its consumption has gradually diversified from its original focus on slices to a variety of forms, with fresh consumption being a new emerging form in recent years. Furthermore, with Cistanche deserticola's inclusion in the list, the consumption and development of health foods using it as an ingredient are poised for significant growth. However, traditional Chinese herbal slices face significant processing limitations when used as food ingredients, necessitating the development of new raw material supply options. Fresh Cistanche deserticola is more convenient to consume and process as a food ingredient than slices. Therefore, supplying it fresh not only meets consumer demand for fresh consumption but also provides a more easily processed raw material for the development of foods with medicinal and edible properties. However, the preservation and storage of fresh Cistanche deserticola is difficult. On the one hand, the various highly active reducing substances it contains can oxidize during storage, causing browning. On the other hand, due to its rich nutrition, it is easily contaminated by microorganisms during storage and molds. In addition, secondary growth occurs during storage, resulting in the depletion of nutrients and high-efficiency ingredients, reducing its utilization value. Ultra-high pressure processing technology is a new non-thermal physical food processing technology developed in recent years. It is mainly used in the fields of sterilization and preservation. It can effectively inactivate enzymes and sterilize, and has unique technical effects. Hydrogels are currently at the forefront of materials research, and edible hydrogel plastic wrap is currently the latest food preservation technology. Yeasts are widely used in both biocontrol and preservation, and have a good preservation effect on many fresh fruits. Moreover, the use of yeast and its fermentation products in food does not require safety evaluation. The present invention combines ultra-high pressure treatment technology with hydrogel and yeast preservation technology to develop a green preservation technology for fresh Cistanche deserticola, extending the shelf life of Cistanche deserticola to 4 months, and providing a new technical approach for the preservation of Cistanche deserticola and its development as a fresh food and deep-processing product. Summary of the Invention
[0005] The present invention aims to address the difficulties in developing and utilizing Cistanche deserticola raw materials, the lack of convenient and quick-to-eat products, and the inconvenience of using it as a health food ingredient. This technology can fully utilize Cistanche deserticola resources, expand its application range and product forms, increase its utilization, added value, and utilization rate, and promote the development of the Cistanche deserticola industry.
[0006] To achieve the above object, the present invention provides the following technical solutions: Using freshly harvested Cistanche deserticola as raw material, it undergoes technical steps such as raw material cleaning and pretreatment, low-temperature pre-cooling, ultra-high pressure enzyme inactivation and sterilization, biological preservative treatment and moisturizing packaging to achieve the preservation of Cistanche deserticola for 4 months.
[0007] 1. Cleaning and pretreatment of raw materials: Place the freshly harvested Cistanche deserticola in a 10 cm diameter PVC tube. Use a high-pressure blower at the end of the tube to blow away the sand and soil on the surface at a volume of 150-190 m³ / h. Then remove the Cistanche deserticola from the PVC tube and cut off 1-2 cm of the top with a ceramic knife.
[0008] 2. Low-temperature precooling: Precool the cleaned and pre-processed Cistanche deserticola at 4°C for 8-12 hours; 3. Ultra-high pressure enzyme sterilization: Place the pre-cooled Cistanche deserticola in an ultra-high pressure processing device at a pressure of 500-600 MPa for 5-10 minutes; 4. Biological preservative treatment: Place the sterilized and enzyme-inactivated Cistanche deserticola on a mesh bed and evenly spray 0.5-0.7 kg of biological preservative solution per square meter of the surface. After the preservative dries and forms a film on the surface of the Cistanche deserticola, wrap it with fruit preservative paper and store it in a dark place.
[0009] 5. The biological preservative used in the present invention is composed of an extract of Pichia pastoris and Kluyveromyces fermentation products, sodium alginate, and pullulan. Each liter of the preservative solution contains 30-50 mL of the extract of Pichia pastoris and Kluyveromyces fermentation products, 0.5-0.8 g of sodium alginate, and 0.1-0.3 g of pullulan.
[0010] By optimizing raw material cleaning and pretreatment conditions, ultrahigh pressure treatment time and pressure, and preservative dosage, the present invention has developed a green preservation method for fresh Cistanche deserticola. This method extends the product's shelf life to four months, meeting consumer demand for fresh Cistanche deserticola. It also provides a new raw material for its deep processing and the development of healthy foods with both medicinal and edible properties. The content and composition of the key bioactive ingredients, including verbascoside and echinacoside, as well as phenylethanoid glycosides, terpenes, amino acids, flavonoids, and alkaloids, in freshly stored Cistanche deserticola are comparable to those in freshly harvested Cistanche deserticola. Animal experiments also show no significant difference in efficacy between the fresh-stored product and freshly harvested Cistanche deserticola.
[0011] The advantages and positive effects of the present invention are: (1) The method for preserving Cistanche deserticola developed in this invention utilizes two cutting-edge technologies for food preservation, ultrahigh pressure and edible hydrogel cling film, as its core technologies, and uses yeast fermentation extract as a biological preservative, making it technologically advanced. Ultrahigh pressure enzyme inactivation and sterilization can avoid the problems of product browning, flavor changes, and the generation of harmful substances associated with heat processing caused by traditional high-temperature enzyme inactivation and sterilization. The edible hydrogel film has excellent water retention and antiseptic effects and is easy to use. When combined with yeast extract, the antiseptic and antioxidant effects are even more pronounced. After four months of storage, the surface and internal colors of Cistanche deserticola remained unchanged.
[0012] (2) The ultra-high pressure technology and air purification method used in the method of the present invention consume very little water and do not produce wastewater, which greatly saves water resources. It is very suitable for use in the main production areas of Cistanche deserticola, which are arid and water-scarce. It is a truly green and environmentally friendly preservation method.
[0013] (3) The production process of the method of the present invention is simple to operate, has low production cost, is easy to realize factory-based and standardized production, and has practical value and market prospects. DETAILED DESCRIPTION Example
[0014] Using freshly harvested Cistanche deserticola as raw material, it undergoes technical steps such as raw material cleaning and pretreatment, low-temperature pre-cooling, ultra-high pressure enzyme inactivation and sterilization, biological preservative treatment and moisturizing packaging to achieve the preservation of Cistanche deserticola for 4 months.
[0015] 1. Cleaning and pretreatment of raw materials: Place the newly harvested Cistanche deserticola in a 10 cm diameter PVC tube. Use a high-pressure blower at the end of the tube to blow away the sand and soil on the surface at a volume of 150 m³ / h. Then remove the Cistanche deserticola from the PVC tube and cut off 1 cm of the top with a ceramic knife.
[0016] 2. Low temperature precooling: Precool the pretreated Cistanche deserticola at 4°C for 8 hours; 3. Ultra-high pressure enzyme sterilization: Place the pre-cooled Cistanche deserticola in an ultra-high pressure sterilizer at a pressure of 500 MPa for 10 minutes; 4. Biological preservative treatment: Place the sterilized and enzyme-inactivated Cistanche deserticola on a mesh bed and evenly spray 0.7 kg of biological preservative solution per square meter of the surface. After the preservative dries and forms a film on the surface of the Cistanche deserticola, wrap it with fruit preservative paper and store it in a dark place.
[0017] 5. The biological preservative used contains 30 mL of Pichia pastoris and Kluyveromyces fermentation product extract solution, 0.5 g of sodium alginate, and 0.1 g of pullulan per liter of preservative solution. Example
[0018] Using freshly harvested Cistanche deserticola as raw material, it undergoes technical steps such as raw material cleaning and pretreatment, low-temperature pre-cooling, ultra-high pressure enzyme inactivation and sterilization, biological preservative treatment and moisturizing packaging to achieve the preservation of Cistanche deserticola for 4 months.
[0019] 1. Cleaning and pretreatment of raw materials: Place the freshly harvested Cistanche deserticola in a 10 cm diameter PVC tube. Use a high-pressure blower at a 170 m³ / h air volume to blow away the sand and soil on the surface of the tube at the end of the Cistanche deserticola. Then remove the Cistanche deserticola from the PVC tube and cut off 1.5 cm of the top with a ceramic knife.
[0020] 2. Low temperature precooling: Precool the pretreated Cistanche deserticola at 4°C for 10 hours; 3. Ultra-high pressure enzyme sterilization: Place the pre-cooled Cistanche deserticola in an ultra-high pressure sterilizer at a pressure of 550 MPa for 8 minutes; 4. Biological preservative treatment: Place the sterilized and enzyme-inactivated Cistanche deserticola on a mesh bed and evenly spray 0.6 kg of biological preservative solution per square meter of the surface. After the preservative dries and forms a film on the surface of the Cistanche deserticola, wrap it with fruit preservative paper and store it in a dark place.
[0021] 5. The biological preservative used contains 40 mL of Pichia pastoris and Kluyveromyces fermentation product extract solution, 0.65 g of sodium alginate, and 0.2 g of pullulan per liter of preservative solution. Example
[0022] Using freshly harvested Cistanche deserticola as raw material, it undergoes technical steps such as raw material cleaning and pretreatment, low-temperature pre-cooling, ultra-high pressure enzyme inactivation and sterilization, biological preservative treatment and moisturizing packaging to achieve the preservation of Cistanche deserticola for 4 months.
[0023] 1. Cleaning and pretreatment of raw materials: Place the freshly harvested Cistanche deserticola in a 10 cm diameter PVC tube. Use a high-pressure blower at a 170 m³ / h air volume to blow away the sand and soil on the surface of the tube at the end of the Cistanche deserticola. Then remove the Cistanche deserticola from the PVC tube and cut off 2.0 cm of the top with a ceramic knife.
[0024] 2. Low temperature precooling: Precool the pretreated Cistanche deserticola at 4°C for 12 hours; 3. Ultra-high pressure enzyme sterilization: Place the pre-cooled Cistanche deserticola in an ultra-high pressure sterilizer at a pressure of 600 MPa for 10 minutes; 4. Biological preservative treatment: Place the sterilized and enzyme-inactivated Cistanche deserticola on a mesh bed and evenly spray 0.5 kg of biological preservative solution per square meter of the surface. After the preservative dries and forms a film on the surface of the Cistanche deserticola, wrap it with fruit preservative paper and store it in a dark place.
[0025] 5. The biological preservative used contains 50 mL of Pichia pastoris and Kluyveromyces fermentation product extract solution, 0.8 g of sodium alginate, and 0.3 g of pullulan per liter of preservative solution.
Claims
1. A green preservation method for fresh Cistanche deserticola, characterized in that It includes four technical steps: raw material cleaning and pretreatment, low-temperature precooling, ultra-high pressure enzyme inactivation and sterilization, biological preservative treatment and moisturizing packaging.
2. The green preservation method for fresh Cistanche deserticola according to claim 1, characterized in that Fresh Cistanche deserticola was used as raw material and the raw material was cleaned and pretreated using the following methods: Place the freshly harvested Cistanche deserticola in a 10 cm diameter PVC tube. Use a high-pressure blower at the end of the tube to blow away the sand and soil on the surface at a volume of 150-190 m³ / h. Then remove the Cistanche deserticola from the PVC tube and cut off 1-2 cm of the top with a ceramic knife.
3. The green preservation method for fresh Cistanche deserticola according to claim 1, characterized in that The preservation technology process includes the following steps: (1) Low-temperature precooling: Precool the cleaned and pretreated Cistanche deserticola at 4°C for 8-12 hours; (2) Ultra-high pressure enzyme sterilization: Place the pre-cooled Cistanche deserticola in an ultra-high pressure processing device and treat it at a pressure of 500-600 MPa for 5-10 minutes; (3) Treatment with biological preservatives: Place the sterilized and enzyme-inactivated Cistanche deserticola on a mesh bed and evenly spray 0.5-0.7 kg of biological preservative solution per square meter of the surface; after the preservative dries and forms a film on the surface of Cistanche deserticola, wrap it with fruit preservative paper and store it in a dark environment.
4. A green preservation method for fresh Cistanche deserticola according to claim 1, wherein the biological preservative used is composed of an extract of Pichia pastoris and Kluyveromyces fermentation products, sodium alginate, and pullulan, wherein each liter of the preservative solution contains 30-50 mL of the extract of Pichia pastoris and Kluyveromyces fermentation products, 0.5-0.8 g of sodium alginate, and 0.1-0.3 g of pullulan.