CN102524371A - Lotus leaf leach liquor fruit and vegetable fresh keeping agent and use method thereof - Google Patents
Lotus leaf leach liquor fruit and vegetable fresh keeping agent and use method thereof Download PDFInfo
- Publication number
- CN102524371A CN102524371A CN2011104203552A CN201110420355A CN102524371A CN 102524371 A CN102524371 A CN 102524371A CN 2011104203552 A CN2011104203552 A CN 2011104203552A CN 201110420355 A CN201110420355 A CN 201110420355A CN 102524371 A CN102524371 A CN 102524371A
- Authority
- CN
- China
- Prior art keywords
- lotus leaf
- fruit
- leaching liquor
- vegetable fresh
- fresh keeping
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a natural fruit and vegetable fresh keeping agent and a use method of the natural fruit and vegetable fresh keeping agent, in particular to a lotus leaf leach liquor fruit and vegetable fresh keeping agent and a use method of the lotus leaf leach liquor fruit and vegetable fresh keeping agent. A preparation method of the natural fruit and vegetable fresh keeping agent comprises the following operation steps of: preparing dry lotus leaves, preparing the lotus leaf leach liquor and preparing fresh keeping agents to obtain fruit and vegetable fresh keeping agents. The fruit and vegetable weight loss rate, the rotting index and the browning index are reduced, the decomposition of soluble solid is inhibited, and the obvious effects are realized on the fruit and vegetable fresh keeping and the appearance maintenance.
Description
Technical field
The present invention relates to a kind of natural fruit vegetables antistaling agent and method for using thereof, be specifically related to a kind of lotus leaf leaching liquor fruit and vegetable fresh-keeping agent and method for using thereof.
Background technology
A little less than the resistivity of fruits and vegetables oxygen and mould to external world, the phenomenon thereby the gauffer that causes, dehydration, brown stain rot etc. is a difficult problem that perplexs China's high-quality fruits and vegetables transportation, storage and market sale anti-season difference for a long time.In order to satisfy the needs of fruits and vegetables storage transportation, antistaling agent becomes extensively to be paid close attention in fruits and vegetables accumulating field.Along with development in science and technology; People's environmental consciousness strengthens, and the researcher has carried out big quantity research to the bright agent of natural fruit retention vegetables both at home and abroad, has also released various natural fruit vegetables antistaling agents on the market now; But still exist many problems still unresolved; Like antistaling agent peculiar smell, toxicity are arranged, the preparation method is complicated, fails fundamentally fruit and vegetable preservation.Therefore, the fruit and vegetable fresh-keeping agent of developing a kind of natural, good refreshing effect, environmental protection, safety more and more receives people's attention.
Application number is: 200710020754.3 patent of invention " a kind of crude antistaling agent for fruit and vegetable and preparation method thereof the " (applying date: 2007/03/24), introduced a kind of preparation method of crude antistaling agent for fruit and vegetable.This method is that preparation of raw material forms with ultra micro Subnano-class shitosan, sophora alopecuroides extract, calcium salt, organic acid, non-ionic surface active agent and water.This antistaling agent bacteriostasis property is strong, but sophora alopecuroides extract bitter and poisonous not only makes fruits and vegetables in fresh-keeping process, produce peculiar smell, causes the potential hazard of food poisoning in addition.
Application number is: (applying date: 2004/03/24), introduced a kind of crude antistaling agent for fruit and vegetable, its main feature is to be mixed by flos caryophylli extract and adsorbent to 200410018782.8 patent of invention " crude antistaling agent for fruit and vegetable ".The solid matter that the flos caryophylli extract distills from flos caryophylli, extracts, adsorbent are bentonite and active carbon.This antistaling agent is lasting to the inhibitory action of stronger penicillium expansum of fruits and vegetables wound infection property and aspergillus niger, is applicable to the fresh-keeping of fruits and vegetables such as pimento, grape, muskmelon.But this preparation of product process is complicated, and has inedible composition, is not easy to extensive use in preserving fruit and vegetable utilizing.
Summary of the invention
The objective of the invention is to utilize the flavone compound that obvious biological activity and physiological function are arranged that is rich in the lotus leaf, a kind of natural green, good refreshing effect, safety non-toxic, fruit and vegetable fresh-keeping agent and method for using thereof simple to operate, with low cost are provided.
The preparation method of natural fruit vegetables antistaling agent of the present invention, its operating procedure is following:
(1) preparation dried waterlily leaf: pluck fresh complete lotus leaf blade, brush away foul gently, dry with test-tube brush; Be cut into the lotus leaf bar of wide about 1-4cm, put into 30-80 ℃ of oven drying, take out behind the 10-20h, crushing is packed in the low density polyethylene (LDPE) bag, places 5-20 ℃ of freezer, and is subsequent use;
(2) preparation lotus leaf leaching liquor: take by weighing the dried waterlily leaf 10-30 gram that step (1) makes, add and used acetic acid to mix up the distilled water of pH as 4-7, solid-to-liquid ratio 1:20-50g/ml; Put into 70-100 ℃ of thermostat water bath lixiviate 1-5h, use filtered through gauze, keep filtrating, with filter residue with same procedure lixiviate once more, filtration; Twice lixiviate gained filtrating is merged, and 80-110 ℃ heating is concentrated down, is settled to 150-450mL; Make the lotus leaf leaching liquor, place 5-20 ℃ of freezer, subsequent use;
(3) preparation antistaling agent: the lotus leaf leaching liquor adding distilled water that step (2) is made is mixed with the lotus leaf leaching liquor that volumetric concentration is 1-20%, places 5-20 ℃ of freezer, promptly gets fruit and vegetable fresh-keeping agent;
Wherein volumetric concentration is: the volume of the volume/distilled water of lotus leaf leaching liquor.
Make the method for using of natural fruit vegetables antistaling agent through said method, concrete steps are following:
(1) choose fresh fruit of vegetables, flush away surface mud, flushing with clean water is clean with flowing;
(2) fruits and vegetables of cleaning are placed on soaking sterilization 10-30min in the NaClO solution of 5-13mg/kg, take out the back draining;
(3) in lotus leaf leaching liquor antistaling agent, soak 5min-30min again, the low density polyethylene (LDPE) bag of then packing into is a vacuum seal under the 0.2-0.99MPa in vacuum, under 10-25 ℃ of condition, preserves.
Natural fruit vegetables antistaling agent beneficial effect of the present invention is: reduce the weight-loss ratio of fruits and vegetables, rotten exponential sum browning index; Suppress the decomposition of soluble solid; Fresh-keeping, outward appearance for fruits and vegetables keep having remarkable result, are example with the lotus rhizome, and concrete effect is seen accompanying drawing 1-accompanying drawing 3.
Above-mentioned lotus leaf leaching liquor antistaling agent is not only applicable to lotus rhizome, also is applicable to other vegetables, such as tomato, and cucumber, broccoli etc.
With the broccoli is example, and concrete effect is seen accompanying drawing 4:
Under 15 ℃ of conditions, preserve, handle, yellow took place on the 20th day fully without lotus leaf leaching liquor antistaling agent; Through the broccoli that lotus leaf leaching liquor antistaling agent is handled, preserve the chrysanthemum phenomenon did not take place in 30 days yet.
The method for using of the prepared natural fruit vegetables antistaling agent of technical scheme according to the present invention, reagent is few, and is simple to operate, and through the fruits and vegetables that this preservation method is handled, its shelf-life obviously prolongs, and quality is good, and is with low cost.Product is rich in flavones, has advantages such as good refreshing effect, pure natural, nonhazardous.
Description of drawings:
Accompanying drawing 1 lotus rhizome weight-loss ratio is with the variation of storage fate;
Accompanying drawing 2 lotus rhizomes rot index with the variation of preserving fate;
Accompanying drawing 3 lotus root browning degree are with the variation of storage fate;
The storage fate of accompanying drawing 4 broccoli generation yellows.
Specific embodiment
In order fully to disclose lotus leaf leaching liquor fruit and vegetable fresh-keeping agent of the present invention and method for using thereof, explain below in conjunction with embodiment, but the present invention is not limited only to this.
Embodiment 1
(1) preparation dried waterlily leaf: pluck fresh complete lotus leaf blade, brush away foul gently, dry with test-tube brush; Be cut into the lotus leaf bar of wide about 2cm, put into 60 ℃ of oven dryings, take out behind the 16h, crushing is packed in the low density polyethylene (LDPE) bag, places 12 ℃ of freezers, and is subsequent use;
(2) preparation lotus leaf leaching liquor: take by weighing the dried waterlily leaf that step (1) makes, 20 grams add that to have used acetic acid to mix up pH be 4 distilled water, solid-to-liquid ratio g/ml; 1:35 puts into 90 ℃ of thermostat water bath lixiviate 1.0h, uses filtered through gauze, keeps filtrating; Filter residue with same procedure lixiviate once more, filtration, is merged twice lixiviate gained filtrating, and 100 ℃ heating is concentrated down, is settled to 300mL; Make the lotus leaf leaching liquor, place 12 ℃ of freezers, subsequent use;
(3) preparation antistaling agent: the lotus leaf leaching liquor that step (2) is made adds distilled water, and to be mixed with volumetric concentration (volume of the volume/distilled water of lotus leaf leaching liquor) be 2% lotus leaf leaching liquor, places 12 ℃ of freezers, subsequent use.
The method for using of antistaling agent
:Choose fresh lotus rhizome; Flush away surface mud, flushing with clean water is clean with flowing, and the lotus rhizome of cleaning is placed on soaking sterilization 20min in the NaClO solution of 10mg/kg; Take out the back draining; In lotus leaf leaching liquor antistaling agent, soak 20min again, the low density polyethylene (LDPE) bag of then packing into is a vacuum seal under the 0.9MPa in vacuum, under 15 ℃ of conditions, preserves.
Embodiment 2
(1) preparation dried waterlily leaf: pluck fresh complete lotus leaf blade, brush away foul gently, dry with test-tube brush.Be cut into the lotus leaf bar of wide about 2cm, put into 60 ℃ of oven dryings, take out behind the 16h, crushing is packed in the low density polyethylene (LDPE) bag, places 12 ℃ of freezers, and is subsequent use;
(2) preparation lotus leaf leaching liquor: take by weighing the dried waterlily leaf that step (1) makes, 20 grams, add used acetic acid mix up pH be 6 distilled water (solid-to-liquid ratio g/ml, 1:20); Put into 70 ℃ of thermostat water bath lixiviate 3h, use filtered through gauze, keep filtrating, with filter residue with same procedure lixiviate once more, filtration; Twice lixiviate gained filtrating is merged, and 110 ℃ heating is concentrated down, is settled to 150mL; Make the lotus leaf leaching liquor, place 12 ℃ of freezers, subsequent use;
(3) preparation antistaling agent: the lotus leaf leaching liquor that step (2) is made adds distilled water, and to be mixed with volumetric concentration (volume of the volume/distilled water of lotus leaf leaching liquor) be 5% lotus leaf leaching liquor, places 12 ℃ of freezers, subsequent use.
The method for using of antistaling agent
:Choose the cucumber of new harvesting; Be placed on soaking sterilization 20min in the NaClO solution of 5mg/kg, take out the back draining, in lotus leaf leaching liquor antistaling agent, soak 5min again; The low density polyethylene (LDPE) bag of then packing into is a vacuum seal under the 0.9MPa in vacuum, under 10 ℃ of conditions, preserves.
Embodiment 3
(1) preparation dried waterlily leaf: pluck fresh complete lotus leaf blade, brush away foul gently, dry with test-tube brush.Be cut into the lotus leaf bar of wide about 2cm, put into 60 ℃ of oven dryings, take out behind the 20h, crushing is packed in the low density polyethylene (LDPE) bag, places 12 ℃ of freezers, and is subsequent use;
(2) preparation lotus leaf leaching liquor: take by weighing the dried waterlily leaf that step (1) makes, 20 grams, add used acetic acid mix up pH be 7 distilled water (solid-to-liquid ratio g/ml, 1:50); Put into 90 ℃ of thermostat water bath lixiviate 5h, use filtered through gauze, keep filtrating, with filter residue with same procedure lixiviate once more, filtration; Twice lixiviate gained filtrating is merged, and 80 ℃ heating is concentrated down, is settled to 450mL; Make the lotus leaf leaching liquor, place 12 ℃ of freezers, subsequent use;
(3) preparation antistaling agent: the lotus leaf leaching liquor that step (2) is made adds distilled water, and to be mixed with volumetric concentration (volume of the volume/distilled water of lotus leaf leaching liquor) be 2% lotus leaf leaching liquor, places 12 ℃ of freezers, subsequent use.
The method for using of antistaling agent
:Choose fresh pawpaw; Be placed on soaking sterilization 15min in the NaClO solution of 13mg/kg, take out the back draining, in lotus leaf leaching liquor antistaling agent, soak 30min again; The low density polyethylene (LDPE) bag of then packing into is a vacuum seal under the 0.9MPa in vacuum, under 15 ℃ of conditions, preserves.
-
Claims (2)
1. fruit and vegetable fresh-keeping agent, it is characterized in that: said antistaling agent makes through following method, and concrete steps are as follows:
(1) preparation dried waterlily leaf: pluck fresh complete lotus leaf blade, brush away foul gently, dry with test-tube brush; Be cut into the lotus leaf bar of wide about 1-4cm, put into 30-80 ℃ of oven drying, take out behind the 10-20h, crushing is packed in the low density polyethylene (LDPE) bag, places 5-20 ℃ of freezer, and is subsequent use;
(2) preparation lotus leaf leaching liquor: take by weighing the dried waterlily leaf 10-30 gram that step (1) makes, add and used acetic acid to mix up the distilled water of pH as 4-7, solid-to-liquid ratio g/ml, 1:20-50; Put into 70-100 ℃ of thermostat water bath lixiviate 1-5h, use filtered through gauze, keep filtrating, with filter residue with same procedure lixiviate once more, filtration; Twice lixiviate gained filtrating is merged, and 80-110 ℃ heating is concentrated down, is settled to 150-450mL; Make the lotus leaf leaching liquor, place 5-20 ℃ of freezer, subsequent use;
(3) preparation antistaling agent: the lotus leaf leaching liquor that step (2) is made adds distilled water and is mixed with volumetric concentration (volume of the volume/distilled water of lotus leaf leaching liquor) and is the lotus leaf leaching liquor of 1-20%, places 5-20 ℃ of freezer, promptly gets fruit and vegetable fresh-keeping agent.
2. according to the method for using of power 1 fruit and vegetable fresh-keeping agent that makes, it is characterized in that: concrete steps are:
(1) choose fresh fruit of vegetables, flush away surface mud, flushing with clean water is clean with flowing;
(2) fruits and vegetables of cleaning are placed on soaking sterilization 10-30min in the NaClO solution of 5-13mg/kg, take out the back draining;
(3) in lotus leaf leaching liquor antistaling agent, soak 5min-30min again, the LDPE bag of then packing into is a vacuum seal under the 0.2-0.99MPa in vacuum, under 10-25 ℃ of condition, preserves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110420355.2A CN102524371B (en) | 2012-04-23 | 2012-04-23 | Lotus leaf leach liquor fruit and vegetable fresh keeping agent and use method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110420355.2A CN102524371B (en) | 2012-04-23 | 2012-04-23 | Lotus leaf leach liquor fruit and vegetable fresh keeping agent and use method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102524371A true CN102524371A (en) | 2012-07-04 |
| CN102524371B CN102524371B (en) | 2014-03-19 |
Family
ID=46332775
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110420355.2A Expired - Fee Related CN102524371B (en) | 2012-04-23 | 2012-04-23 | Lotus leaf leach liquor fruit and vegetable fresh keeping agent and use method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102524371B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766481A (en) * | 2014-01-08 | 2014-05-07 | 杨凌农科大无公害农药研究服务中心 | Plant-source fresh medlar preservative and preparation method thereof |
| CN104172431A (en) * | 2014-07-29 | 2014-12-03 | 郑州绿叶堂本草科技有限公司 | Natural composite preservative for food and beverage |
| CN104489064A (en) * | 2014-11-24 | 2015-04-08 | 柳州市天姿园艺有限公司 | Special antistaling agent for litchi |
| CN104904845A (en) * | 2015-07-12 | 2015-09-16 | 胡凡营 | Food safety based green fresh-keeping agent and preparation method |
| CN107047741A (en) * | 2017-03-30 | 2017-08-18 | 合肥金同维低温科技有限公司 | A kind of fruit antistaling agent and preparation method thereof |
| CN109090228A (en) * | 2018-08-23 | 2018-12-28 | 吉林农业科技学院 | A method of it is stored for apple fresh-keeping |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1352880A (en) * | 2000-11-09 | 2002-06-12 | 许浩 | Antistaling agent for litchi |
| KR20070044125A (en) * | 2005-10-24 | 2007-04-27 | 이기영 | Lotus(nelumbo nucifera) leaf extract added kimchi |
| WO2010056091A2 (en) * | 2008-11-17 | 2010-05-20 | Dongguk University Industry-Academic Cooperation Foundation | Functional sauce for cooking meat including lotus and olive leaf extracts and meat-processed food including the same |
-
2012
- 2012-04-23 CN CN201110420355.2A patent/CN102524371B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1352880A (en) * | 2000-11-09 | 2002-06-12 | 许浩 | Antistaling agent for litchi |
| KR20070044125A (en) * | 2005-10-24 | 2007-04-27 | 이기영 | Lotus(nelumbo nucifera) leaf extract added kimchi |
| WO2010056091A2 (en) * | 2008-11-17 | 2010-05-20 | Dongguk University Industry-Academic Cooperation Foundation | Functional sauce for cooking meat including lotus and olive leaf extracts and meat-processed food including the same |
Non-Patent Citations (2)
| Title |
|---|
| 唐裕芳等: "荷叶提取物对肉类防腐保鲜应用的展望", 《肉类工业》 * |
| 纪丽莲: "荷叶中抑菌成分的提取及其抑菌活性的研究", 《食品科学》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766481A (en) * | 2014-01-08 | 2014-05-07 | 杨凌农科大无公害农药研究服务中心 | Plant-source fresh medlar preservative and preparation method thereof |
| CN104172431A (en) * | 2014-07-29 | 2014-12-03 | 郑州绿叶堂本草科技有限公司 | Natural composite preservative for food and beverage |
| CN104172431B (en) * | 2014-07-29 | 2017-07-21 | 阿木达草本科技(北京)有限公司 | A kind of natural compound preservative for food and drink |
| CN104489064A (en) * | 2014-11-24 | 2015-04-08 | 柳州市天姿园艺有限公司 | Special antistaling agent for litchi |
| CN104904845A (en) * | 2015-07-12 | 2015-09-16 | 胡凡营 | Food safety based green fresh-keeping agent and preparation method |
| CN107047741A (en) * | 2017-03-30 | 2017-08-18 | 合肥金同维低温科技有限公司 | A kind of fruit antistaling agent and preparation method thereof |
| CN109090228A (en) * | 2018-08-23 | 2018-12-28 | 吉林农业科技学院 | A method of it is stored for apple fresh-keeping |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102524371B (en) | 2014-03-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524371B (en) | Lotus leaf leach liquor fruit and vegetable fresh keeping agent and use method thereof | |
| CN101194646B (en) | Natural antisepsis fresh-keeping agent special for fresh cut vegetables | |
| CN103141557B (en) | Banana storage and transportation preservation method | |
| CN101326929B (en) | Strawberry compound antistaling agent and preparation thereof | |
| CN105707202A (en) | Natural plant extract dried fish preservative and preparation method and application thereof | |
| CN101703099A (en) | Natural anti-staling agent suitable for storage and fresh keeping of mangos and preparation method thereof | |
| CN105455127A (en) | Process for preparing tea enzyme liquid from fresh tea leaves | |
| CN1644066A (en) | Fruit preservation with plant extract as main material | |
| CN105211274A (en) | A kind of fruits and vegetables bacteriostasis, preservation agent and preparation method thereof | |
| CN104489071A (en) | Chinese herbal medicine preservative | |
| CN106538672A (en) | Natural composite antistaling agent and its preparation method and application | |
| CN105054222A (en) | Naturally biological preservative for bean products and preparation method and use method thereof | |
| CN106689966A (en) | Preparation method of natural food preservative | |
| CN103385283B (en) | Preparation method for antiseptic insect-proof antistaling agent used for bacon | |
| CN104472678A (en) | Melon preservative and preservation method thereof | |
| CN103653174A (en) | Long-acting controlled-release cold storage agent and preparation method thereof | |
| CN100364419C (en) | Natural fruit and vegetable preservative | |
| CN109169870A (en) | A kind of preparation method of fruit and vegetable fresh-keeping agent | |
| CN105053169B (en) | A kind of edibility strawberry compound antistaling agent and preparation method thereof | |
| CN102578220B (en) | Pollution-free fruit and vegetable fresh-keeping agent and preparing method thereof | |
| CN107788104A (en) | A kind of fresh-cut fruit and vegetable antistaling agent and preparation method thereof and application method | |
| CN108782743A (en) | Crisp red plum fruit antistaling agent and preparation method thereof and crisp red plum fruit preservation method | |
| CN107771917A (en) | A kind of osmunda polysaccharides tomato pr eservation agent | |
| CN107372476A (en) | A kind of landscape flower antistaling agent and preparation method thereof | |
| CN104286151A (en) | Preservative for pears |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140319 Termination date: 20150423 |
|
| EXPY | Termination of patent right or utility model |