CN108497056B - Guava preservative and preparation method thereof - Google Patents
Guava preservative and preparation method thereof Download PDFInfo
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- CN108497056B CN108497056B CN201810261902.9A CN201810261902A CN108497056B CN 108497056 B CN108497056 B CN 108497056B CN 201810261902 A CN201810261902 A CN 201810261902A CN 108497056 B CN108497056 B CN 108497056B
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- 241000508269 Psidium Species 0.000 title claims abstract description 50
- 239000003755 preservative agent Substances 0.000 title claims abstract description 48
- 230000002335 preservative effect Effects 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 241000411851 herbal medicine Species 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims description 30
- 235000019698 starch Nutrition 0.000 claims description 30
- 239000008107 starch Substances 0.000 claims description 30
- 238000009835 boiling Methods 0.000 claims description 15
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 14
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 14
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 14
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 14
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 14
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 14
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 14
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 14
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 14
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 14
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 14
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 14
- 241000245665 Taraxacum Species 0.000 claims description 14
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 14
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 14
- 235000011477 liquorice Nutrition 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 11
- 238000005303 weighing Methods 0.000 claims description 11
- 229920002261 Corn starch Polymers 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 6
- 229920001592 potato starch Polymers 0.000 claims description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 4
- 244000151018 Maranta arundinacea Species 0.000 claims description 4
- 235000010804 Maranta arundinacea Nutrition 0.000 claims description 4
- 235000012419 Thalia geniculata Nutrition 0.000 claims description 4
- 240000000171 Crataegus monogyna Species 0.000 claims 5
- 235000013312 flour Nutrition 0.000 claims 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 29
- 238000004321 preservation Methods 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 235000013311 vegetables Nutrition 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
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- 241001092040 Crataegus Species 0.000 description 9
- 239000000843 powder Substances 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 230000029058 respiratory gaseous exchange Effects 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 238000007865 diluting Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- 244000236580 Psidium pyriferum Species 0.000 description 2
- 235000013929 Psidium pyriferum Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 208000009084 Cold Injury Diseases 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 241000219926 Myrtaceae Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000002595 cold damage Effects 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 230000009385 viral infection Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a guava preservative and a preparation method thereof. The preservative can effectively reduce the loss of water on the surface of the fruit, maintain higher nutritional ingredients of the vegetable and the fruit and prolong the curing process of the vegetable and the fruit; the vegetables and fruits preserved by the preservative have the light natural fragrance of Chinese herbal medicines, unique flavor and nutritional and health-care values; the preservative is a natural preservative taking Chinese herbal medicines as raw materials, is used for preserving guavas, can keep the color, the aroma and the tissue state of fruits, has long preservation time and has no toxic or side effect; the preparation method of the preservative is simple, the operation is convenient, the materials are cheap and easy to obtain, and the industrial production can be carried out.
Description
Technical Field
The invention relates to a guava preservative and a preparation method thereof.
Background
Guava (guava)Psidium guajava Linn.) Is evergreen shrub or small arbor of guava of Myrtaceae, and is a fruit tree widely cultivated in tropical and subtropical regions of the world in America of native tropics. The respiration change of the harvested guava fruits belongs to a jump type, the appearance time of the jump period is irrelevant to the maturity during harvesting, and the CO can be achieved 4-6 days after harvesting2And ethylene jump peak, which is one of the reasons why guava is difficult to store and keep fresh. Its peel is crisp and thin, and can be picked and transportedThe preservative is extremely easy to be damaged by impact and virus infection in the process and rotten, the shelf life at normal temperature is only 2-7 days, and the cold injury symptom can be caused when the preservative is stored at the temperature below 10 ℃. In addition, after the guavas are picked, the water is seriously lost, the hardness is rapidly reduced, the storage and transportation are not endurable, and the edible quality and the commodity value of the guavas are seriously influenced. Therefore, the storage and preservation of guavas become a problem to be solved urgently in the production and sale of guavas.
The postharvest treatment is an important link for fruit preservation. At present, the guava is stored and preserved mainly by cold storage and then by controlled atmosphere storage. Although the preservation period of the guava can be prolonged by low-temperature refrigeration or air-conditioned storage, the equipment investment is large and the cost is high. In recent years, chemical preservatives and bactericides are widely used, but have the defects of environmental pollution, influence on human health and the like. With the demand of people on green food, people seek nontoxic and residue-free fresh-keeping materials, and the materials become hot spots of fruit fresh-keeping research.
However, the traditional Chinese medicine preservative cannot be commercially applied at present, and the main reason is probably that the traditional Chinese medicine components adopted in part of the preservative are complex, the content and action mechanism of the effective components are not clear, the medicine source, the content and the stability of the preparation are not easy to solve, and certain traditional Chinese medicines still have special smell when being used in large dose and cannot be accepted by the public; secondly, the extraction and mass production of effective components used in the antistaling agent in the Chinese herbal medicine have no industrialized condition.
Disclosure of Invention
The invention aims to provide a guava preservative and a preparation method thereof
The technical scheme adopted by the invention is as follows:
the guava preservative is prepared from the following raw materials in formula: each 2L of water contains 30-50 g of starch, and a mixed extract of 10-40 g of folium isatidis, 10-40 g of hawthorn, 10-40 g of liquorice and 10-40 g of dandelion.
Further, the starch is selected from at least one of corn starch, potato starch, sweet potato powder, tapioca powder and arrowroot powder.
The application of the preservative in preserving guava.
A preparation method of a guava preservative comprises the following steps:
preparing a Chinese herbal medicine extracting solution: weighing dandelion, hawthorn, liquorice and folium isatidis, adding the dandelion, the hawthorn, the liquorice and the folium isatidis into water, soaking for 1.5-2.5 h, boiling and decocting for 25-50 min, collecting filtrate, boiling and decocting the filter residue with water for 15-35 min, collecting filtrate, and combining the filtrate for 2 times before and after filtration to obtain a Chinese herbal medicine extracting solution; the total amount of Chinese herbal medicines used in each liter of Chinese herbal medicine extracting solution is 95-115 g, wherein the dosage of the Chinese herbal medicines such as dandelion, hawthorn, liquorice and folium isatidis is the same as that described above;
preparing a starch solution: boiling starch with water to obtain starch solution; wherein the content of starch in the starch solution is 25-50 g/L;
mixing the Chinese herbal medicine extract and the starch solution according to a volume ratio (0.8-1.2): (0.8-1.2) mixing to obtain a guava preservative;
further, the starch is selected from at least one of corn starch, potato starch, sweet potato powder, tapioca powder and arrowroot powder.
The guava preservative prepared by any one of the methods.
A method for preserving guava comprises the steps of placing guava in the guava preservative, soaking for 1.5-2.5 hours, and airing.
The invention has the beneficial effects that:
1. the preservative is a natural preservative taking Chinese herbal medicines as raw materials, is used for preserving guavas, can keep the color, the aroma and the tissue state of fruits, has long preservation time and has no toxic or side effect.
2. The preservative can effectively reduce the loss of water on the surface of the fruit, maintain higher nutritional ingredients of the vegetable and the fruit and prolong the curing process of the vegetable and the fruit.
3. The vegetables and fruits preserved by the preservative have the light natural fragrance of the Chinese herbal medicines, are unique in flavor and have nutritional and health-care values.
4. The preservative has the advantages of simple preparation method, convenient operation, low cost and easily obtained materials, and can be used for industrial production.
Detailed Description
The present invention will be further described with reference to the following examples.
(1) Example 1
Weighing 100 g of folium isatidis 25g, hawthorn 25g, liquorice 25g and dandelion 25g, adding 500mL of water, soaking for 1 h, decocting for 30 min after boiling, filtering out juice, adding 500mL of water, decocting for 20 min, filtering out residues, combining the front and back 2 times of medicine liquid, and fixing the volume to 1000 mL by using boiled water to obtain the traditional Chinese medicine extracting solution.
Weighing 40g of corn starch, boiling with water, and diluting to 1000 mL to obtain a starch solution.
Mixing 1000 mL of the Chinese herbal medicine extract with 1000 mL of starch solution to obtain the guava preservative.
Soaking guava fruits in the preservative solution for 2 hours, taking out, naturally airing, and storing at normal temperature.
After 15 days, indexes of respiration intensity, organic acid content, vitamin c content, solid content, weight loss rate, rotten fruit rate and the like of different varieties of guava fruits treated by the preservative prepared in the embodiment are measured (see tables 1 and 2).
(2) Example 2
Weighing 100 g of folium isatidis 10g, 40g of hawthorn, 40g of liquorice and 10g of dandelion, adding 500mL of water for soaking for 1 h, decocting for 30 min after boiling, filtering out juice, adding 500mL of water, decocting for 20 min, filtering out residues, combining the front and back 2 times of medicine liquid, and fixing the volume to 1000 mL by using the boiled water to obtain the traditional Chinese medicine extracting solution.
Weighing 40g of corn starch, boiling with water, and diluting to 1000 mL to obtain a starch solution.
Mixing 1000 mL of the Chinese herbal medicine extract with 1000 mL of starch solution to obtain the guava preservative.
Soaking guava fruits in the preservative solution for 2 hours, taking out, naturally airing, and storing at normal temperature.
After 15 days, indexes of respiration intensity, organic acid content, vitamin c content, solid content, weight loss rate, rotten fruit rate and the like of different varieties of guava fruits treated by the preservative prepared in the embodiment are measured (see tables 1 and 2).
(3) Example 3
Weighing 100 g of folium isatidis 40g, 10g of hawthorn, 10g of liquorice and 40g of dandelion, adding 500mL of water for soaking for 1 h, decocting for 30 min after boiling, filtering out juice, adding 500mL of water, decocting for 20 min, filtering out residues, combining the front and back 2 times of medicine liquid, and fixing the volume to 1000 mL by using the boiled water to obtain the traditional Chinese medicine extracting solution.
Weighing 40g of corn starch, boiling with water, and diluting to 1000 mL to obtain a starch solution.
Mixing 1000 mL of the Chinese herbal medicine extract with 1000 mL of starch solution to obtain the guava preservative.
Soaking guava fruits in the preservative solution for 2 hours, taking out, naturally airing, and storing at normal temperature.
After 15 days, indexes of respiration intensity, organic acid content, vitamin c content, solid content, weight loss rate, rotten fruit rate and the like of different varieties of guava fruits treated by the preservative prepared in the embodiment are measured (see tables 1 and 2).
TABLE 1 fresh-keeping effect of antistaling agent on pearl guava fruit
Note: the control group was left at room temperature without fresh-keeping treatment.
TABLE 2 fresh-keeping effect of the fresh-keeping agent on Psidium guajava fruit
Note: the control group was left at room temperature without fresh-keeping treatment.
From tables 1 and 2, the preservative of the present invention has a good maintenance effect on the indexes of guava fruit, such as hardness (MP), reducing sugar content, respiration rate, vitamin c content, solid content, moisture, good fruit yield, etc., and is significantly higher than that of a control group without preservation treatment. The preservative has good preservation effect on fruits and vegetables.
(4) Example 4
Weighing 110 g of folium isatidis 40g, hawthorn 15g, liquorice 15g and dandelion 40g, adding 500mL of water to soak for 2 h, decocting for 30 min after boiling, filtering out juice, adding 500mL of water to decoct for 20 min, filtering out residues, combining the front and back 2 times of medicine liquid, and fixing the volume to 1000 mL by using boiled water to obtain the traditional Chinese medicine extracting solution.
30 g of corn starch is weighed, boiled with water and adjusted to 1000 mL to obtain starch solution.
Mixing 1000 mL of the Chinese herbal medicine extract with 1000 mL of starch solution to obtain the guava preservative.
Soaking guava fruits in the preservative solution for 2 hours, taking out, naturally airing, and storing at normal temperature.
(5) Example 5
Weighing 120 g of folium isatidis 40g, 25g of hawthorn, 15g of liquorice and 40g of dandelion, adding 500mL of water to soak for 0.8 h, decocting for 50min after boiling, filtering out juice, adding 500mL of water to decoct for 15 min, filtering out residues, combining the front and back 2 times of medicine liquid, and fixing the volume to 1000 mL by using the boiled water to obtain the traditional Chinese medicine extracting solution.
Weighing 50g of corn starch, boiling with water, and diluting to 1000 mL to obtain a starch solution.
Mixing 1000 mL of the Chinese herbal medicine extract with 1000 mL of starch solution to obtain the guava preservative.
Soaking guava fruits in the preservative solution for 2.5h, taking out, naturally drying, and storing at normal temperature.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (7)
1. The guava preservative is characterized by being prepared from the following raw materials in formula: each 2L of water contains 30-50 g of starch, and a mixed extract of 10-40 g of folium isatidis, 10-40 g of hawthorn, 10-40 g of liquorice and 10-40 g of dandelion; the total amount of folium isatidis, hawthorn, liquorice and dandelion used in each liter of the mixed extract is 95-115 g.
2. The guava preservative according to claim 1, wherein the starch is at least one selected from corn starch, potato starch, sweet potato starch, tapioca starch and arrowroot starch.
3. The use of the preservative according to any one of claims 1 to 2 for preserving guavas.
4. The preparation method of the guava preservative is characterized by comprising the following steps:
preparing a Chinese herbal medicine extracting solution: weighing dandelion, hawthorn, liquorice and folium isatidis, adding the dandelion, the hawthorn, the liquorice and the folium isatidis into water, soaking for 1.5-2.5 h, boiling and decocting for 25-50 min, collecting filtrate, boiling and decocting the filter residue with water for 15-35 min, collecting filtrate, and combining the filtrate for 2 times before and after filtration to obtain a Chinese herbal medicine extracting solution; the total amount of Chinese herbal medicines used in each liter of Chinese herbal medicine extracting solution is 95-115 g, wherein the dosage of the Chinese herbal medicines such as dandelion, hawthorn, liquorice and folium isatidis is as defined in claim 1;
preparing a starch solution: boiling starch with water to obtain starch solution; wherein the content of starch in the starch solution is 25-50 g/L;
mixing the Chinese herbal medicine extract and the starch solution according to a volume ratio (0.8-1.2): (0.8-1.2) mixing to obtain the guava preservative.
5. The method of claim 4, wherein the starch is selected from at least one of corn starch, potato starch, sweet potato flour, tapioca flour, and arrowroot flour.
6. The guava preservative prepared by the method of any one of claims 4 to 5.
7. A method for preserving guava, which is characterized in that guava is placed in the guava preservative of claim 6, soaked for 1.5-2.5 hours and dried in the air.
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| CN113841731A (en) * | 2021-09-15 | 2021-12-28 | 中国热带农业科学院南亚热带作物研究所 | Novel guava preservative and preparation method thereof |
| CN115155380A (en) * | 2022-07-08 | 2022-10-11 | 河南榴博士农林开发有限公司 | Pomegranate preservative production method and production device |
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