CN110037097A - 一种天然保鲜液的制备方法 - Google Patents
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- 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
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Abstract
本发明公开了一种天然保鲜液的制备方法，按照重量配比包括如下原料：迭迭香鲜叶或干叶8‑12份、甜叶菊鲜叶或干叶1‑3份，分别将迭迭香鲜叶或干叶与甜叶菊鲜叶或干叶粉碎后混合，加入水浸泡，再进行水蒸气蒸馏，提取出馏出液得到保鲜液，冷却至室温后进行灌装，密封冷藏。本发明通过提取其本身含有的抑菌抗氧化成分，使用时，将果蔬浸泡于保鲜液中，或者将保鲜液喷洒在果蔬表面，可以减缓果蔬霉变，且在保质期内不会改变果蔬的原始口味，对果蔬具有很好的保鲜作用，本发明由于没有添加其他剂量，可以用于漱口，改善口腔溃疡，也可用于人体皮肤治疗皮肤瘙痒，本发明制备的保鲜液在进行水稀释后浓度变低，可用于食用。
Description
技术领域
本发明涉及治疗保鲜液技术领域，尤其涉及一种天然保鲜液的制备方法。
背景技术
果蔬在贮藏过程中，虽然失去了水分和无机物的供应，但仍然是活体，其主要代谢过程是呼吸作用，本身会放出乙烯或碳酸气体，这些气体是引起果蔬生理变化、促使果蔬后熟、老化以至腐烂变质的根本原因，为适应果蔬采摘后运输，百姓购买后的时段保鲜，需要有保鲜液来保持果蔬的新鲜。
发明内容
为解决以上为题，本发明提供了一种天然保鲜液的制备方法，按照重量配比包括如下原料：迭迭香鲜叶或干叶8-12份、甜叶菊鲜叶或干叶1-3份，分别将迭迭香鲜叶与甜叶菊鲜叶粉碎后混合，加入水浸泡，再进行水蒸气蒸馏，提取出馏出液得到保鲜液，冷却至室温后进行灌装，密封冷藏。
对本发明的进一步描述，所述迭迭香鲜叶或干叶9-11份、甜叶菊鲜叶或干叶1-2份。
对本发明的进一步描述，所述水蒸汽蒸馏5至10小时。
对本发明的进一步描述，所述迭迭香鲜叶或干叶与甜叶菊鲜叶或干叶清水洗净干燥后进行粉碎。
对本发明的进一步描述，所述迭迭香鲜叶或干叶与甜叶菊鲜叶或干叶粉碎至过40目筛。
采用上述技术方案，具有如下有益效果：
本发明通过提取其本身含有的抑菌抗氧化成分，使用时，将果蔬浸泡于保鲜液中，或者将保鲜液喷洒在果蔬表面，可以减缓果蔬霉变，从而加长了果蔬的保鲜时间，绿色安全，能够减缓果蔬的腐烂速度，进而延长果蔬的保质期，且在保质期内不会改变果蔬的原始口味，对果蔬具有很好的保鲜作用，本发明由于没有添加其他剂量，可以用于漱口，改善口腔溃疡，也可用于人体皮肤治疗皮肤瘙痒，本发明制备的保鲜液在进行水稀释后浓度变低，可用于食用。
具体实施方式
实施例1：一种天然保鲜液的制备方法，按照重量配比包括如下原料：迭迭香鲜叶或干叶9份、甜叶菊鲜叶或干叶1份，迭迭香鲜叶或干叶与甜叶菊鲜叶或干叶清水洗净干燥后进行粉碎至过40目筛后混合，加入水浸泡，再进行水蒸气蒸馏，蒸馏5至10小时，提取出馏出液得到保鲜液，冷却至室温后进行灌装，密封冷藏。
实施例2：一种天然保鲜液的制备方法，按照重量配比包括如下原料：迭迭香鲜叶或干叶10份、甜叶菊鲜叶或干叶2份，迭迭香鲜叶或干叶与甜叶菊鲜叶或干叶清水洗净干燥后进行粉碎至过40目筛后混合，加入水浸泡，再进行水蒸气蒸馏，蒸馏5至10小时，提取出馏出液得到保鲜液，冷却至室温后进行灌装，密封冷藏。
实施例3：一种天然保鲜液的制备方法，按照重量配比包括如下原料：迭迭香鲜叶或干叶11份、甜叶菊鲜叶或干叶3份，迭迭香鲜叶或干叶与甜叶菊鲜叶或干叶清水洗净干燥后进行粉碎至过40目筛后混合，加入水浸泡，再进行水蒸气蒸馏，蒸馏5至10小时，提取出馏出液得到保鲜液，冷却至室温后进行灌装，密封冷藏。
甜叶菊含有丰富的糖苷类、有机酸类、氨基酸、蛋白质等，以其高甜度低热量得名，甜叶菊所含的天然活性物物质在降血糖，降血压、提高免疫力，康养护、抑菌等方面发挥重要作用，口香糖中通常添加甜叶菊可抑菌、抑制龋齿。
本发明通过提取其本身含有的抑菌抗氧化成分，使用时，将果蔬浸泡于保鲜液中，或者将保鲜液喷洒在果蔬表面，可以减缓果蔬霉变，从而加长了果蔬的保鲜时间，绿色安全，能够减缓果蔬的腐烂速度，进而延长果蔬的保质期，且在保质期内不会改变果蔬的原始口味，对果蔬具有很好的保鲜作用，本发明由于没有添加其他剂量，可以用于漱口，改善口腔溃疡，也可用于人体皮肤治疗皮肤瘙痒，本发明制备的保鲜液在进行水稀释后浓度变低，可用于食用。
以上描述了本发明的基本原理和主要特征，本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内，发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (5)
1.一种天然保鲜液的制备方法，其特征在于，按照重量配比包括如下原料：迭迭香鲜叶8-12份、甜叶菊鲜叶1-3份，分别将迭迭香鲜叶或干叶与甜叶菊鲜叶或干叶粉碎后混合，加入水浸泡，再进行水蒸气蒸馏，提取出馏出液得到保鲜液，冷却至室温后进行灌装，密封冷藏。
2.根据权利要求1所述的一种天然保鲜液的制备方法，其特征在于，所述迭迭香鲜叶或干叶9-11份、甜叶菊鲜叶或干叶1-2份。
3.根据权利要求1所述的一种天然保鲜液的制备方法，其特征在于，所述水蒸汽蒸馏5至10小时。
4.根据权利要求1所述的一种天然保鲜液的制备方法，其特征在于，所述迭迭香鲜叶或干叶与甜叶菊鲜叶或干叶清水洗净干燥后进行粉碎。
5.根据权利要求1所述的一种天然保鲜液的制备方法，其特征在于，所述迭迭香鲜叶或干叶与甜叶菊鲜叶或干叶粉碎至过40目筛。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794225A (zh) * | 2022-05-19 | 2022-07-29 | 新疆农业大学 | 一种含核桃青皮多酚的保鲜液及其制备方法和用途 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794225A (zh) * | 2022-05-19 | 2022-07-29 | 新疆农业大学 | 一种含核桃青皮多酚的保鲜液及其制备方法和用途 |
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