CN104082405A - Preparation method of longan preservative - Google Patents
Preparation method of longan preservative Download PDFInfo
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- CN104082405A CN104082405A CN201410381115.XA CN201410381115A CN104082405A CN 104082405 A CN104082405 A CN 104082405A CN 201410381115 A CN201410381115 A CN 201410381115A CN 104082405 A CN104082405 A CN 104082405A
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- longan
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- antistaling agent
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Abstract
The invention provides a preparation method of a longan preservative. The preparation method of the longan preservative comprises the following steps: crushing the following raw materials according to parts by weight in proportion until the particle size is less than 0.5mm: 20-100 parts of green tea, 10-20 parts of pepper and 20-70 parts of orange peel, extracting with 100-300 parts by weight of a solvent, firstly carrying out ultrasonic wave for 10-30 minutes in extraction, standing for 2-20 hours, filtering to obtain filtrate, then distilling the filtrate, removing the solvent, and adding 0.1-3 parts by weight of assistant and 50-200g of water so as to prepare the longan preservative. The preparation method of the longan preservative aims at prolonging the service life of longyan, improving the fruit eating safety, and lowering the production cost, and has great popularization value and social benefit.
Description
Technical field
The present invention relates to field of fruit freshness keeping, be specifically related to a kind of preparation method of antistaling agent for longan.
Background technology
Longan, rectification of name is called longan, is China's south subtropics famous and expensive special local product, and its fruit is rich in nutrition, liked by people, is more considered as precious tonic.Longan originates in subtropical zone, has very high nutritive value and economic worth, and Euphoria subtropical zone famous and high-quality fruit is ripe high temperature and humidity season.Fruit water content, sugar content are high, and respiration is vigorous, the various pathogens of easy infection.Under normal temperature condition, adopt rear 3-4 days with regard to brown stain, sour, rotten, be one of fruit of more difficult preservation and freshness.Adopt Longan Storage preservation technique to carry out fresh-keeping, can alleviate fresh fruit selling pressure, extend the supply phase, increase economic efficiency.
Summary of the invention
For the prolongation longan life-span time, improve the edible security of fruit, and reduce production costs, the invention provides a kind of fruit antistaling agent efficiently, concrete scheme is as follows:
A kind of preparation method of antistaling agent for longan, it is characterized in that: the raw material by following weight portion makes: green tea 20-100 weight portion, pepper 10-20 weight portion and orange peel 20-70 weight portion, above raw material is crushed to particle diameter by proportioning and is less than 0.5mm, through the solvent extraction of 100-300 weight portion, when extraction, first ultrasonic wave 10-30 minute, places 2-20h, filters to get filtrate, then filtrate rectifying is removed to solvent, add 0.1-3 weight portion auxiliary agent and 50-200g water to be formulated as antistaling agent for longan.
Described antistaling agent for longan is made by the raw material of following weight portion: green tea 40-80 weight portion, pepper 10-20 weight portion, orange peel 20-50 weight portion.
Described auxiliary dosage is that the consumption of 0.5-2 weight portion and water is 80-220 weight portion.
Described solvent is any one of ethanol or propyl alcohol, and described auxiliary agent is shitosan.
Described raw material abstraction ultrasonic wave is processed rear heated solvent, and the temperature of described solvent heating is 50-80 DEG C, and extracting the required time is 2-20h.
The invention has the advantages that:
1, adopt material of vegetable origin green tea, pepper and orange peel, raw material sources extensively easily obtain, and the antistaling agent safety and environmental protection degradable of preparation does not affect the taste of fruit, only needs clear water to rinse even with cleaning when edible.
2, the extract of green tea, pepper and orange peel exceeds more than 3 times than the fresh-keeping effect of single raw material.
3, extraction process is simple, adopts ethanol or propyl alcohol that low toxicity is even nontoxic when extraction, and has through a small amount of ethanol of evidence or propyl alcohol the effect that extends the antistaling agent shelf-life.
4, first ultrasonic wave is processed and is heated, has improved extraction efficiency.
Detailed description of the invention:
Further explain the present invention below in conjunction with embodiment, but embodiment does not limit in any form to the present invention.
Embodiment 1, green tea 20g, pepper 20g and orange peel 20g, above raw meal is broken to particle diameter and is less than 0.5mm, add the etoh solvent extraction of 100g, first ultrasonic wave 10 minutes, is then heated to 60 DEG C and places 5h, filters to get filtrate, then filtrate rectifying is removed to etoh solvent, add 0.5g shitosan and 80g water to be formulated as antistaling agent for longan.
Embodiment 2, green tea 40g, pepper 10g and orange peel 30g, above raw meal is broken to particle diameter and is less than 0.5mm, add the etoh solvent extraction of 120g, first ultrasonic wave 10 minutes, is then heated to 80 DEG C and places 5h, filters to get filtrate, then filtrate rectifying is removed to etoh solvent, add 0.5g shitosan and 100g water to be formulated as antistaling agent for longan.
Embodiment 3, green tea 50g, pepper 15g and orange peel 20g, above raw meal is broken to particle diameter and is less than 0.5mm, add the etoh solvent extraction of 150g, first ultrasonic wave 10 minutes, is then heated to 70 DEG C and places 8h, filters to get filtrate, then filtrate rectifying is removed to etoh solvent, add 0.5g shitosan and 120g water to be formulated as antistaling agent for longan.
Embodiment 4, green tea 60g, pepper 20g and orange peel 50g, above raw meal is broken to particle diameter and is less than 0.5mm, add the etoh solvent extraction of 200g, first ultrasonic wave 10 minutes, is then heated to 60 DEG C and places 5h, filters to get filtrate, then filtrate rectifying is removed to etoh solvent, add 1g shitosan and 150g water to be formulated as antistaling agent for longan.
Embodiment 5, green tea 70g, pepper 20g and orange peel 50g, above raw meal is broken to particle diameter and is less than 0.5mm, add the solvent propyl alcohol extraction of 220g, first ultrasonic wave 10 minutes, is then heated to 60 DEG C and places 5h, filters to get filtrate, then filtrate rectifying is removed to solvent propyl alcohol, add 1g shitosan and 150g water to be formulated as antistaling agent for longan.
Embodiment 6, green tea 80g, pepper 10g and orange peel 50g, above raw meal is broken to particle diameter and is less than 0.5mm, add the solvent propyl alcohol extraction of 260g, first ultrasonic wave 15 minutes, is then heated to 60 DEG C and places 5h, filters to get filtrate, then filtrate rectifying is removed to solvent propyl alcohol, add 0.5g shitosan and 150g water to be formulated as antistaling agent for longan.
Embodiment 7, green tea 100g, pepper 10g and orange peel 20g, above raw meal is broken to particle diameter and is less than 0.5mm, add the etoh solvent extraction of 280g, first ultrasonic wave 20 minutes, is then heated to 60 DEG C and places 5h, filters to get filtrate, then filtrate rectifying is removed to etoh solvent, add 2g shitosan and 150g water to be formulated as antistaling agent for longan.
Embodiment 8, green tea 20g, pepper 20g and orange peel 70g, above raw meal is broken to particle diameter and is less than 0.5mm, add the etoh solvent extraction of 200g, first ultrasonic wave 12 minutes, is then heated to 60 DEG C and places 5h, filters to get filtrate, then filtrate rectifying is removed to etoh solvent, add 1g shitosan and 100g water to be formulated as antistaling agent for longan.
Comparative example 1, green tea 100g, green tea is crushed to particle diameter and is less than 0.5mm, add the etoh solvent extraction of 100g, first ultrasonic wave 10 minutes, is then heated to 60 DEG C and places 5h, filters to get filtrate, then filtrate rectifying is removed to etoh solvent, add 0.5g shitosan and 100g water to be formulated as contrast antistaling agent 1.
Comparative example 2, pepper 100g, pepper powder is broken to particle diameter and is less than 0.5mm, add the etoh solvent extraction of 100g, first ultrasonic wave 10 minutes, is then heated to 60 DEG C and places 5h, filters to get filtrate, then filtrate rectifying is removed to etoh solvent, add 0.5g shitosan and 100g water to be formulated as contrast antistaling agent 2.
Comparative example 3, orange peel 100g, orange peel is crushed to particle diameter and is less than 0.5mm, add the etoh solvent extraction of 100g, first ultrasonic wave 10 minutes, is then heated to 60 DEG C and places 5h, filters to get filtrate, then filtrate rectifying is removed to etoh solvent, add 0.5g shitosan and 100g water to be formulated as contrast antistaling agent 3.
Comparative example 4, green tea 100g and orange peel 30g, raw meal is broken to particle diameter and is less than 0.5mm, add the etoh solvent extraction of 200g, first ultrasonic wave 10 minutes, is then heated to 60 DEG C and places 5h, filters to get filtrate, then filtrate rectifying is removed to etoh solvent, add 1g shitosan and 100g water to be formulated as contrast antistaling agent 4.
Comparative example 5, green tea 100g and pepper 10g, raw meal is broken to particle diameter and is less than 0.5mm, add the etoh solvent extraction of 200g, first ultrasonic wave 10 minutes, is then heated to 60 DEG C and places 5h, filters to get filtrate, then filtrate rectifying is removed to etoh solvent, add 1g shitosan and 100g water to be formulated as contrast antistaling agent 5.
Comparative example 6, pepper 30g and orange peel 50g, raw meal is broken to particle diameter and is less than 0.5mm, add the etoh solvent extraction of 100g, first ultrasonic wave 10 minutes, is then heated to 60 DEG C and places 5h, filters to get filtrate, then filtrate rectifying is removed to etoh solvent, add 1g shitosan and 100g water to be formulated as contrast antistaling agent 6.
Preserve test: the longan of getting new harvesting packs in basket, every 50 one group with a kind of antistaling agent processing, embodiment 1-8, comparative example 1-6 and blank, for 15 groups, after being dried, longan after treatment packs transparent boxes with holes into, 5-10 DEG C of preservation, at 7 days, within 15 days and 30 days, observe afterwards respectively.Observe and decide standard: whether pericarp has white point, adds up albomaculatus fruit quantity; Whether pericarp is dry and cracked, the dry and cracked quantity of statistics pericarp.
Experimental result is as follows:
Can obtain by above experiment, the present invention has outstanding effect aspect extending longan shelf life.
The above; be only preferably detailed description of the invention of the present invention, but protection scope of the present invention is not limited to this, in the technical scope that any those of ordinary skill in the art disclose in the present invention; the variation that can expect easily or replacement, within all should being encompassed in protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claim.
Claims (5)
1. the preparation method of an antistaling agent for longan, it is characterized in that: the raw material by following weight portion makes: green tea 20-100 weight portion, pepper 10-20 weight portion and orange peel 20-70 weight portion, above raw material is crushed to particle diameter by proportioning and is less than 0.5mm, through the solvent extraction of 100-300 weight portion, when extraction, first ultrasonic wave 10-30 minute, places 2-20h, filters to get filtrate, then filtrate rectifying is removed to solvent, add 0.1-3 weight portion auxiliary agent and 50-200g water to be formulated as antistaling agent for longan.
2. the preparation method of antistaling agent for longan according to claim 1, is characterized in that: described antistaling agent for longan is made by the raw material of following weight portion: green tea 40-80 weight portion, pepper 10-20 weight portion, orange peel 20-50 weight portion.
3. the preparation method of antistaling agent for longan according to claim 1, is characterized in that: described auxiliary dosage is that the consumption of 0.5-2 weight portion and water is 80-220 weight portion.
4. the preparation method of antistaling agent for longan according to claim 3, is characterized in that: described solvent is any one of ethanol or propyl alcohol, and described auxiliary agent is shitosan.
5. the preparation method of antistaling agent for longan according to claim 1, is characterized in that: described raw material abstraction ultrasonic wave is processed rear heated solvent, and the temperature of described solvent heating is 50-80 DEG C, and extracting the required time is 2-20h.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410381115.XA CN104082405B (en) | 2014-08-05 | 2014-08-05 | A kind of preparation method of antistaling agent for longan |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410381115.XA CN104082405B (en) | 2014-08-05 | 2014-08-05 | A kind of preparation method of antistaling agent for longan |
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| CN104082405A true CN104082405A (en) | 2014-10-08 |
| CN104082405B CN104082405B (en) | 2016-08-24 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904820A (en) * | 2015-06-24 | 2015-09-16 | 南京大地冷冻食品有限公司 | Application of ginger juice and orange peel coating preservation solution to preservation of fruits and vegetables and chilled meat |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1450861A (en) * | 2000-03-03 | 2003-10-22 | 桔感有限公司 | Fruit and vegetable preservative agent |
| CN101433235A (en) * | 2008-12-25 | 2009-05-20 | 福建农林大学 | Chitosan antistaling agent for longan and preparation method thereof |
| CN101766212A (en) * | 2009-01-07 | 2010-07-07 | 蒋进军 | Longan preservative |
-
2014
- 2014-08-05 CN CN201410381115.XA patent/CN104082405B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1450861A (en) * | 2000-03-03 | 2003-10-22 | 桔感有限公司 | Fruit and vegetable preservative agent |
| CN101433235A (en) * | 2008-12-25 | 2009-05-20 | 福建农林大学 | Chitosan antistaling agent for longan and preparation method thereof |
| CN101766212A (en) * | 2009-01-07 | 2010-07-07 | 蒋进军 | Longan preservative |
Non-Patent Citations (2)
| Title |
|---|
| 佚名: "《利用中药简易保藏龙眼效果好》", 《福建农业科技》 * |
| 常世敏等: "《龙眼采后贮藏保鲜技术研究进展》", 《广西热带农业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904820A (en) * | 2015-06-24 | 2015-09-16 | 南京大地冷冻食品有限公司 | Application of ginger juice and orange peel coating preservation solution to preservation of fruits and vegetables and chilled meat |
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| Publication number | Publication date |
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| CN104082405B (en) | 2016-08-24 |
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Inventor after: Huang Xinjian Inventor before: Chen Qinglei |
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Effective date of registration: 20170803 Address after: 221245, Xuzhou District, Jiangsu City, Suining Province Liang Ji River North Agricultural Demonstration Zone Three District Patentee after: Jiangsu crown Agriculture Technology Co., Ltd. Address before: 523000 Guangdong Province, Dongguan city Changping town train station inspection building block A Patentee before: DONGGUAN FENGDENGYUAN AGRICULTURAL SCIENCE & TECHNOLOGY CO., LTD. |
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Granted publication date: 20160824 Termination date: 20180805 |