CN101204174A - Method for litchi anticorrosion and the application of grape fermentation health care products thereof - Google Patents
Method for litchi anticorrosion and the application of grape fermentation health care products thereof Download PDFInfo
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- CN101204174A CN101204174A CNA2006101707373A CN200610170737A CN101204174A CN 101204174 A CN101204174 A CN 101204174A CN A2006101707373 A CNA2006101707373 A CN A2006101707373A CN 200610170737 A CN200610170737 A CN 200610170737A CN 101204174 A CN101204174 A CN 101204174A
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- Prior art keywords
- lichee
- litchi
- grape
- major ingredient
- fermentation
- Prior art date
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- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 23
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 23
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 23
- 238000000855 fermentation Methods 0.000 title claims description 24
- 230000004151 fermentation Effects 0.000 title claims description 24
- 244000183278 Nephelium litchi Species 0.000 title abstract description 15
- 240000006365 Vitis vinifera Species 0.000 title abstract 2
- 239000003795 chemical substances by application Substances 0.000 claims description 27
- 241000219095 Vitis Species 0.000 claims description 21
- 239000004615 ingredient Substances 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 17
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 241000220317 Rosa Species 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 3
- 230000002411 adverse Effects 0.000 abstract description 2
- 230000003260 anti-sepsis Effects 0.000 abstract 4
- 229940079593 drug Drugs 0.000 abstract 2
- 239000003755 preservative agent Substances 0.000 abstract 2
- 230000002335 preservative effect Effects 0.000 abstract 2
- 241000219094 Vitaceae Species 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 17
- 230000008901 benefit Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical class [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 235000013717 Houttuynia Nutrition 0.000 description 1
- 240000000691 Houttuynia cordata Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000152045 Themeda triandra Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940105847 calamine Drugs 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229910052864 hemimorphite Inorganic materials 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- MVZXTUSAYBWAAM-UHFFFAOYSA-N iron;sulfuric acid Chemical compound [Fe].OS(O)(=O)=O MVZXTUSAYBWAAM-UHFFFAOYSA-N 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000014692 zinc oxide Nutrition 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
- CPYIZQLXMGRKSW-UHFFFAOYSA-N zinc;iron(3+);oxygen(2-) Chemical compound [O-2].[O-2].[O-2].[O-2].[Fe+3].[Fe+3].[Zn+2] CPYIZQLXMGRKSW-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to an antisepsis method for litchi and an application of healthy products fermented by the grapes in litchi antisepsis, belonging to a field of fruit antisepsis. The invention solves the problems that storage time of the litchi is short, or a preservative has an adverse impact on taste or appearance of the litchi or contains chemical medicines which are not beneficial for human body; besides, the invention provides an antisepsis method for the litchi and the method can be read in an instruction in detail; the method disclosed in the invention is simple and no complex device and expensive medicines are needed; the used preservative is natural beneficial components fermented by the grape without any substances harmful to human body; the litchi only needs to be soaked and does not become damaged and turns black in a long time and the coat of the litchi can keep rose color for a long time.
Description
Technical field
The present invention relates to the fruit corrosion-resistant field, is a kind of method of lichee and with the application at lichee of the health products of grape fermentation.
Background technology
Lichee is the characteristic fruit in Guangdong, be one of agriculture pillar industry. the story that highest-ranking imperial concubine Yang eats lichee is widely known from ancient times to the present, being handed down from age to age. Tang Ming emperor transmits fresh lichee to try to please highest-ranking imperial concubine with 800 li urgent document flying horses, proves absolutely that southern part of the country lichee is big to the preciousness and the insurance difficulty of northern area; Even the high speed vehicles such as automobile train aircraft have been arranged today, it is still very short that the northerner eats the time of lichee. because a fresh-keeping difficult problem that remains of lichee.
Guangdong lichee annual production reaches 9,000,000 tons, in world's lichee export volume, China accounts for 80%, yet and Guangdong has just accounted for 60%., in the face of lichee industry vast market prospect like this and huge profit margin, the long preservation problem of self has but become to hinder its bottleneck that produces the great number economic benefit. some regional lichee is per jin just sells 0.20 yuan, and more distressed is the lichee that can not be sold to be taken away feed pigs. this situation grievous injury the enthusiasm and the economic benefit of peasant planting lichee.
Publication number CN1685882, the invention of open day 2005.10.26 relates to a kind of antistaling agent for litchi and preparation method thereof, is used to solve litchi fruits holding time weak point, the problem that cost is high.Antistaling agent for litchi of the present invention, mainly the feedstock production by following weight portion forms bright pine needle 30-50 part, Radix Glycyrrhizae 30-50 part, fresh litchi leaf 50-100 part.Preparation method of the present invention includes following steps: take by weighing bright pine needle, Radix Glycyrrhizae, fresh litchi leaf, mixing adds container, twice of boiling, each amount of water was not advisable for 2 centimetres to have raw material, merged decoction liquor twice, and the filtrate that obtains after the filtration promptly is antistaling agent for litchi.But this antistaling agent fresh keeping time is short, only is about 20 days.
Publication number CN1352880, the patent disclosure of open day 2002.06.12 a kind of antistaling agent for litchi, concrete component is: calamine (or lime), potter's clay, strand bluegrass, cordate houttuynia, lotus leaf slag, citric acid, technique of activated ferrous powder with, sulfuric acid iron powder, cavings and food preservative cottonseed protein, the present invention is according to the lichee characteristics, the antistaling agent cost that adopts above composition to form is low, easy to use, good refreshing effect; As long as the antistaling agent water is mixed into pasty state, with the lichee dipping, dry and get final product, the fresh-keeping lichee of employing the method can be preserved 40-50 days during use.But this patent contains a large amount of chemical substances, and human body is had adverse influence, though fresh keeping time is longer, local flavor and outward appearance that it influences lichee are not suitable for a large amount of lichee and preserve industry.
Summary of the invention
An object of the present invention is to solving in the above-mentioned prior art lichee holding time shortly, or antistaling agent influences lichee taste and outward appearance or contains problem to the disadvantageous chemicals of human body, and a kind of method of lichee is provided.
Another object of the present invention provides a kind of application of using the health products of grape fermentation in the lichee field.
For achieving the above object, a technical scheme of the present invention provides a kind of method of lichee:
1. take that the method for following patent 200310100159.2 makes with the health products of grape fermentation as anticorrisive agent, be placed in the container;
The method of patent 200310100159.2: 100 parts of major ingredients, original seed 1-10 part, major ingredient is to contain 1-10 part grape, 1-10 part sugar, surplus is a water, complements to 100 parts.Original seed contains weight ratio lactic acid bacteria, saccharomycete, the acetic acid bacteria according to 1: 1: 1, and three kinds of bacterium constitute according to 1: 1: 1 weight ratio.Original seed is put into major ingredient, 22-32 ℃ of fermentation, the product that obtains during for 3-4 to pH value.
2. fresh lichee is put into said vesse, in anticorrisive agent, flood and soaked 0.5-2 hour;
3. soaked lichee is pulled out and drained, put into airtight container and put.
Say that further this method step is as follows:
1) with 100 parts of major ingredient, original seed 1-10 part is mixed, major ingredient is to contain 1-10 part grape, 1-10 part sugar, surplus is a water, complements to 100 parts, and original seed contains weight ratio lactic acid bacteria, saccharomycete, the acetic acid bacteria according to 1: 1: 1, three kinds of bacterium constitute according to 1: 1: 1 weight ratio, original seed is put into major ingredient, 22-32 ℃ of fermentation, is to obtain product at 3.5 o'clock to pH value; Take the above-mentioned health products of using grape fermentation as anticorrisive agent, be placed in the container;
2) fresh lichee is put into said vesse, in anticorrisive agent, flood and soaked 1 hour;
3) soaked lichee is pulled out drained, put into airtight container and put.
Get the anticorrisive agent of handling after the lichee and measure pH value, when pH value greater than 4 the time, add 10% syrup to the original volume amount, fermentation is that 3-4 can use again to pH value.
Another technical scheme of the present invention provides a kind of application of using the health products of grape fermentation in the lichee field.
A kind of health products with grape fermentation are the patent of the inventor application in 2003, the patent No. is 200310100159.2, the present invention contains major ingredient and the original seed fermentation makes health products, and major ingredient is grape, sugar and water, and raw material consumption and preparation method see specification in detail.Advantage of the present invention is that cultural method is simple, adopts mixed bacteria, long shelf-life, do not degenerate, the viable bacteria number is big, and cost is low, and is profitable, it is the health products made from following raw material by weight, wherein: 100 parts of major ingredients, original seed 1-10 part, major ingredient is to contain 1-10 part grape, 1-10 part sugar, surplus is a water, complements to 100 parts.Original seed contains weight ratio lactic acid bacteria, saccharomycete, the acetic acid bacteria according to 1: 1: 1, and three kinds of bacterium constitute according to 1: 1: 1 weight ratio.Original seed is put into major ingredient, 22-32 ℃ of fermentation, the product that obtains during for 3-4 to pH value.
Without the control group 1 that anticorrisive agent is handled, after lichee left low temperature environment, 1-3 days was blackening, all went rotten in 10 days.
With the control group 2 that commercially available antistaling agent is handled, lichee did not still go bad within 15 days, and after 15 days, the blackening of shell face after 20 days, is all gone rotten.
With the inventive method and the lichee handled as anticorrisive agent with the health products of grape fermentation, to place more than 6 months, shell keeps the rose color and luster, and pulp has the bright fragrance of strong lichee road, sweet and sour taste by the translucent milky that becomes.
Beneficial effect of the present invention:
1. the inventive method is simple, need not complex apparatus and costly medicine, and employed anticorrisive agent does not contain any harmful material for the natural beneficiating ingredient with grape fermentation, and it is bad only to need immersion to remain unchanged for a long period of time, not blackening, and shell keeps the rose color and luster.
2. product of the present invention does not influence the local flavor of lichee, and the anticorrosion time is long, from the June, 2006 so far, the lichee after the processing is still intact.
3. a kind of application of using the health products of grape fermentation in the lichee field of the present invention, this anticorrisive agent is with low cost, can reuse, and the syrup of adding 10% can replenish its consumption.
4. the lichee taste of handling with the inventive method is sour-sweet adjustable, and can also add other health-care components or improve the composition of taste, as tea, Chinese herbal medicine etc.
5. method of the present invention and " with the health products of grape fermentation " that adopted not only can be used for fresh-keeping lichee as anticorrisive agent, can also be widely used in the anticorrosion of various fruits and vegetables.
The specific embodiment
Further specify the present invention below in conjunction with embodiment, but not as a limitation of the invention.
Embodiment 1
1. take that the method for patent 200310100159.2 makes with 100 liters of the health products of grape fermentation as anticorrisive agent, be placed in the container;
2. 100 kilograms of fresh lichees are put into said vesse, in anticorrisive agent, flood and soaked 1 hour;
3. soaked lichee is pulled out and drained, put into airtight container and put and get final product.
Embodiment 2
1. will add 10% syrup in the anticorrisive agent of using among the embodiment 1 to 100 liters of original volume amounts, fermentation, to pH value be 3-4;
2. 100 kilograms of fresh lichees are put into said vesse, in anticorrisive agent, flood and soaked 1 hour;
3. soaked lichee is pulled out and drained, put into airtight container and put and get final product.
Claims (3)
1. the method for a lichee, this method step is as follows:
1) with 100 parts of major ingredient, original seed 1-10 part is mixed, major ingredient is to contain 1-10 part grape, 1-10 part sugar, surplus is a water, complements to 100 parts, and original seed contains weight ratio lactic acid bacteria, saccharomycete, the acetic acid bacteria according to 1: 1: 1, three kinds of bacterium constitute according to 1: 1: 1 weight ratio, original seed is put into major ingredient,, obtain product during for 3-4 to pH value 22-32 ℃ of fermentation; Take the above-mentioned health products of using grape fermentation as anticorrisive agent, be placed in the container;
2) fresh lichee is put into said vesse, in anticorrisive agent, flood and soaked 0.5-2 hour;
3) soaked lichee is pulled out drained, put into airtight container and put.
2. according to the method for the described lichee of claim 1, it is characterized in that this method step is as follows:
1) with 100 parts of major ingredient, original seed 1-10 part is mixed, major ingredient is to contain 1-10 part grape, 1-10 part sugar, surplus is a water, complements to 100 parts, and original seed contains weight ratio lactic acid bacteria, saccharomycete, the acetic acid bacteria according to 1: 1: 1, three kinds of bacterium constitute according to 1: 1: 1 weight ratio, original seed is put into major ingredient, 22-32 ℃ of fermentation, is to obtain product at 3.5 o'clock to pH value; Take the above-mentioned health products of using grape fermentation as anticorrisive agent, be placed in the container;
2) fresh lichee is put into said vesse, in anticorrisive agent, flood and soaked 1 hour;
3) soaked lichee is pulled out drained, put into airtight container and put.
3. use of the application of the health products of grape fermentation in the lichee field.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101707373A CN101204174B (en) | 2006-12-22 | 2006-12-22 | Method for litchi anticorrosion and the application of grape fermentation health care products thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101707373A CN101204174B (en) | 2006-12-22 | 2006-12-22 | Method for litchi anticorrosion and the application of grape fermentation health care products thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101204174A true CN101204174A (en) | 2008-06-25 |
| CN101204174B CN101204174B (en) | 2011-01-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2006101707373A Expired - Fee Related CN101204174B (en) | 2006-12-22 | 2006-12-22 | Method for litchi anticorrosion and the application of grape fermentation health care products thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN101204174B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101914475A (en) * | 2010-07-30 | 2010-12-15 | 山东宝来利来生物工程股份有限公司 | A strain of lactic acid bacteria that can be used for biological preservation and preservation and its application |
| CN103519315A (en) * | 2013-10-23 | 2014-01-22 | 西华大学 | Vegetable fermentation liquid and preparation method and application thereof |
| CN104489065A (en) * | 2014-12-30 | 2015-04-08 | 北海万物盛生物技术开发有限公司 | Method for preparing litchi preservative by utilizing natural plants |
| CN105994604A (en) * | 2016-05-27 | 2016-10-12 | 柳州益泰农业科技有限公司 | Fresh keeping agent for fresh keeping of apricots |
| CN107251941A (en) * | 2017-07-10 | 2017-10-17 | 桂林融通科技有限公司 | A kind of preparation method of antistaling agent for litchi |
| CN110050832A (en) * | 2019-05-08 | 2019-07-26 | 中国热带农业科学院南亚热带作物研究所 | The preparation method and gained fermentation liquid and its application method of a kind of fruit fermentation liquid |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2067843C1 (en) * | 1993-08-11 | 1996-10-20 | Научно-консультативный внедренческий центр "Консервтехпрогресс" | Method of fruit kvas making |
| CN1236041C (en) * | 2003-08-06 | 2006-01-11 | 陈长武 | Process for producing mountain grape ice wine |
| CN1290442C (en) * | 2003-10-14 | 2006-12-20 | 刘杰龙 | Health-care product from grape fermentation, preparing method and use thereof |
| CN1710047A (en) * | 2004-06-17 | 2005-12-21 | 王德祥 | Lactic wine |
-
2006
- 2006-12-22 CN CN2006101707373A patent/CN101204174B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101914475A (en) * | 2010-07-30 | 2010-12-15 | 山东宝来利来生物工程股份有限公司 | A strain of lactic acid bacteria that can be used for biological preservation and preservation and its application |
| CN103519315A (en) * | 2013-10-23 | 2014-01-22 | 西华大学 | Vegetable fermentation liquid and preparation method and application thereof |
| CN103519315B (en) * | 2013-10-23 | 2015-05-20 | 西华大学 | Vegetable fermentation liquid and preparation method and application thereof |
| CN104489065A (en) * | 2014-12-30 | 2015-04-08 | 北海万物盛生物技术开发有限公司 | Method for preparing litchi preservative by utilizing natural plants |
| CN105994604A (en) * | 2016-05-27 | 2016-10-12 | 柳州益泰农业科技有限公司 | Fresh keeping agent for fresh keeping of apricots |
| CN107251941A (en) * | 2017-07-10 | 2017-10-17 | 桂林融通科技有限公司 | A kind of preparation method of antistaling agent for litchi |
| CN110050832A (en) * | 2019-05-08 | 2019-07-26 | 中国热带农业科学院南亚热带作物研究所 | The preparation method and gained fermentation liquid and its application method of a kind of fruit fermentation liquid |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101204174B (en) | 2011-01-26 |
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Granted publication date: 20110126 Termination date: 20121222 |