[go: up one dir, main page]

CN116250561B - Method for preserving bananas based on noni She Jinuo fermented residue extracting solution as preservative - Google Patents

Method for preserving bananas based on noni She Jinuo fermented residue extracting solution as preservative Download PDF

Info

Publication number
CN116250561B
CN116250561B CN202310418712.4A CN202310418712A CN116250561B CN 116250561 B CN116250561 B CN 116250561B CN 202310418712 A CN202310418712 A CN 202310418712A CN 116250561 B CN116250561 B CN 116250561B
Authority
CN
China
Prior art keywords
noni
preservative
jinuo
bananas
banana
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.)
Active
Application number
CN202310418712.4A
Other languages
Chinese (zh)
Other versions
CN116250561A (en
Inventor
吴金川
陈带娣
李清心
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Institute of Biological and Medical Engineering of Guangdong Academy of Sciences
Original Assignee
Institute of Biological and Medical Engineering of Guangdong Academy of Sciences
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Institute of Biological and Medical Engineering of Guangdong Academy of Sciences filed Critical Institute of Biological and Medical Engineering of Guangdong Academy of Sciences
Priority to CN202310418712.4A priority Critical patent/CN116250561B/en
Publication of CN116250561A publication Critical patent/CN116250561A/en
Application granted granted Critical
Publication of CN116250561B publication Critical patent/CN116250561B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/153Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154Organic compounds; Microorganisms; Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a banana preservation method based on noni She Jinuo fermented residue extracting solution as a preservative. The preparation method of the preservative comprises the following steps: cleaning naturally air-dried noni leaves with sterile water, then placing the noni leaves and noni fermentation residues into a sterilized pulverizer, adding sterile water, crushing, placing the mixed solution into a water bath for incubation, centrifuging to obtain a supernatant, and filtering the supernatant to obtain noni She Jinuo fermentation residues extract. The noni She Jinuo fruit fermentation residue extracting solution preservative effectively delays the browning of the peel and the water loss of the fruit of the banana, has excellent preservation effect, and effectively improves the quality and economic benefit of the fruit of the picked banana during storage and transportation.

Description

Method for preserving bananas based on noni She Jinuo fermented residue extracting solution as preservative
Technical Field
The invention relates to the field of fruit preservation, in particular to a method for preserving bananas based on noni She Jinuo fruit fermentation residue extract as a preservative.
Background
The banana has soft taste, is sweet and glutinous and smooth, is rich in nutrients such as sugar, pectin, cellulose, mineral substances, vitamins and the like, and has the pharmacological effects of resisting oxidation, reducing blood sugar, reducing blood pressure, treating diarrhea, relaxing bowel and the like. Bananas are typical jump-type fruits, and at normal temperature, banana peel is easy to brown after picking, the fruits are easy to rot, and the mouthfeel, the nutritional value and the economic value of the fruits are seriously influenced. At present, the fruit fresh-keeping method mainly comprises low-temperature storage, chemical fresh-keeping agent and chemical fresh-keeping agent combined low-temperature air-conditioning storage. However, these methods are costly and chemical preservatives pose a threat to the health of the consumer. Along with the importance of people on physical health and the improvement of food safety requirements, the development of a natural environment-friendly novel natural preservative is becoming a popular research.
Noni fruit, root, stem, leaf and flower can be used as medicine. Noni She Fuhan protein, essential amino acids, fat, trace elements, flavone and flavonoid glycoside, and has specific effects in treating inflammation, common cold, headache, fracture sprain, dermatoses, etc. Noni is rich in various amino acids, vitamins, minerals, total saponins, reducing sugar and polysaccharide, and has antibacterial, antioxidant, antiinflammatory, analgesic, antitumor, antidiabetic, and blood pressure lowering effects. Noni ferment is a fermentation product obtained by fermenting noni fruits by an endogenous microorganism, and contains more outstanding nutrition substances and pharmacological activity than noni fruits. At present, the juice yield of noni ferment is about 50-55%, so that a large amount of fermentation waste residues are remained while noni ferment is produced. If the fermentation waste residue is improperly treated, serious environmental pollution is caused.
At present, no report is found on the utilization of noni She Jinuo pomace extract as a preservative.
Disclosure of Invention
The invention aims to provide a method for preserving bananas based on noni She Jinuo fruit fermentation residue extract as a preservative, which delays browning and water loss of the picked bananas and improves the quality and economic benefit of the picked bananas during storage and transportation.
In one aspect, the invention provides a preservative, which is prepared by the following method: cleaning naturally air-dried noni leaves with sterile water, then placing the noni leaves and noni fermentation residues into a sterilized pulverizer, adding sterile water, crushing, placing the mixed solution into a water bath for incubation, centrifuging to obtain a supernatant, and filtering the supernatant to obtain noni She Jinuo fermentation residues extract, namely the preservative.
Preferably, the noni She Jinuo fermented pomace and the sterile water are prepared according to the following weight ratio of 5g:5g: mix 100mL.
Preferably, the incubation is at 60 ℃ for 2h.
Preferably, the centrifugation conditions are 6000rpm,10min.
Preferably, the filtration is performed with a 0.22 μm filter.
On the other hand, the invention also provides application of the preservative in fruit preservation. Preferably, the banana preservative is applied to banana preservation. Specifically, the preservative is sprayed or soaked on the bananas.
On the other hand, the invention also provides a method for preserving bananas based on noni She Jinuo fruit fermentation residue extract as a preservative, which comprises the following steps:
S1, cleaning fresh bananas with sterile water, and drying surface moisture to obtain bananas with clean surfaces;
S2, soaking the bananas with clean surfaces by using the preservative, and drying the surface moisture.
The invention has the technical advantages that:
1. The invention provides a preservative based on noni She Jinuo fermented residue extract. The invention develops a novel natural preservative by utilizing the extract of the fermentation residues of the dried noni She Henuo fruits and is applied to preserving the bananas. At 8d, the browning index and the water loss rate of the banana treated by the control group are respectively 100% and 14.13%, and the browning index and the water loss rate of the banana treated by the noni She Jinuo fruit fermentation residue extracting solution are respectively 79.17% and 11.82%. The noni She Jinuo fermented residue extracting solution can effectively delay the browning and water loss of bananas under normal temperature storage, prolong the storage time of the bananas and achieve effective fresh-keeping of the bananas after picking.
2. The preservative has simple raw materials and is derived from pure natural plant extracts, and the preservative has rich sources, no toxicity or irritation to human bodies. The preservative can keep the picked bananas fresh, improve the economic benefit, and simultaneously realize the recycling of noni fallen leaves and noni fermentation residues. The preservative provided by the invention is simple to prepare, easy to operate and easy for industrial production.
Drawings
FIG. 1 is the effect of preservative of the extract obtained in examples 1-3 on banana browning index; h 2 O: sterile water; NFRE: noni fermentation residue extract; NLFRE: noni She Jinuo fermented residue extract; NLE: noni leaf extract.
FIG. 2 is the effect of preservative of the extract obtained in examples 1-3 on banana water loss rate; h 2 O: sterile water; NFRE: noni fermentation residue extract; NLFRE: noni She Jinuo fermented residue extract; NLE: noni leaf extract.
FIG. 3 is a graph showing the effect of the preservative of the extract obtained in examples 1-3 on banana preservation.
Detailed Description
The following examples are further illustrative of the invention and are not intended to be limiting thereof.
Example 1: preparation of noni She Jinuo pomace extract
The preparation method of the noni She Jinuo fermented residue extract comprises the following steps:
S1, naturally air-dried noni leaves are cleaned by sterile water, dust on the surfaces of the dried noni leaves is removed, and the noni leaves with clean surfaces are obtained;
s2, fermenting residues of noni She Jinuo fruits according to the weight ratio of 5g:5g is put into a sterilized pulverizer, 100mL of sterile water is added for smashing, the mixed solution is put into a water bath kettle for incubation for 2 hours at 60 ℃ to obtain noni She Jinuo fruit fermentation residue solution;
S3, centrifuging the noni She Jinuo fermented dreg solution at 6000rpm for 10min, taking supernatant, and filtering the supernatant with a 0.22 mu m filter membrane to obtain a sterile noni She Jinuo fermented dreg extract.
Example 2: preparation of noni leaf extract
The procedure for preparation of noni leaf extract was substantially the same as in example 1, except that noni leaf was put in 5g into a sterilized pulverizer, and 100mL of sterilized water was added to break up.
Example 3: preparation of noni fermentation residue extract
The procedure of preparation of noni pomace extract was substantially the same as in example 1, except that noni pomace was crushed by adding 100mL of sterilized water into a sterilized crusher at 5 g.
Example 4: fresh-keeping application
The fresh-keeping effect of noni She Jinuo fermented residue extract (prepared in example 1), noni leaf extract (prepared in example 2) and noni fermented residue extract (prepared in example 3) as fresh-keeping agent on banana was compared. The method comprises the following specific steps:
S1, cleaning fresh bananas with sterile water, and drying surface moisture to obtain bananas with clean surfaces;
S2, placing the bananas with clean surfaces into sterile noni She Jinuo fermented residue extracting solution (or noni leaf extracting solution or noni fermented residue extracting solution) for 1min, naturally drying surface moisture, and placing into a fresh-keeping bag with sterile water as a reference;
s3, storing the bananas in an environment of 25 ℃. The browning index and the water loss rate of the bananas were measured every 2 days.
Peel browning index: according to the size of the browning area on the surface of the fruit, the classification is as follows: level 0: no browning exists; stage 1: the browning area is less than 5%;2 stages: 5-25% of browning area; 3 stages: the browning area is 25-50%; 4 stages: the browning area is more than 50%. The formula: browning index = Σ (browning number x number of fruits of the grade) ×100%/(total number of fruits x highest grade).
Water loss rate: the weight of each group of bananas was weighed and recorded on an electronic balance every 2 days. The formula: weight loss (%) = (m 0-m1)/m0 x 100%; where m 0 is the initial mass (g) before banana treatment and m 1 is the mass (g) after banana has been soaked and left for several days.
The results are shown in FIGS. 1-3.
As can be seen from fig. 1, the noni leaf extract, noni She Jinuo fermented residue extract and noni fermented residue extract can retard the browning of banana peel during normal temperature storage. 8d, the browning index of the banana peel treated by the control group (sterile water) reaches 100%, the browning index of the banana peel treated by the noni leaf extract is 91.67%, and the browning indexes of the banana peel treated by the noni She Jinuo and noni fermentation residue extracts are 79.17%.
As can be seen from fig. 2, the difference in the water loss rate between the banana treated with the control group (sterile water, 14.13%) and noni fermentation residue extract (14.12%) was not significant under normal temperature storage, indicating that the noni fermentation residue extract was not significant in the water retention effect on banana. 8d, the banana treated by the noni leaf extract (9.21%) and the noni She Jinuo fermented residue extract (11.82%) has a water loss rate which is obviously lower than that of a control group, which indicates that the noni leaf extract and the noni She Jinuo fermented residue extract have good water retention effect on the banana.
From fig. 3 and the above results, it can be seen that the treatment of noni She Jinuo fruit fermentation residue extract can effectively delay the browning of banana peel and the water loss of fruit, which indicates that noni She Jinuo fruit fermentation residue extract has the best effect of preserving banana.
The foregoing is merely a preferred embodiment of the present invention, and it should be noted that the above-mentioned preferred embodiment should not be construed as limiting the invention, and the scope of the invention should be defined by the appended claims. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the spirit and scope of the invention, and such modifications and adaptations are intended to be comprehended within the scope of the invention.

Claims (5)

1. The preservative is characterized by being prepared by the following steps: cleaning naturally air-dried noni leaves with sterile water, then placing the noni leaves and noni fermentation residues into a sterilized pulverizer, adding sterile water, crushing, placing the mixed solution into a water bath kettle, incubating at 60 ℃ for 2h, centrifuging at 6000rpm for 10min, taking supernatant, and filtering the supernatant with a 0.22 mu m filter membrane to obtain noni She Jinuo fermentation residues extract, namely a preservative; the noni She Jinuo fruit fermentation residues and the sterile water are prepared from the following components in parts by weight: 5g: mix 100 mL.
2. Use of the preservative according to claim 1 for preserving fruits.
3. Use according to claim 2, characterized in that it is in banana preservation.
4. Use according to claim 3, characterized in that the preservative is sprayed or soaked on the bananas.
5. The method for preserving the bananas based on noni She Jinuo fruit fermentation residue extracting solution as a preservative is characterized by comprising the following steps of:
S1, cleaning fresh bananas with sterile water, and drying surface moisture to obtain bananas with clean surfaces;
S2, soaking the bananas with clean surfaces by using the preservative as claimed in claim 1, and drying the surface moisture.
CN202310418712.4A 2023-04-19 2023-04-19 Method for preserving bananas based on noni She Jinuo fermented residue extracting solution as preservative Active CN116250561B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202310418712.4A CN116250561B (en) 2023-04-19 2023-04-19 Method for preserving bananas based on noni She Jinuo fermented residue extracting solution as preservative

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202310418712.4A CN116250561B (en) 2023-04-19 2023-04-19 Method for preserving bananas based on noni She Jinuo fermented residue extracting solution as preservative

Publications (2)

Publication Number Publication Date
CN116250561A CN116250561A (en) 2023-06-13
CN116250561B true CN116250561B (en) 2024-08-30

Family

ID=86682733

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202310418712.4A Active CN116250561B (en) 2023-04-19 2023-04-19 Method for preserving bananas based on noni She Jinuo fermented residue extracting solution as preservative

Country Status (1)

Country Link
CN (1) CN116250561B (en)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050181082A1 (en) * 2002-05-21 2005-08-18 Fumiyuki Isami Morinda citrifolla based antifungal formulations and methods
CN108887590A (en) * 2018-07-13 2018-11-27 江苏你好鸭食品有限公司 Extend the compounding mixture and preparation method thereof of fresh-keeping stewed meat products shelf-life
CN114246209A (en) * 2021-12-06 2022-03-29 海南金农实业有限公司 Litchi gas preservative and preparation method and use method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
诺丽果、种子和叶提取物抑菌活性及复合植物抑菌液配方筛选;刘霭莎,等;食品工业科技;第38卷(第14期);171-173、187 *

Also Published As

Publication number Publication date
CN116250561A (en) 2023-06-13

Similar Documents

Publication Publication Date Title
KR100790501B1 (en) Manufacturing method of fruit wine containing wild ginseng culture root
CN105595243A (en) Lipid-lowering porous fruit and vegetable powder containing rich chitosan and dietary fiber
CN101946935A (en) Double-component yacon fruit juice and preparation method thereof
CN112369539A (en) Fermented wolfberry juice and preparation method thereof
CN112167406A (en) Preparation method of black tea fermented tea beverage
CN103798374A (en) Ficus carica yoghourt
CN110973329A (en) A kind of processing method of fermented passion fruit preserved fruit
CN107094933A (en) A kind of citron tea and its production and use
CN116250561B (en) Method for preserving bananas based on noni She Jinuo fermented residue extracting solution as preservative
CN111493273B (en) Preparation method of Polygonatum kingianum fermentation liquor
CN111406931A (en) Aronia melanocarpa composite enzyme and preparation method thereof
KR102712972B1 (en) Alcohol fermentation enhancer comprising the stem of cannabis sativa l. and alcoholic beverage using the same
CN110591869A (en) Processing method of health-care tea wine
KR101123356B1 (en) Fermented drink produced with Lonicera japonica Thunb and the manufacturing method thereof
Pragalyaashree et al. Jackfruit processing and utilization of its waste: A review
KR101792346B1 (en) Preparation Method of the Fermentation Vinegar of Chestnut and Ogalpi Fruit
CN116349729B (en) Method for preserving bananas based on Cinnamomum kanehirae Hayata She Jinuo Lileaf extract as preservative
KR20020034102A (en) Manufacturing method of vinegar containing substance to become medicine
CN108771233B (en) Plant extract rich in antioxidant component and active lactobacillus, preparation method and application thereof in food
KR101928468B1 (en) The enzyme food using the reef in the fields and vegetable extract and manufacturing methods of the jam
CN101700059A (en) A kind of antistaling agent for mycelia of Sargentella sativarii and preparation method thereof
CN106616977A (en) Preparation method of edible cudrania tricuspidata ferment
CN116616340B (en) Method for preserving bananas based on noni fermentation residue fermentation liquor as preservative
Hamdi Nutritional and medicinal uses of prickly pear cladodes and fruits: Processing technology experiences and constraints
CN104432293A (en) Wild vegetable juice beverage and preparation process thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant