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Method for biological preservation of crisp winter jujube

A technology for biological preservation and crisp winter jujube, applied in the biological field, can solve the problems of high cost, difficult equipment maintenance, strong technicality, etc., and achieve the effect of reducing mildew and maintaining hardness

Inactive Publication Date: 2018-12-28
湖州吴兴道场城乡建设发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Physical anti-corrosion and fresh-keeping methods require strong technical skills, difficult equipment maintenance, and relatively high costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of method of biological fresh-keeping crisp winter jujube, its steps are as follows:

[0020] (1) Fermentation:

[0021] Configure LB medium (both mass concentration g / L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerin 15.0ml, agar 15.0g, cornstarch 2g, stachyose 2g distilled water to 1.0L; pH 7.0, 121°C, 15min sterilization;

[0022] Bacillus licheniformis ZJU-X1 was inoculated into LB medium according to the inoculation amount of 10%, and fermented at 37°C for 3 hours to obtain a preservative;

[0023] (2) Preservation:

[0024] Dilute the antistaling agent 100 times and spray it evenly on the winter jujube. The spraying amount is that the weight of the antistaling agent is 1 / 1000 of the fresh winter jujube.

[0025] The fruit with a soluble solid content of 23.8% was stored at 25°C for 30 days to detect the results:

[0026] After the control fruit was stored for 10 days, the moldy and rotten fruits gradually increased, and the rate of moldy fruit wa...

Embodiment 2

[0029] A kind of method of biological fresh-keeping crisp winter jujube, its steps are as follows:

[0030] (1) Fermentation:

[0031] Configure LB medium (both mass concentration g / L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerin 15.0ml, agar 15.0g, cornstarch 3g, stachyose 4g distilled water to 1.0L; pH 7.0, 121°C, 15min sterilization;

[0032] Bacillus licheniformis ZJU-X1 was inoculated into LB medium according to the inoculation amount of 10%, and fermented at 39°C for 7 hours to obtain a preservative;

[0033] (2) Preservation:

[0034] Dilute the antistaling agent 100 times and spray it evenly on the winter jujube.

[0035] The fruit with a soluble solid content of 23.8% was stored at 25°C for 30 days to detect the results:

[0036] After the control fruit was stored for 10 days, the moldy and rotten fruits gradually increased, and the rate of moldy fruit was as high as 96.7% at 30 days. The molded fruit rate of the winter jujube treated by the present inven...

Embodiment 3

[0039] A kind of method of biological fresh-keeping crisp winter jujube, its steps are as follows:

[0040] (1) Fermentation:

[0041] Configure LB medium (both mass concentration g / L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol 15.0ml, agar 15.0g, cornstarch 2.5g, stachyose 3g Distilled water to 1.0L ;pH 7.0, 121℃, 15min sterilization;

[0042] Bacillus licheniformis ZJU-X1 was inoculated into LB medium according to the inoculation amount of 10%, and fermented at 37-39°C for 5 hours to obtain a preservative;

[0043] (2) Preservation:

[0044] Dilute the antistaling agent 100 times and spray it evenly on the winter jujube.

[0045] The fruit with a soluble solid content of 23.8% was stored at 25°C for 30 days to detect the results:

[0046] After the control fruit was stored for 10 days, the moldy and rotten fruits gradually increased, and the rate of moldy fruit was as high as 96.7% at 30 days. The molded fruit rate of the winter jujube treated by the present i...

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Abstract

The invention discloses a method for biological preservation of crisp winter jujube. The method includes step (1) of fermentation: configuring an LB medium (all mass concentration g / L): peptone 20 g,K2HPO4.3H2O 2.5 g, MgSO4 0.73 g, glycerol 15.0 ml, agar 15.0g, corn starch 2-3g, stachyose 2-4g, and distilled water used to achieve a constant volume of 1.0L; at the pH of 7.0 and a temperature of 121 DEG C, sterilizing for 15 min; inoculating bacillus licheniformis ZJU-X1 into the LB medium according to 10% of the inoculation amount, fermenting for 3-7 h at 37-39 DEG C, and obtaining a preservative; step (2) of preservation: diluting the preservative by 100 times, and spraying evenly the preservative on winter jujube. According to the method, the crisp winter jujube can be obtained by fermentation by using natural probiotic microorganisms, the winter jujube can be effectively preserved, the crisp hardness and sucrose content are maintained, and mildew is reduced.

Description

technical field [0001] The invention relates to a method for biologically preserving crisp winter jujube, which belongs to the field of biological technology. Background technique [0002] Dongzao is known as the "King of All Fruits". It is native to Zhanhua, Shandong, and has a history of more than 3,000 years. "Zhanhua Dongzao" is a treasure among winter jujubes. Because of its extremely delicious taste, it was designated as a "tribute" in the third year of Hongzhi in the Ming Dynasty until the Qing Dynasty. Dongzao is also known as "live vitamin pill" and "king of vitamin C". The vitamin C content is 50-3000 times that of ordinary fruits such as apples, pears and grapes. Contains zinc; in addition, the "cyclic acyl phosphate (CAMP)" contained in it has an anti-aging effect, has a strong destructive and inhibitory effect on cancer cells in the human body, and can also expand blood vessels, increase myocardial contractility, and improve myocardial contractility. Nutrition...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155
CPCA23B7/155
Inventor 范沈杰
Owner 湖州吴兴道场城乡建设发展有限公司
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