CN109619172A - Organic citrus preservation method - Google Patents
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- CN109619172A CN109619172A CN201910010786.8A CN201910010786A CN109619172A CN 109619172 A CN109619172 A CN 109619172A CN 201910010786 A CN201910010786 A CN 201910010786A CN 109619172 A CN109619172 A CN 109619172A
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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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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Abstract
The invention discloses a kind of organic citrus preservation methods, comprising: S1, cleans citrus, disinfection；Sterile-processed citrus is put into 15~25min of immersion in fresh-keeping solution by the fresh-keeping solution that S2, configuration mass fraction containing environmental protection ferment are 5%~10%；S3, the citrus after immersion is pulled out, is dried up in the environment of 25~30 DEG C with air blower, is then installed with freshness protection package, be placed at shady and cool ventilation drying；Wherein, the raw material of environmental protection ferment includes: ginger, purple sweet potato, lemon, mulberries, orange peel, white sugar, lactic acid bacteria, kelp, spirulina.The present invention has not only obtained the environment friendly and pollution-free citrus preservative for not adding chemical industrial product but also application method is simple, and sugariness that is of good preservation effect but also being citrus obtains stable rising within the shelf-life, makes the mouthfeel of citrus more preferably.
Description
Technical field
The present invention relates to fruit preservation method fields.It is more particularly related to a kind of fresh-keeping side of organic citrus
Method.
Background technique
Increasingly increase as people's lives are horizontal, the demand of different types of fruit is increasingly increased, still
The fresh keeping time of fruit is all very short, does not adapt to transport or store for a long time, it is therefore desirable to use necessary fresh-keeping means
Fresh-keeping to fruit progress, traditional citrus preservation method is then to be sprayed antistaling agent using the antistaling agent of industrial chemical manufacture
It spills to citrus surface or citrus is immersed in antistaling agent, inevitably have the residual of chemicals during handling fruit
It stays, human body is impacted.
Summary of the invention
It is an object of the invention to solve at least the above problems, and provide the advantages of at least will be described later.
In order to realize these purposes and other advantages according to the present invention, a kind of organic citrus preservation method is provided,
It can guarantee that citrus has the shelf-life of long period, and be able to ascend the mouthfeel of citrus, keep the sugared content of citrus higher,
A kind of organic citrus preservation method, specifically includes:
S1, citrus is cleaned, disinfection；
The fresh-keeping solution that S2, configuration mass fraction containing environmental protection ferment are 5%~10%, sterile-processed citrus is put into
15~25min is impregnated in fresh-keeping solution；
S3, the citrus after immersion is pulled out, is dried up in the environment of 25~30 DEG C with air blower, then with fresh-keeping packed
It is good, it is placed at shady and cool ventilation drying；
Wherein, the raw material of environmental protection ferment include: ginger, purple sweet potato, lemon, mulberries, orange peel, white sugar, lactic acid bacteria, kelp,
Spirulina.
Preferably, the environmental protection ferment includes the raw material of following parts by weight: 50-80 parts of ginger, 50-80 parts of lemon, mandarin orange
50-80 parts of orange peel, 20-30 parts of purple sweet potato, 20-30 parts of mulberries, 20-30 parts of kelp, 30-60 parts of white sugar, 0.1-0.3 parts of lactic acid bacteria,
0.5-1.0 parts of spirulina.
Preferably, the freshness protection package is first sprayed lining 3-5 times with the fresh-keeping solution using preceding, every time spraying interval
1~2min dries up freshness protection package lining with air blower after spraying.
Preferably, the citrus after will be sterile-processed in S2 is soaked in fresh-keeping solution in 30~60min.
Preferably, the pH value of the fresh-keeping solution is between 5~9.
Preferably, environmental protection ferment specific the preparation method comprises the following steps:
Step 1: the sheet of 0.2~0.5cm of thickness, lemon 50-80 are cut into 50-80 parts of ginger peelings of parts by weight meter
Part is cut into the sheet of 0.2~0.5cm of thickness, and 50-80 parts of orange peel are ground into 20-30 parts of the particle of 10-20 mesh, purple sweet potato, kelp
20-30 parts, 20-30 parts of mulberries, are rolled into mud；
Step 2: by the material in step 1 according to ginger, purple sweet potato, orange peel, mulberries, kelp, lemon sequence by holding
Device lower part to top is put, a kind of every white sugar replaced raw material and be uniformly laid with weight of white sugar a quarter, then close with sealing cover
Envelope, obtains substrate, and substrate is placed under the cool environment that room temperature is 20 DEG C~25 DEG C and carries out just fermentation 3~5 days, will be above-mentioned heavy
0.1-0.3 parts of lactic acid bacteria, 0.5-1.0 parts of the spirulina mixing that part is counted are measured, are made into 5 parts by weight of distilled water of parts by weight meter molten
Liquid is sprayed on the substrate after just fermenting, and is fermented again with the sealing of sealing cover lid again, fermentation temperature is controlled 35~37.8
Between DEG C, fermentation time is 60~180 days, obtains environmental protection ferment coarse fodder；
Step 3: the environmental protection ferment coarse fodder fermented is filtered, filtrate is obtained, filtrate is stood 1-2 days, takes the clear of upper layer
Liquid obtains environmental protection ferment.
Preferably, again with before seal cap sealing in step 2, first with thermal-flame spray gun to the vessel port of container into
Row high temperature is baked 1~3s to sterilizing.
Preferably, when the fermentation time again in step 3 is 60 days, pass through the environmental protection ferment mixture in measurement fermentation
PH value and sugariness carry out judging whether to need to extend fermentation time, when pH value measured value be greater than 4.0, sweetness value be greater than 35%
When, extend fermentation time 60 days, every 60 days pH value of detection and sweetness value, stops fermentation when by 180 days.
The present invention is include at least the following beneficial effects:
The first, preservation method is easy to operate, and raw material materials are convenient, do not add chemical reagent, naturally pollution-free, for fresh-keeping
Ferment be crude antistaling agent that human body can be eaten；
The second, by fermentation so that the aurantiamarin in orange peel be able to it is sufficiently free, gingerol and purple sweet potato in ginger and
The antioxidant contents such as the anthocyanidin in mulberries are sufficiently mixed, and anthocyanidin and gingerol guarantee aurantiamarin not by the oxygen in air
Oxidation, aurantiamarin have good broad-spectrum antibacterial activity under conditions of pH is 3-9, allow corresponding substrate to carry out by just fermenting
One process accelerated the ripening mutually, then cultivate into strain, carries out secondary fermentation, on the one hand can effectively accelerate fermenting speed, allows system
Interior free amino acid becomes more, next makes the antioxidant contents and aurantiamarin etc. such as gingerol, anthocyanidin in mixture anti-
Bacterium ingredient is uniformly mixed, and is also had the aurantiamarin of slow release on fresh-keeping citrus epidermis, is played permanent fresh-keeping effect；
Third, the beneficial bacterium furthermore in ferment accelerate the decomposition of citric acid in citrus, reduce the acidity of citrus, in turn
The content of sugariness in citrus is improved, the mouthfeel of citrus is improved, so that citrus has better mouthfeel while condition is good.
Further advantage, target and feature of the invention will be partially reflected by the following instructions, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Specific embodiment
The present invention will be further described in detail below with reference to the embodiments, to enable those skilled in the art referring to specification
Text can be implemented accordingly.
<embodiment 1>
Organic citrus preservation method, comprising the following steps:
S1, citrus is cleaned, disinfection；
The fresh-keeping solution that S2, configuration mass fraction containing environmental protection ferment are 5%~10%, sterile-processed citrus is put into
15~25min is impregnated in fresh-keeping solution；
S3, the citrus after immersion is pulled out, is dried up in the environment of 25~30 DEG C with air blower, then with fresh-keeping packed
It is good, it is placed at shady and cool ventilation drying；
Wherein, the raw material of environmental protection ferment includes: 50 parts of ginger, 50 parts of lemon, 50 parts of orange peel, 20 parts of purple sweet potato, mulberries 20
Part, 20 parts of kelp, 30 parts of white sugar, 0.1 part of lactic acid bacteria, 0.5 part of spirulina.
<embodiment 2>
Organic citrus preservation method, comprising the following steps:
S1, citrus is cleaned, disinfection；
The fresh-keeping solution that S2, configuration mass fraction containing environmental protection ferment are 5%~10%, sterile-processed citrus is put into
15~25min is impregnated in fresh-keeping solution；
S3, the citrus after immersion is pulled out, is dried up in the environment of 25~30 DEG C with air blower, then with fresh-keeping packed
It is good, it is placed at shady and cool ventilation drying；
Wherein, the raw material of environmental protection ferment includes: 60 parts of ginger, 75 parts of lemon, 75 parts of orange peel, 25 parts of purple sweet potato, mulberries 25
Part, 28 parts of kelp, 50 parts of white sugar, 0.2 part of lactic acid bacteria, 0.8 part of spirulina.
<embodiment 3>
Organic citrus preservation method, comprising the following steps:
S1, citrus is cleaned, disinfection；
The fresh-keeping solution that S2, configuration mass fraction containing environmental protection ferment are 5%~10%, sterile-processed citrus is put into
15~25min is impregnated in fresh-keeping solution；
S3, the citrus after immersion is pulled out, is dried up in the environment of 25~30 DEG C with air blower, then with fresh-keeping packed
It is good, it is placed at shady and cool ventilation drying；
Wherein, the raw material of environmental protection ferment includes: 80 parts of ginger, 80 parts of lemon, 80 parts of orange peel, 30 parts of purple sweet potato, mulberries 30
Part, 30 parts of kelp, 60 parts of white sugar, 0.3 part of lactic acid bacteria, 1.0 parts of spirulina.
<embodiment 4>
Organic citrus preservation method, comprising the following steps:
S1, citrus is cleaned, disinfection；
The fresh-keeping solution that S2, configuration mass fraction containing environmental protection ferment are 5%~10%, sterile-processed citrus is put into
15~25min is impregnated in fresh-keeping solution；
S3, the citrus after immersion is pulled out, is dried up in the environment of 25~30 DEG C with air blower, then with fresh-keeping packed
It is good, it is placed at shady and cool ventilation drying, wherein the freshness protection package is first sprayed lining 3-5 times with the fresh-keeping solution using preceding,
1~2min of spraying interval every time dries up freshness protection package lining with air blower after spraying；
Wherein, the raw material of environmental protection ferment includes: 60 parts of ginger, 75 parts of lemon, 75 parts of orange peel, 25 parts of purple sweet potato, mulberries 25
Part, 28 parts of kelp, 50 parts of white sugar, 0.2 part of lactic acid bacteria, 0.8 part of spirulina.
<embodiment 5>
Organic citrus preservation method, comprising the following steps:
S1, citrus is cleaned, disinfection；
The fresh-keeping solution that S2, configuration mass fraction containing environmental protection ferment are 5%~10%, the fresh-keeping solution prepared need to use
p
H indicator measures, and using acetic acid and sodium bicarbonate to adjust pH value, the pH value of the fresh-keeping solution made exists
Between 5~9, sterile-processed citrus is put into 15~25min of immersion in fresh-keeping solution, wherein the mandarin orange after sterile-processed
Tangerine must be soaked in fresh-keeping solution in 30~60min, to prevent the citrus disinfected by the germ contamination in air；
S3, the citrus after immersion is pulled out, is dried up in the environment of 25~30 DEG C with air blower, then with fresh-keeping packed
It is good, it is placed at shady and cool ventilation drying, wherein the freshness protection package is first sprayed lining 3-5 times with the fresh-keeping solution using preceding,
1~2min of spraying interval every time dries up freshness protection package lining with air blower after spraying；
Wherein, the raw material of environmental protection ferment includes: 60 parts of ginger, 75 parts of lemon, 75 parts of orange peel, 25 parts of purple sweet potato, mulberries 25
Part, 28 parts of kelp, 50 parts of white sugar, 0.2 part of lactic acid bacteria, 0.8 part of spirulina.
<embodiment 6>
Organic citrus preservation method, comprising the following steps:
S1, citrus is cleaned, disinfection；
The fresh-keeping solution that S2, configuration mass fraction containing environmental protection ferment are 5%~10%, the fresh-keeping solution prepared need to use
p
H indicator measures, and using acetic acid and sodium bicarbonate to adjust pH value, the pH value of the fresh-keeping solution made exists
Between 5~9, sterile-processed citrus is put into 15~25min of immersion in fresh-keeping solution, wherein the mandarin orange after sterile-processed
Tangerine must be soaked in fresh-keeping solution in 30~60min, to prevent the citrus disinfected by the germ contamination in air；
S3, the citrus after immersion is pulled out, is dried up in the environment of 25~30 DEG C with air blower, then with fresh-keeping packed
It is good, it is placed at shady and cool ventilation drying, wherein the freshness protection package is first sprayed lining 3-5 times with the fresh-keeping solution using preceding,
1~2min of spraying interval every time dries up freshness protection package lining with air blower after spraying；
Wherein, the raw material of environmental protection ferment includes: 60 parts of ginger, 75 parts of lemon, 75 parts of orange peel, 25 parts of purple sweet potato, mulberries 25
Part, 28 parts of kelp, 50 parts of white sugar, 0.2 part of lactic acid bacteria, 0.8 part of spirulina, it is specific the preparation method comprises the following steps:
Step 1: 60 parts of ginger are removed the peel, it is cut into the sheet of thickness 0.2cm, 75 parts of the lemon pieces for being cut into thickness 0.2cm
Shape, 75 parts of orange peel are ground into 25 parts of the particle of 20 mesh, purple sweet potato, and 28 parts of kelp, 25 parts of mulberries are rolled into mud；
Step 2: by the material in step 1 according to ginger, purple sweet potato, orange peel, mulberries, kelp, lemon sequence by holding
Device lower part to top is put, a kind of every white sugar replaced raw material and be uniformly laid with weight of white sugar a quarter, then close with sealing cover
Envelope, obtains substrate, and substrate is placed under the cool environment that room temperature is 20 DEG C~25 DEG C and carries out just fermentation 3~5 days, will be above-mentioned heavy
0.2 part of lactic acid bacteria, 0.8 part of the spirulina mixing that part is counted are measured, with the 5 parts by weight wiring solution-forming of distilled water of parts by weight meter, is sprayed onto
It just on the substrate after fermentation, is fermented again with the sealing of sealing cover lid again, fermentation temperature controls between 35~37.8 DEG C, hair
The ferment time is 60~180 days, obtains environmental protection ferment coarse fodder, wherein again with before seal cap sealing, first uses thermal-flame spray gun pair
The vessel port of container carries out high temperature and is baked 1~3s to sterilizing, wherein when fermentation time is 60 days again, is sent out by measurement
The pH value and sugariness of environmental protection ferment mixture in ferment carry out judging whether to need to extend fermentation time, when pH value measured value is greater than
4.0, when sweetness value is greater than 35%, extend fermentation time 60 days, every 60 days pH value of detection and sweetness value, until to 180
It when stop fermentation；
Step 3: the environmental protection ferment coarse fodder fermented is filtered, filtrate is obtained, filtrate is stood 1-2 days, takes the clear of upper layer
Liquid obtains environmental protection ferment.
<comparative example>
It after the citrus fresh fruit of harvesting is placed for 24 hours, immerses in the citrus preservative, impregnates 2-3 minutes, make entire fresh fruit
Antistaling agent is speckled with, pulls out and dries, and individual packaging is carried out to citrus fresh fruit with freshness protection package and tightens sack, is placed in room temperature.
A kind of citrus preservative, which is characterized in that by following proportion relation at being grouped as: pyraclostrobin 0.2-0.8g,
P-chlorophenoxyacetic acid 0.1-0.3g, acetone 0.001-0.002L, polysorbas20 2-5g；Chitosan 10-20g, water 1L；
It is specific the preparation method comprises the following steps:
(1) each ingredient is weighed according to the proportion relation, it is spare；
(2) acetone solution is added in fungicide；
(3) the resulting solution of step (2) and polysorbas20,4-Chlorophenylacetic acid, chitosan, water are mixed, are uniformly mixed,
Up to citrus preservative.
Experimental example 1: embodiment 3, embodiment 6, the comparison of the fresh keeping time of comparative example
In addition the citrus of four groups of equivalent is passed through into embodiment for three groups wherein one group is used clear water as blank control group respectively
3, embodiment 6 and comparative example method are fresh-keeping, under same ventilation condition, 24-30 DEG C of room temperature, are stored, by observing appearance
Whether rot, weighing measurement percentage of water loss is divided into 3 grades and scores:
Excellent bright for appearance, nothing is rotted, and percentage of water loss is no more than 3%；
It is good for appearance it is slightly partially deep but without rotting, percentage of water loss is no more than 10%；
It is buff that difference, which is appearance, has and obviously rots, and percentage of water loss is no more than 20%.
Table 1
| Embodiment 3 | Embodiment 6 | Comparative example | Blank control group | |
| 1 week | It is excellent | It is excellent | It is excellent | It is good |
| 2 weeks | It is excellent | It is excellent | It is excellent | Difference |
| 4 weeks | It is excellent | It is excellent | It is good | - |
| 6 weeks | It is good | It is good | It is good | - |
In summary, the holding time of blank group is most short, and citrus starts to decay after one week, and there have been obvious corruption in two weeks whens
Rotten trace can not be eaten, and the fresh-keeping effect of embodiment 3, embodiment 6 and comparative example is good, substantially can fresh-keeping two weeks, it is real
The fresh-keeping effect for applying example 3 and embodiment 6 is slightly more long than comparative example, and the appearance of citrus is still very bright.
Experimental example 2: the antistaling agent toxotest of embodiment 6 environmental protection ferment antistaling agent and comparative example
Sample preparation: the citrus preservative in environmental protection ferment and comparative example 1 in Example 6 is tested；
If 6 groups of embodiment, comparative example group, blank group, every group takes healthy mouselet 30, adaptive feeding 7d needed for experiment
Afterwards, it is divided into 3 dosage groups by weight, gender stratified random method, according to 182.3/kg, 42.4g/kg, 25.8g/kg points three groups
It is tested, the mouse that 6 groups of embodiment is with the aqueous solution of 20mL/kg volume stomach-filling 6 groups of environmental protection ferments of embodiment, and 1 group of comparative example
Mouse with the antistaling agent in 20mL/kg volume stomach-filling comparative example 1, for 24 hours in give feeding 2 times；Blank group gives isometric distillation
Water.The immediate reaction of animal is recorded after administration and 7d is observed continuously, and records animal toxicity time of occurrence and recovery time, dead feelings
Condition.
Table 1
It is demonstrated experimentally that the mouse half lethal dose in embodiment 6 is 182.3g/kg, the mouse half lethal dose in comparative example is
25.8g/kg, and in blank group mouse the death rate also to 30%, feed excessive lead the reason of because of dead mouse with greetings
Mouse is caused to make extremely full, moreover, half lethal dose of the 182.3g/kg much larger than the 25.8g/kg of comparative example, environmental protection ferment are gone back when in use
Meeting further progress dilution, therefore this product is safe and reliable.
Experimental example 3: it is detected by the citrus sample sugared content that embodiment 6 and comparative example carried out Preservation Treatment
Sampling: by the citrus of three groups of equivalent, its total sugar content of random detection is between 3.1-3.5%, wherein one group of use
In addition clear water passes through embodiment 6 and comparative example method is fresh-keeping for two groups as blank control group respectively, under same ventilation condition,
It 24-30 DEG C of room temperature, is stored, respectively measurement storage 3 days, 5 days, 7 days, 14 days citrus pulp sugared contents:
To sum up it can be concluded that, the amount that the citrus pol content of blank control group slightly has promotion but promoted is little, waits until 14
It when, citrus also has begun and addles, and cannot eat substantially, although the citrus of comparative example good mouth of fresh-keeping effect at 14 days
Feel bad, it is vivid that the citrus of embodiment 6 not only sold lover's color at 14 days, but also the total sugar content of fruit is big, in good taste.
Through the foregoing embodiment and experimental example we can analyze and obtain, by fermenting so that the aurantiamarin in orange peel obtains
With sufficiently free, the antioxidant contents such as the gingerol and purple sweet potato in ginger and the anthocyanidin in mulberries are sufficiently mixed, cyanine
Element and gingerol guarantee aurantiamarin not by the dioxygen oxidation in air, and aurantiamarin has good wide spectrum under conditions of pH is 3-9
Bacteriostatic activity allows corresponding substrate to carry out a process accelerated the ripening mutually, then cultivates into strain by just fermenting, and carries out secondary hair
On the one hand ferment can effectively accelerate fermenting speed, the free amino acid in system is allowed to become more, next allows the ginger in mixture
The antimicrobial components such as the antioxidant contents such as phenol, anthocyanidin and aurantiamarin are uniformly mixed, and are also had on fresh-keeping citrus epidermis slow
The aurantiamarin of On The Drug Release plays permanent fresh-keeping effect, and furthermore the beneficial bacterium in ferment accelerates point of citric acid in citrus
Solution, reduces the acidity of citrus, and then improve the content of sugariness in citrus, improves the mouthfeel of citrus.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and embodiment shown and described herein.
Claims (8)
1. organic citrus preservation method, which is characterized in that preservation method the following steps are included:
S1, citrus is cleaned, disinfection；
The fresh-keeping solution that S2, configuration mass fraction containing environmental protection ferment are 5%~10%, sterile-processed citrus is put into fresh-keeping
15~25min is impregnated in solution；
S3, the citrus after immersion is pulled out, is dried up in the environment of 25~30 DEG C with air blower, is then installed, put with freshness protection package
It sets at shady and cool ventilation drying；
Wherein, the raw material of environmental protection ferment includes: ginger, purple sweet potato, lemon, mulberries, orange peel, white sugar, lactic acid bacteria, kelp, spiral
Algae.
2. organically citrus preservation method as described in claim 1, which is characterized in that the environmental protection ferment includes following weight
The raw material of part: 50-80 parts of ginger, 50-80 parts of lemon, 50-80 parts of orange peel, 20-30 parts of purple sweet potato, 20-30 parts of mulberries, kelp
20-30 parts, 30-60 parts of white sugar, 0.1-0.3 parts of lactic acid bacteria, 0.5-1.0 parts of spirulina.
3. organically citrus preservation method as described in claim 1, which is characterized in that the freshness protection package is first using institute using preceding
It states fresh-keeping solution to spray lining 3-5 times, every time 1~2min of spraying interval, dries up freshness protection package lining with air blower after spraying.
4. organically citrus preservation method as described in claim 1, which is characterized in that the citrus after will be sterile-processed in S2
It is soaked in fresh-keeping solution in 30~60min.
5. organically citrus preservation method as described in claim 1, which is characterized in that the pH value of the fresh-keeping solution is 5~9
Between.
6. organically citrus preservation method as described in claim 1, which is characterized in that the specific preparation method of environmental protection ferment
Are as follows:
Step 1: 50-80 parts of ginger are removed the peel, it is cut into the sheet of 0.2~0.5cm of thickness, 50-80 parts of lemon are cut into thickness 0.2
The sheet of~0.5cm, 50-80 parts of orange peel are ground into 20-30 parts of the particle of 10-20 mesh, purple sweet potato, 20-30 parts of kelp, mulberries
20-30 parts, it is rolled into mud；
Step 2: by the material in step 1 according to ginger, purple sweet potato, orange peel, mulberries, kelp, lemon sequence by under container
Portion to top is put, then a kind of every white sugar replaced raw material and be uniformly laid with weight of white sugar a quarter is used seal cap sealing, obtained
To substrate, substrate is placed under the cool environment that room temperature is 20 DEG C~25 DEG C and carries out just fermentation 3~5 days, by above-mentioned parts by weight
0.1-0.3 parts of the lactic acid bacteria of meter, 0.5-1.0 parts of spirulina mixing, with the 5 parts by weight wiring solution-forming of distilled water of parts by weight meter, spray
Be spread across just fermentation after substrate on, again with sealing cover lid sealing fermented again, fermentation temperature control 35~37.8 DEG C it
Between, fermentation time is 60~180 days, obtains environmental protection ferment coarse fodder；
Step 3: the environmental protection ferment coarse fodder fermented is filtered, filtrate is obtained, filtrate is stood 1-2 days, takes the clear liquid on upper layer,
Obtain environmental protection ferment.
7. organically citrus preservation method as claimed in claim 6, which is characterized in that use seal cap sealing in step 2 again
Before, high temperature first, which is carried out, with vessel port of the thermal-flame spray gun to container is baked 1~3s to sterilizing.
8. organically citrus preservation method as claimed in claim 6, which is characterized in that the fermentation time again in step 3 is 60
It when, by measurement fermentation in environmental protection ferment mixture pH value and sugariness carry out judging whether to need to extend fermentation time,
When pH value measured value is greater than 4.0, and sweetness value is greater than 35%, extend fermentation time 60 days, every 60 days pH value of detection and
Sweetness value stops fermentation when by 180 days.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953297A (en) * | 2019-04-28 | 2019-07-02 | 海南百晋兴生物科技有限公司 | A kind of preparation method of full fruit lemon dry fruit and lemon dried orange peel |
| CN116420780A (en) * | 2023-03-27 | 2023-07-14 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Fresh-keeping method for storage and transportation of citrus in high-temperature weather |
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