Liquid for washing fruit of waxberry

Abstract

The invention relates to a bayberry fruit washing liquid. It is characterized by the following components by weight: 1-20 parts of sodium chloride, 1-5 parts of citric acid, 1-5 parts of plant flavonoids, 2-10 parts of plant tannin, 1-20 parts of sodium propylparaben 3 parts, 900-1000 parts of water. After the bayberry is soaked and washed in the fruit washing liquid, it can not only wash away the dust, fruit fly larvae and eggs on the surface of the bayberry, inhibit the growth of bacteria and molds, achieve the purpose of keeping the bayberry fresh, but also reduce the gap between the bayberry pulp and the fruit washing liquid. The material exchange of red bayberry keeps the taste and nutritional content of red bayberry basically unchanged, thereby ensuring the quality of red bayberry.

Description

technical field [0001] The invention relates to a bayberry fruit washing liquid. Background technique [0002] In addition to dust and other dirt attached to the surface of the bayberry, a large number of bacteria and molds are also attached, and there are even fruit fly larvae hidden in the gaps between the waxberry flesh columns. These attachments are an important factor to promote the deterioration of red bayberry. Therefore, before waxberry preservation and processing, it is necessary to wash off these attachments with waxberry fruit washing liquid. [0003] Present bayberry fruit washing liquid is generally clear water or 3%~5% salt water, although these fruit washing liquids can wash off attachments such as dust, because material exchange can take place between red bayberry pulp and fruit washing liquid when washing fruit, That is, the absorption of the fruit washing liquid by the red bayberry pulp and the dissolution of the nutritional components in the pulp will ca...

AI Technical Summary

Problems solved by technology

[0003] Present bayberry fruit washing liquid is generally clear water or 3%~5% salt water, although these fruit washing liquids can wash off attachments such as dust, because material exchange can take place between red bayberry pulp and fruit washing liquid when washing fruit, That is, the absorption of waxberry pulp to the fruit washing liquid and the dissolution of nutrients in the pulp. After washing the fruit, the taste and nutritional components of bayberry will change to a certain extent, thus affecting the quality of bayberry.

When the semipermeable membrane on the surface of some red bayberry pulp is damaged due to mechanical damage, red bayberry juice will flow out. After washing the fruit, these red bayberries will often lose color due to the loss of anthocyanins, which will undoubtedly affect the quality of red bayberry.

In addition, the existing waxberry fruit washing liquid does not have the effect of inhibiting the growth of bacteria and molds, and the waxberry after fruit washing still has the problem of easy deterioration