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Browning preventing broad spectrum fruit preservative and its prepn process

A preservative and broad-spectrum technology, which is applied in the field of anti-browning broad-spectrum fruit preservative and its preparation, can solve problems such as difficult promotion, lack of softening and rotten preservatives, human hazards, etc., and achieve simple formula ratio and low preservation cost. Inexpensive, prevent growth and reproduction effect

Inactive Publication Date: 2007-08-22
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the methods of low temperature and air conditioning are often limited by facility requirements and operating costs and are difficult to promote; chemical antiseptic preservation uses artificially synthesized chemical preservatives, and long-term consumption of such preservatives is harmful to the human body; in addition, it can control Browning, softening and rotten multifunctional preservatives are relatively lacking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Add 17 grams of sodium chloride in 1000 grams of water and stir to obtain a sodium chloride solution;

[0018] (2) Add 5 grams of calcium chloride to the above-mentioned sodium chloride solution, and stir until completely dissolved while adding;

[0019] (3) Add 32 grams of ascorbic acid, 8 grams of citric acid, and 33 grams of lactic acid to the above solution respectively, and stir evenly;

[0020] (4) Add 123 grams of ammonium propionate to the above solution, and stir evenly;

[0021] (5) Add 141 grams of glycerol to the above solution and stir evenly;

[0022] (6) Adjust the pH value to 3.5 to obtain the compound preservative.

Embodiment 2

[0024] (1) Add 15 grams of sodium chloride in 1000 grams of water and stir to obtain a sodium chloride solution;

[0025] (2) Add 1 gram of calcium chloride to the above-mentioned sodium chloride solution, and stir until completely dissolved while adding;

[0026] (3) Add 30 grams of ascorbic acid, 5 grams of citric acid, and 30 grams of lactic acid to the above solution respectively, and stir evenly;

[0027] (4) Add 120 grams of ammonium propionate to the above solution, and stir evenly;

[0028] (5) Add 140 grams of glycerol to the above solution, and stir evenly;

[0029] (6) Adjust the pH value to 4.0 to obtain the compound preservative.

Embodiment 3

[0031] (1) Add 20 grams of sodium chloride in 1000 grams of water and stir evenly to obtain a sodium chloride solution;

[0032] (2) Add 10 grams of calcium chloride to the above-mentioned sodium chloride solution, and stir until completely dissolved while adding;

[0033] (3) Add 40 grams of ascorbic acid, 10 grams of citric acid, and 40 grams of lactic acid to the above solution respectively, and stir evenly;

[0034] (4) Add 130 grams of ammonium propionate to the above solution, and stir evenly;

[0035] (5) Add 150 grams of glycerol to the above solution, and stir evenly;

[0036] (6) Adjust the pH value to 4 to obtain the compound preservative.

[0037] Instructions:

[0038] Dilute the compound preservative with tap water into a 200-400ppm fresh-keeping solution, immerse the fruit in the preservative for 5-10 minutes, take it out and dry it naturally, store it at room temperature or combine it with other fresh-keeping methods (modified atmosphere, refrigeration, heat...

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PUM

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Abstract

The browning preventing broad spectrum fruit preservative is compounded with ascorbic acid 3.0-4.0 weight portions, citric acid 0.5-1.0 weight portions, lactic acid 3.0-4.0 weight portions, calcium chloride 0-1.0 weight portions, ammonium propionate 12.0-13.0 weight portions, sodium chloride 1.5-2.0 weight portions, glycerin 14.0-15.0 weight portions, and water 100 weight portions, and through the steps of mixing all the materials and regulating the pH to 2.5-4.0. The present invention has the advantages of multifunctions of the preservative including sterilizing, preserving, synergizing and antioxidizing; simple compounding and simple use, and low cost.

Description

technical field [0001] The invention relates to an anti-brown broad-spectrum fruit fresh-keeping agent and a preparation method thereof. Background technique [0002] In recent years, with the development of agricultural production, new varieties of fruits have been increasing, and the output has also been increasing. Fruit preservation has become a concern in the storage and transportation of the fruit and vegetable industry. At present, low temperature, air conditioning and chemical preservatives are the most commonly used methods for fruit preservation. However, the methods of low temperature and air conditioning are often limited by facility requirements and operating costs and are difficult to promote; chemical antiseptic preservation uses artificially synthesized chemical preservatives, and long-term consumption of such preservatives is harmful to the human body; in addition, it can control Browning, softening and rotten multifunctional preservatives are relatively l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157
Inventor 刘成梅刘伟钟业俊梁瑞红涂宗财
Owner NANCHANG UNIV
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