Compounding process and usage of spice oil composition for preserving fruit

A composition and technology of natural spices, applied in the field of food chemistry, can solve the problems affecting the income of fruit farmers, short preservation period, increase in production and decrease in income, etc., and achieve remarkable freshness preservation effect, strong penetration, and the effect of natural materials

Inactive Publication Date: 2007-11-07
GUANGDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the poor freshness of the fruit and the difficulty in transportation, the high yield is not good, which seriously affects the income of the fruit farmers.
For example, the output of lychees in Guangdong accounts for more than 60% of the country's total, which is extremely advantageous in production. The period is concentrated in the high-temperature season, so the preservation of litchi has always been a major prob

Method used

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Examples

Experimental program
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Embodiment Construction

[0016] The present invention will be further described below in conjunction with embodiment.

[0017] Example 1: Mix 40 parts of clove oil, 40 parts of cinnamon oil, 18 parts of thyme oil, and 2 parts of horseradish oil in an airtight glass or stainless steel container to obtain a spice essential oil composition. Dissolve 20 parts of the essential oil composition in 80 parts of anhydrous edible alcohol, then add 100-200ml of the alcohol solution of the essential oil composition into 10 kg of water, stir and mix well, put citrus and other fruits into it and soak for 15-30 minutes, Take it out and drain it, and store it in a film plastic bag, which can be stored for 4-8 months.

[0018] Example 2: Mix 40 parts of clove oil, 40 parts of cinnamon oil, 18 parts of thyme oil, and 2 parts of horseradish oil in an airtight glass or stainless steel container to obtain a spice essential oil composition. After atomizing 10 parts of the essential oil composition with a pressure atomizer ...

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PUM

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Abstract

The present invention discloses compounding process and usage of spice oil composition for preserving fruit. The spice oil composition is compounded with natural spice oils containing rich eugenol, cinnamyl aldehyde, thymol and isosulfocyanate in certain weight proportion as materials, and through mixing. It has high antioxidant and antiseptic effect and no toxicity, and may be used widely for preserving various kinds of fruit. It is diluted with alcohol to form alcohol solution for soaking and coating fruit, or mixed with inert porous powder as carrier, with the absorbing powder being packed in penetrating package and set inside fruit packing box to preserve fruit through fumigation.

Description

technical field [0001] The invention relates to the preparation and application method of a spice essential oil composition used for fruit preservation, and belongs to the field of food chemistry. Background technique [0002] At present, the annual fruit and vegetable loss rate in my country is 25% to 30%, about 75 billion yuan, while the loss rate in the United States is only 1.7% to 5.0%. rate should be reduced to 10% to 15%. According to the conservative estimates of relevant departments, the decay and loss of fruits and vegetables after harvest can almost meet the basic nutritional needs of 200 million people in our country. It can be seen that the development, application and promotion of fresh-keeping technology are of great significance, and the social and economic benefits are obvious. [0003] Due to the poor freshness of the fruit and the difficulty in transportation, the high yield is not good, which seriously affects the income of the fruit farmers. For exampl...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/154
Inventor 吴克刚柴向华
Owner GUANGDONG UNIV OF TECH
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