Melon and fruit fresh-keeping liquid and preparation method thereof

A technology of fresh-keeping liquid and melon and fruit, which is applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc. It can solve the problems of complicated manufacturing process, short fresh-keeping time, and environmental pollution, and achieve the effect of reducing production cost and good stability

Inactive Publication Date: 2008-06-18
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen from the data that some fresh-keeping research results in the prior art mainly focus on a single aspect or a combination of simple methods such as inhibiting fruit respiration, anti-oxidation or sterilizat...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Prepare 20g preservative solution, take the weight of each of the following components in proportion, first mix the chitosan solution and rosemary extract, then add other components, in the mixer in N 2 Stir fully under protection, mix evenly, and filter after standing for 6 hours, the filtrate is the fruit fresh-keeping liquid;

[0044] Chitosan solution 0.6g

[0045] Gelatin 0.8g

[0046] Glycerin 0.12g

[0047] Sucrose 0.12g

[0048] Soluble starch 1.56g

[0049] Plant rosemary extract 16.8g

[0050] (1) Preparation of chitosan solution: 5g chitosan is added into 12ml concentration of 1% acetic acid solution, fully stirred to make saturated chitosan solution, filtered, and the filtrate is the chitosan solution;

[0051] (2) Preparation of rosemary extract: add 5 g of rosemary to 200 ml of ultrapure water, let stand and soak for 24 hours, filter to get the filtrate, distill at atmospheric pressure, and collect the distillate at 90-103°C;

[0052] Treat the cherr...

Embodiment 2

[0054] Prepare 20g of fresh-keeping solution, weigh the weight of each of the following components in proportion, and other steps are the same as in Example 1.

[0055]Chitosan solution 0.7g

[0056] Gelatin 0.8g

[0057] Glycerin 0.12g

[0058] Sucrose 0.16g

[0059] Soluble starch 1.52g

[0060] Plant rosemary extract 16.7g

[0061] Wherein the preparation of chitosan solution and plant rosemary extract is the same as in Example 1.

[0062] Treat the cherries and red grapes with the prepared preservative solution to preserve freshness. After one month, the detection index is that the sugar-acid ratio of the cherry sample is 47.5, and the sugar-acid ratio of the red grape sample is 51, and the appearance and taste of the cherries and red grapes are good. , it can be concluded that the cherries and red grapes are still fresh.

Embodiment 3

[0064] Prepare 20g of fresh-keeping solution, weigh the weight of each of the following components in proportion, and other steps are the same as in Example 1.

[0065] Chitosan solution 0.5g

[0066] Gelatin 1.0g

[0067] Glycerin 0.2g

[0068] Sucrose 0.2g

[0069] Soluble starch 1.9g

[0070] Plant rosemary extract 16.2g

[0071] Wherein the preparation of chitosan solution and plant rosemary extract is the same as in Example 1.

[0072] Treat the cherries and red grapes with the prepared preservative solution to preserve freshness. After one month, the detection index is that the sugar-acid ratio of the cherry sample is 50.0, the sugar-acid ratio of the red grape sample is 52, and the appearance and taste of the cherries and red grapes Good, can be judged that the cherries and red grapes are still fresh.

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PUM

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Abstract

The invention is a melon-fruit preservative solution which is composed of chitosan solution (2.5-5.0w percent), gelatin (2.0-5.0w percent), glycerol (0.5-1.0w percent), cane sugar (0.5-1.0w percent), tragantine (5.0-10.0w percent) and plant rosemary extract (80.0-85.0w percent). The chitosan solution is the saturated liquid of chitosan in acetic acid with concentration of one percent; the plant rosemary extract is distillate of the plant rosemary with temperature of 90-103 DEG C received by distillation after the filtration and slag removal through being soaked in water with the volume 40 times greater than that of plant rosemary. The invention has advantages of easy material getting, simple preparation method, low production cost, small energy consumption, innocuity to human bodies, non environment pollution, long preserving time for melon and fruit-in particular to high-grade fruit and good effects.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, and in particular relates to using a liquid made of natural organic compounds to process fruits into a protective film so as to achieve the purpose of freshness preservation and preservation. Background technique [0002] In recent years, people have paid more and more attention to food safety, and advocating natural and green has become a trend, so the development and utilization of natural food preservation solutions are also catering to this historical trend. Everyone knows that cherries, Japanese pears, kiwis, cucumbers, peppers, strawberries, tomatoes and other fruits have a sweet taste, rich nutritional value, and certain pharmacological effects, and are very popular among people. However, many persimmon varieties, especially high-grade fruits such as cherries, are not resistant to storage, and the supply period of fresh fruits is relatively short. It can be seen from the data t...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/154
Inventor 黄德智黄赟茹
Owner DALIAN POLYTECHNIC UNIVERSITY
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