Solid fruit antistaling agent and method for preparing the same

Abstract

The invention relates to a solid fruit preservative and a preparation method thereof. The components of the preservative include super absorbent polymer and cold storage agent which is absorbed in the super absorbent polymer. The preservative can also be added with bacteriostat and is prepared by leading the cold storage agent or the mixed liquid of the cold storage agent and the bacteriostat to be absorbed in the super absorbent polymer. The preservative can also be put in a container made of porous packing materials to form a preservative with porous packing materials, and has the advantages of simple preparation and refreshment methods, convenient operation and long refreshment period, etc. The solid fruit preservative of the invention can lead the fruits such as lichee which are difficult to refresh under normal temperature at present to have a normal temperature refreshment period as long as 8 days, with unchanged color, fragrance, taste and shape, is especially suitable for normal temperature refreshment and low temperature refreshment of lichee and also suitable for the normal temperature refreshment of other fruits and vegetables or low temperature refreshment of other fruits and iced fresh fish.

Description

technical field [0001] The invention relates to a fruit fresh-keeping agent and a preparation method thereof. It belongs to the field of fruit preservation. Background technique [0002] For a long time, fruit preservation technology has been used as the key to prolong the period of fruit preservation and to alleviate the market contradiction caused by the oversupply of fruit during the production period and the oversupply of off-season. Fruit preservation is the most important technology carrier in fruit production, supply and marketing. At present, the fresh-keeping methods of bulk fruits are: vacuum pumping and nitrogen-filled fresh-keeping method --- mainly to prevent fruit oxidation and decay; wax-coated fresh-keeping method --- mainly to prevent dehydration and inhibit respiration; polyethylene bag / box and other packaging methods --- - Mainly inhibit respiration and dehydration; Pesticide or chemical soaking and fumigation method---mainly inhibit the activity of germ...

AI Technical Summary

Problems solved by technology

However, these preservation methods have varying degrees of impact on the color, aroma, and shape of fruits.

As far as lychee preservation is concerned, sulfur fumigation/acid recoloring method or acid treatment/reducing agent method are commonly used in lychee preservation at home and abroad. Although these methods have good preservation effects, the color and taste are distorted, and sulfur or acid resid

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