Strawberry compound antistaling agent and preparation thereof

A compound fresh-keeping and strawberry technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of no significant effect on the control of water loss rate, poor water resistance of chitosan, far inferior antibacterial type, etc., to achieve Low cost, extended shelf life, and reduced decay rate

Inactive Publication Date: 2008-12-24
SHENYANG INSTITUTE OF CHEMICAL TECHNOLOGY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although these pure natural antistaling agents have achieved certain effects in practice, they still have certain deficiencies when used alone, such as chitosan has a weaker inhibitory effect on phytopathogenic fungi, although Chinese herbal medicine preservatives can inhibit the grow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] Preparation of Chinese herbal medicine extract:

[0019] The three kinds of Chinese herbal medicines were soaked in 70% ethanol for 4 hours at room temperature according to the ratio of weight (g) to solvent (ml) of 1:10, and the filtrate was collected by filtration, and the remaining medicinal residues were soaked in 70% ethanol according to the above ratio. In ethanol for 4 hours, the combined filtrates were concentrated by rotary evaporation at 50°C to contain a small amount of solvent, and the medicinal solution was taken out and vacuum-dried to constant weight to obtain the Chinese herbal medicine extract.

Embodiment 1

[0022] Based on the dosage of 1000 ml preservative: dissolve 10 g of ascorbic acid in 1000 ml of water, add 7.5 g of chitosan to the ascorbic acid solution, stir well until the chitosan is completely dissolved, then add 9 ml of phytic acid, mix well, and Add 0.1 gram of 70% ethanol extract of clove flower bud, 0.1 gram of 70% ethanol extract of psoralen fruit, and 0.1 gram of 70% ethanol extract of Cnidium fruit.

Embodiment 2

[0024] Based on the dose of 1000ml preservative: dissolve 20g of ascorbic acid in 1000ml of water, add 15g of chitosan to the ascorbic acid solution, stir well until the chitosan is completely dissolved, then add 3ml of phytic acid, mix well, and Add 0.1 gram of 70% ethanol extract of clove flower bud, 0.1 gram of 70% ethanol extract of psoralen fruit, and 0.1 gram of 70% ethanol extract of Cnidium fruit.

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PUM

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Abstract

The invention relates to a fruit rotproof and antistaling agent and a preparation method thereof, particularly relates to a compound strawberry antistaling agent and a preparation method thereof. The antistaling agent contains the ingredients of chitosan (weight percent: 0.75-1.5), ascorbic acid (weight percent: 1-2), phytic acid (volume percent: 0.3-0.9), clove bud (70 percent) ethanol extract (weight percent: 0.01-0.5), malaytea scurfpea fruit (70 percent) ethanol extract (weight percent: 0.01-0.5), fructus cnidii selinum fruit (70 percent) ethanol extract (weight percent: 0.01-0.5), and the rest is water. The preparation method includes that ascorbic acid is solved in the water; the chitosan is added into the ascorbic acid solution, then the phytic acid is added, and mixed evenly; and then the clove bud (70 percent) ethanol extract, the malaytea scurfpea fruit (70 percent) ethanol extract and the ructus cnidii selinum fruit (70 percent) ethanol extract are added successively. The antistaling agent can reduce the rotten rate and dehydration rate of the strawberries stored under normal temperature after collection, and prolong the shelf life.

Description

technical field [0001] The invention relates to a fruit antiseptic and preservative and a preparation method thereof, in particular to a strawberry composite preservative and a preparation method thereof. Background technique [0002] Strawberry is a berry fruit with vigorous breathing, soft and juicy fruit, and rich in nutrition. Because of its high water content and delicate tissues, it is extremely vulnerable to mechanical damage and microbial infection and decay. Under the condition of normal temperature, the fruit starts to change color and taste after 1d-2d (days), which makes it difficult to store and keep fresh. Therefore, prolonging the shelf life of strawberry fruit and maintaining its commodity value is an urgent problem to be solved in strawberry production and development. Strawberry preservation technologies at home and abroad are mainly divided into three categories: physical preservation (including low-temperature refrigeration, controlled atmosphere storag...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/154
Inventor 李海燕关丽杰邵双梁彦秋岳静
Owner SHENYANG INSTITUTE OF CHEMICAL TECHNOLOGY
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