Persimmon acerbity-removing fresh-keeping agent containing attapulgite

Abstract

The invention discloses a persimmon acerbity-removing fresh-keeping agent containing attapulgite, and adopts the technical essential that the persimmon acerbity-removing fresh-keeping agent containingattapulgite contains pasty attapulgite clay, apple, pear, calcium oxide, alcohol, sodium diacetate, super-absorbent resin and deionized water. A production method comprises the steps of dosing, stirring, crushing, grinding, stirring, degasifying and canning to prepare the finished product of the persimmon acerbity-removing fresh-keeping agent containing attapulgite. The persimmon acerbity-removing fresh-keeping agent containing attapulgite has good film-forming properties and rapidly forms a sealing film as a protection layer after being coated on the surfaces of persimmons, and the protection layer can inhibit and kill various kinds of mycete and bacteria and other putrefying bacteria and effectively prevent the loss of the nutrient substances and moisture of the persimmons; in the fresh-keeping process, the acerbity gradually disappears, and the persimmons have crispy and tasty pulps and are suitable for long-time storage and long-distance transportation. The persimmon acerbity-removing fresh-keeping agent containing attapulgite can be sprayed and painted and can also be dipped and covered on the surfaces of persimmons.

Description

technical field [0001] The invention relates to an astringent-removing agent, in particular to an attapulgite persimmon-removing astringency preservative. Background technique [0002] There are many varieties of persimmons, which can be divided into two categories: astringent persimmons and sweet persimmons. Astringent persimmons need to be manually removed after picking before they can be eaten. Under normal temperature conditions, astringent persimmons can only be stored for 1-2 weeks after deastringency, because deastringency promotes fruit aging and tends to soften. [0003] In order to facilitate storage and transportation, persimmons are harvested at the yellow ripening stage when the blue color fades and the coloring and flesh quality are relatively hard. [0004] The ways to remove the astringency of persimmons include warm water, lime water, alcohol, carbon dioxide and ethylene, and ethylene to remove the astringency. [0005] The Chinese patent publication numbe...

AI Technical Summary

Problems solved by technology

[0006] The feature of the above-mentioned patent is that "it is placed in the persimmon fruit bag to be treated in dry powder form and sealed, and the astringency can be removed due to the absorption of ethylene gas and a large amount of heat is released." The calorific value of the chemical composition is a small amount, and the astringency can be removed by simply relying on the adsorption and release of a large amount of heat, which cannot achieve a good effect of deastringency and freshness preservation