Special preservative for processing peach and preparation method thereof
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A preservative and raw material technology, applied in the field of preservatives, can solve the problems of short fruit shelf life, inability to solve drug residues, easy browning of fruits, etc., and achieve the effects of reducing water loss, bright color, and reducing respiration
Inactive Publication Date: 2010-06-02
DALIAN JINZHOU NEW DISTRICT JINKE TECH TRAINING SERVICE CENT
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Abstract
Description
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Problems solved by technology
At present, some fruit fresh-keeping drugs with fresh-keeping effect are often unable to solve the problem of drug residues; therefore, low-temperature refrigeration has become an ideal measure for long-distance transportation and storage of processed peaches. The effect of water vapor is easy to brown, resulting in a short shelf life of the fruit
Method used
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[0018] Preparation method: Put the above materials together and mix them evenly, then sieve after mixing and pulverizing, add a small amount of water to stir thoroughly, dry at 110°C, and make granules with a diameter of about 2.5 mm. Use air-permeable materials such as paper or cloth to pack the preservative into 8-10g pouches. Then put the antistaling agent and the fruit into plastic bags with plastic wrap according to the amount of fruit weight 2.5Kg / bag.
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PUM
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Abstract
The invention relates to a food preservative, in particular to a special preservative for processing peaches, which comprises the following components in percentage by weight: 15+ / -1.5% of potassium permanganate, 15+ / -1.5% of alkali metal hydroxides, 6%+ / -1.0% of reducing substances, 3+ / -0.5% of alkali metal oxides, 3+ / -0.3% of cyclopropene or 1-methylcyclopropene, 2.5+ / -0.2% of sodium hypochlorite or sodium chlorate, 2+ / -0.2% of dehydrating agent, 1.5+ / -0.3% of zinc oxide, 1.5+ / -0.15% of ascorbic acid, 0.5+ / -0.05% of sodium polyacrylate, and 50+ / -5% of inorganic carriers. The special preservative for processing peaches achieves the purpose of preservation through adjusting the concentration of oxygen and carbon dioxide, and the preservation period of preserved peaches can not be shortened by the influence of water or steam, and adopted raw materials and components in the formula have the characteristics of safety, broad spectrum, high efficiency, low price and no public nuisance, therefore, the special preservative for processing peaches is suitable for industrialized mass production.
Description
Technical field: [0001] The invention relates to a fresh-keeping agent, especially a fruit fresh-keeping agent. Background technique: [0002] Worldwide, the storage, transportation and preservation of processed peaches has always been an important topic of concern, because processed peaches suffer huge losses during storage and transportation. At present, some fruit fresh-keeping drugs with fresh-keeping effect are often unable to solve the problem of drug residues; therefore, low-temperature refrigeration has become an ideal measure for long-distance transportation and storage of processed peaches. The effect of water vapor is easy to brown, resulting in a short shelf life of the fruit. Invention content: [0003] The purpose of the present invention is to overcome the above-mentioned disadvantages and provide a special antistaling agent for processing peaches, which has a reasonable formula, long shelf life and good freshness; in addition, the present invention also pr...
Claims
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Application Information
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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/148
Inventor 郝树池遇豪通孙雪婷张雅婷张宏民王子胜郝祥峰张涛郝艳春
Owner DALIAN JINZHOU NEW DISTRICT JINKE TECH TRAINING SERVICE CENT
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