Citrus fruit natural composite antistaling agent

A composite fresh-keeping and fruit technology, which is applied in the fields of fruit and vegetable fresh-keeping, protection of fruits/vegetables with a protective coating, food preservation, etc., can solve the problems affecting the edible safety of citrus fruits, the toxicity of preservatives, etc. Safety, low production costs, easy to obtain results

Inactive Publication Date: 2011-04-20
陈海光 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that the preservatives used in the coating fresh-keeping method adopted in the prior art are artificially s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0054] Example one

[0055] Add 200 g of acetic acid to 9800 g of water to prepare 10 kg of 2% acetic acid aqueous solution. Take 8kg of 2% acetic acid aqueous solution heated to 60℃, then add 150g of chitosan, stir to dissolve, cool to room temperature after dissolution is complete, add 100g of glycerin, stir to dissolve, and then add 2g of sucrose fatty acid ester After stirring and dissolving, 10g of cinnamon oil is added, after stirring and dissolving uniformly, 2kg of acetic acid aqueous solution with a mass percentage of 2% is finally added to make up, and stirring is evenly performed to obtain the citrus natural composite preservative of the present invention.

[0056] The glycerin in this embodiment is a water-retaining agent, which has the functions of holding water, moisturizing and thickening, and has low price and good moisturizing effect.

Example Embodiment

[0057] Example two

[0058] Add 250 g of acetic acid to 9750 g of water to prepare 10 kg of 2.5% acetic acid aqueous solution by mass. Take 8kg 2.5% acetic acid aqueous solution heated to 60℃, then add 200g chitosan into it, stir to dissolve, after the dissolution is complete, cool to room temperature, add 150g glycerin, stir to dissolve, and then add sucrose fatty acid ester 4g, after stirring and dissolving, add 20g of clove oil, after stirring evenly and dissolving, finally add 2kg of 2.5% by mass acetic acid aqueous solution to make up, and stir evenly to obtain the natural and composite sugar orange preservative of the present invention.

Example Embodiment

[0059] Example three

[0060] 150g of acetic acid was added to 9850g of water to prepare 10kg of 1.5% acetic acid aqueous solution. Take 8kg of 1.5% acetic acid aqueous solution heated to 60℃, then add 100g of chitosan, stir to dissolve, after the dissolution is complete, after cooling to room temperature, add 200g of glycerin, stir to dissolve, and then add sucrose fatty acid 3g of ester, after stirring and dissolving, add 5g of cinnamon oil and 10g of clove oil, after stirring evenly to dissolve, finally add 2kg of 1.5% concentration of acetic acid aqueous solution to make up, and stir evenly to obtain the natural and compound sugar orange preservative of the present invention .

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PUM

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Abstract

The invention discloses a citrus fruit natural composite antistaling agent comprising the following ingredients by mass percent: 1-2.5 percent of film-forming agent, 1-3 percent of glycerol, 0.02-0.05 percent of emulsifier, 1.5-3 percent of acetic acid, 0.1-0.3 percent of preservative and balance of water, wherein the preservative is one of cinnamon oil and caryophyllus oil or the mixture of the cinnamon oil and caryophyllus oil. The citrus fruit natural composite antistaling agent can keep the citrus fruit fresh while ensuring food safety, playing good preservation effect and ensuring food safety; the citrus fruit refreshed by the antistaling agent, even the Shatang mandarin hardest in preservation, is low in rotting rate and has good fruit rate more than 93 percent in 30-day storage andtransportation process; and the a citrus fruit natural composite antistaling agent can greatly prolong the storage period of the citrus fruit and ensure the quality of the citrus fruit.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of citrus fruits, in particular to a natural composite fresh-keeping agent for citrus fruits. Background technique [0002] Citrus fruits such as Shatangju, Chuntianju, Mashuiju, etc. have juicy pulp, so preservatives should be used to keep them fresh during storage. Among them, Shatangju is the most difficult to preserve. Shatangju, also known as Shatangju, Bingtangju, and Octoberju, has a flat and round fruit with tumor-like protrusions on the top, sunken umbilical end of the pedicle, orange-yellow color, thin capsule wall, thin and crisp peel, and is easy to peel off. The pulp is crisp, juicy, slag-melting, and sweet in taste. It is a fruit with high sugar, low acid and rich vitamin C content. Shatangju is originally produced in Sihui City, Guangdong Province. It is currently the best-selling citrus variety in Guangdong Province, ranking first in price and sales. Due to the characterist...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/154
Inventor 陈海光于辉
Owner 陈海光
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