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Citrus fruit natural composite antistaling agent

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

Inactive Publication Date: 2013-07-03
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 synthesized chemical preservatives with certain toxicity, which affects the edible safety of citrus fruits such as shatangju

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] 200g of acetic acid was added in 9800g of water to make 10kg of 2% aqueous acetic acid by mass. Take 8kg of 2% acetic acid aqueous solution and heat it to 60°C, then add 150g of chitosan into it, stir and dissolve, cool to room temperature after the dissolution is complete, then add 100g of glycerin, stir to dissolve, then add 2g of sucrose fatty acid ester , after stirring and dissolving, add cinnamon oil 10g again, after stirring and dissolving, finally add 2kg mass percentage and be 2% acetic acid aqueous solution to make up, and stir to obtain the citrus natural composite antistaling agent of the present invention.

[0056] Glycerin in this embodiment is a water-retaining agent, which acts as a water-holding, moisturizing and thickening agent, and is cheap in price and has a good moisturizing effect.

Embodiment 2

[0058] 250g acetic acid is added in 9750g water, is made into 10kg mass percent and is 2.5% acetic acid aqueous solution. Take 8kg of 2.5% acetic acid aqueous solution by mass and heat it to 60°C, then add 200g of chitosan into it, stir and dissolve, after the dissolution is complete, after cooling to room temperature, add 150g of glycerin, stir to dissolve, then add sucrose fatty acid ester 4g, after stirring and dissolving, add clove oil 20g again, after stirring and dissolving, finally add 2kg mass percent and be 2.5% acetic acid aqueous solution to make up, and stir to obtain natural, compound sugar orange preservative of the present invention.

Embodiment 3

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

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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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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/16A23B7/154
Inventor 陈海光于辉
Owner 陈海光
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