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Edible compound coating antistaling agent for drupes

A technology of coating preservatives and stone fruits, which is applied in the formulation and preparation of edible composite coating preservatives, can solve the problems of low price, no formula of edible composite coating preservatives for stone fruits, etc., and achieve equipment The effect of less investment, simple and feasible preparation and use methods, and easy cleaning

Inactive Publication Date: 2011-05-18
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005]There is no safe, broad-spectrum, efficient, low-cost and pollution-free measures and preservatives for the preservation of stone fruits, and no stone fruits have been seen Report on the Preservative Formulation of Edible Composite Film Preservative

Method used

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  • Edible compound coating antistaling agent for drupes
  • Edible compound coating antistaling agent for drupes
  • Edible compound coating antistaling agent for drupes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The comparison of embodiment 1 drupe fresh coating and chitosan coating effect

[0015] (1) Comparison of film performance indexes between drupe fresh coating film and chitosan coating film (0.75% chitosan)

[0016] The air permeability, tensile strength and other performance indexes of the two films were measured, and the results are shown in Table 1.

[0017] As can be seen from Table 1, compared with the fresh coating film of stone fruit and the coating film of chitosan, the performance indexes of fresh coating of stone fruit are better than that of chitosan coating film, and the addition of glyceryl monostearate and Tween 80 obviously The air permeability and toughness of the composite coating film are improved.

[0018] Table 1 Comparison of film performance indexes between stone fruit fresh coating film and chitosan coating film

[0019]

[0020] (2) Comparison of the antibacterial effect between fresh coating film of drupe fruit and chitosan coating film (0....

Embodiment 2

[0024] The fresh-keeping effect of embodiment 2 drupe fresh to black gemstone plum

[0025] Dissolve 7.5g of chitosan in 600ml of 0.18% acetic acid solution, heat in a water bath at 50-60°C, and keep stirring until fully dissolved, add 0.5ml / L NaOH to adjust the pH value to 5.6-6.2, and obtain solution 1 ;Take out 30ml of solution 1, add 0.4g of glyceryl monostearate, heat and stir until completely dissolved to obtain solution 2; mix solutions 1 and 2; then add 2g of Tween 80, 5g of sodium erythorbate, 5g of EDTA disodium salt and 5g sodium chloride, and finally add water to make up the volume, continue stirring evenly while hot, ultrasonic degassing for 5-6min, and place at room temperature. Select fresh, undamaged and uniformly sized black gemstone plums, wash them with tap water first, then disinfect them with 0.5% citric acid for 10 minutes, then rinse them with tap water, dry them and immerse them in fresh stone fruit for 1-2 minutes, and drain them in cold air. Take unc...

Embodiment 3

[0029] The fresh-keeping effect of embodiment 3 drupe fresh to nectarine

[0030] Taking Qinguang No. 2 nectarine as an example, select medium-sized fruits with correct fruit, uniform maturity, good development, and no mechanical damage, and divide them into three groups: the first group uses fresh stone fruit, and the second group uses 0.03mm thick fruit. , a porosity of 15% polyethylene film packaging bag treatment, the third group is a blank control without any treatment. The three groups of samples were put into storage at the same time, and stored for 40 days in a mechanical cold storage at 1±0.5° C. and a relative humidity of 90%. The fresh-keeping effects of each group of treatments are shown in Table 4.

[0031] Table 4 Comparison of the fresh-keeping effects of different treatments on nectarines

[0032]

[0033] It can be seen from Table 4 that fresh stone fruit significantly inhibited the respiration rate, ethylene release rate and fruit softening process of Qin...

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Abstract

The invention discloses an edible compound coating antistaling agent for drupes. The edible compound coating antistaling agent belongs to the field of fresh preservation and treatment of fruits and vegetables and is characterized in that chitosan and other auxiliaries are dissolved in a water solution prepared in an acetic acid solution with low concentration. According to the invention, glycerylmonostearate and Tween 80 are added in chitosan coating, thus the connecting strength of antibacterial components is enhanced and, the toughness and air permeability of the coating are improved; and meanwhile, other components in the fresh preservation agent, such as sodium ascorbate, sodium chloride, and the like, have greater bacterial resistance and fresh preservation effects. The edible compound agent, after being applied to coating the drupes, can form a layer of shiny transparent film on the surface of each drupe and achieves the functions of preserving water, reducing bacterial contamination, preventing the growth of microorganisms, resisting oxidation and inhibiting the fruit respiration. The edible compound agent can be widely applied in the storage and fresh preservation of the drupes and achieves greater fresh preservation effects than other methods. The edible compound agent is convenient to prepare and use, requires small equipment investment, occupies a small operation area, and is suitable for industrial batch production.

Description

technical field [0001] The invention belongs to the field of food preservation, and in particular relates to an edible composite coating preservative for drupe fruits, in particular to a formula, a preparation method and a matching method for low-temperature preservation of the edible composite coating preservative. Background technique [0002] Drupe refers to a fruit with a wooden hard core in the center, which contains seeds. The outer skin is thin, the mesocarp is often thick and juicy, and the inner skin is woody and hard, such as peaches, plums, cherries, apricots, dates, nectarines, etc. . After the drupe fruit is ripe, the pulp becomes soft, tender and juicy. The picking period is mostly in the hot season, and its production is seasonal and regional. During the storage, transportation and sales process, it is easy to lose water and wilt, the core browns, softens and deteriorates , causing great economic losses. The fresh-keeping technology of drupe fruits in post-h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
Inventor 秦文丁捷昝子豪
Owner SICHUAN AGRI UNIV
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