Castanea henryi coating fresh-keeping agent

A film-coated preservative and pumpkin technology, which is applied in the direction of preserving seeds with a coating protective layer, can solve the problems of multiple components of preservatives, publicity of the pumpkin preservative, and impact on food safety, and achieve good anti-freedom Basic ability, prolonged storage and preservation time, and low cost

Inactive Publication Date: 2012-01-18
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing antistaling agents such as: a Chinese patent application with publication number CN101623027A discloses a fruit and vegetable antistaling agent, which mainly includes activated carbon, a sulfur dioxide releasing agent, a water absorbing agent and an acidic medium, and is suitable for the preservation of common fruits and vegetables. The sulfur dioxide release agent used is mainly pyrosulfite, which is toxic and will affect the safety of food. It has been gradually abandoned in the use of natural preservatives
Chinese patent ZL200410004719.9 discloses a chestnut preservative, which contains p

Method used

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  • Castanea henryi coating fresh-keeping agent

Examples

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Effect test

Embodiment 1

[0032] (1) Get 20g of shellac and put it into a 250mL conical flask, add ethanol volume percentage concentration of 90% ethanol aqueous solution to 100mL, seal the bottle mouth with plastic wrap, stir on a constant temperature heating magnetic stirrer for 1h, make it Dissolved to obtain shellac solution.

[0033] (2) Take 1 g of citric acid and put it into a 250 mL beaker, add 50 mL of deionized water to dissolve it, transfer it to a 100 mL volumetric flask and dilute it with deionized water to obtain a citric acid solution.

[0034] (3) Put 0.5g of EDTA-2Na into a 250mL beaker, add 50mL of deionized water to dissolve it, transfer it to a 100mL volumetric flask and dilute it with deionized water to obtain EDTA-2Na solution.

[0035](4) Preparation of bamboo leaf extract: take 60g of bamboo leaves, put them in a beaker, add 50mL of absolute ethanol, 30mL of glacial acetic acid, add deionized water to 200mL, soak for 16h, filter, and concentrate the filtrate to 60mL with a rotar...

Embodiment 2

[0040] (1) Get 50g shellac and put into 250mL Erlenmeyer flask, add ethanol volume percent concentration and be 90% ethanol aqueous solution to 100mL, seal bottle mouth with plastic wrap, stir 2h on constant temperature heating magnetic stirrer, make it Dissolved to obtain shellac solution.

[0041] (2) Put 1.5g of citric acid into a 250mL beaker, add 50mL of deionized water to dissolve it, transfer it to a 100mL volumetric flask and dilute it with deionized water to obtain a citric acid solution.

[0042] (3) Put 1g of EDTA-2Na into a 250mL beaker, add 50mL of deionized water to dissolve it, transfer it to a 100mL volumetric flask and dilute it with deionized water to obtain EDTA-2Na solution.

[0043] (4) Preparation of bamboo leaf extract: take 30g of bamboo leaves, put them in a beaker, add 50mL of absolute ethanol, 30mL of glacial acetic acid, add deionized water to 200mL, soak for 16h, filter, and concentrate the filtrate to 60mL with a rotary evaporator. The bamboo lea...

Embodiment 3

[0048] (1) Get 80g shellac and put into 250mL Erlenmeyer flask, add ethanol volume percent concentration and be 90% ethanol aqueous solution to 100mL, seal bottle mouth with plastic wrap, stir 3h on constant temperature heating magnetic stirrer, make it Dissolved to obtain shellac solution.

[0049] (2) Put 2g of citric acid into a 250mL beaker, add 50mL of deionized water to dissolve it, transfer it to a 100mL volumetric flask and dilute with deionized water to obtain a citric acid solution.

[0050] (3) Put 1.5g of EDTA-2Na into a 250mL beaker, add 50mL of deionized water to dissolve it, transfer it to a 100mL volumetric flask and dilute it with deionized water to obtain EDTA-2Na solution.

[0051] (4) Preparation of bamboo leaf extract: take 90g of bamboo leaves, put them in a beaker, add 50mL of absolute ethanol, 30mL of glacial acetic acid, add deionized water to 200mL, soak for 16h, filter, and concentrate the filtrate to 60mL with a rotary evaporator. The bamboo leaf e...

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Abstract

The invention discloses a castanea henryi coating fresh-keeping agent, which comprises the following ingredients based on 100mL total weight: 2g-8g of lac, 0.1g-0.2g of citric acid, 0.05g-0.15g of ethylene diamine tetraacetic acid salt, 5g-15g of bamboo leaf extract, 0.01g-0.03g of natamycin, a proper amount of deionized water and the balance of ethanol aqueous solution. The fresh-keeping agent is capable of effectively prolonging the storage and fresh-keeping time of castanea henryi, reducing the moisture loss during the storage process, reducing the mildew, browning and germination, keeping good color degree, mouthfeel and nutrition components of the castanea henryi products. The invention also discloses a preparation method of castanea henryi coating fresh-keeping agent which has the advantages of simple operation, easy control, and is suitable for industrial production.

Description

technical field [0001] The invention relates to the field of fresh-keeping agents, in particular to a pumpkin-coated fresh-keeping agent. Background technique [0002] Chestnut is a famous and high-quality economic forest dried fruit in my country, and is a natural green food. Chestnut has strong adaptability, drought tolerance, cold resistance, and poverty tolerance. my country's chestnut is mainly distributed in Fujian, Zhejiang, Jiangxi, Sichuan and other provinces, with rich variety resources, large planting area and large output. The flesh of the chestnut is more tender and sweet than the chestnut. Its fruit is rich in nutrients, rich in protein, starch, sugar, fat, fiber, vitamin A, vitamin B, ascorbic acid, carotene and minerals such as K, Mg, Mn, Ca, P, and Fe. It also contains 17 kinds of amino acids; among them, the protein content is several times that of rice, the carbohydrate content is higher than that of wheat, and the fat content is 2 to 3 times higher than ...

Claims

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Application Information

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IPC IPC(8): A23B9/14
Inventor 贺亮李卫旗韦朝阳
Owner ZHEJIANG UNIV
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