Vegetable and fruit coating preservative and preparation method thereof

A film-coating preservative and preservative technology, which is applied in the direction of protecting fruits/vegetables with a protective coating layer, can solve the problems of environmental temperature and humidity effects, insignificant bacteriostatic effect, easy breeding of microorganisms, etc., and achieves the fruit rot rate. Reduce and improve fruit gloss, good water solubility

Inactive Publication Date: 2012-01-25
MICROBIOLOGY INST OF SHAANXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Polysaccharide materials are extracted from animal and plant tissues, and the cost of raw materials is relatively high; protein materials are easily affected by ambient temperature and humidity, and it is difficult to form a uniform, stable, and lon

Method used

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  • Vegetable and fruit coating preservative and preparation method thereof
  • Vegetable and fruit coating preservative and preparation method thereof
  • Vegetable and fruit coating preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Example 1,

[0017] Take pullulan 5%, carboxymethyl cellulose sodium 0.6%, sucrose lipid 0.6%, β-cyclodextrin 0.3%, natamycin 0.01%, and the balance is water according to the mass ratio. Prepare 10L by the above method Film preservative.

[0018] Picked different varieties of apples were soaked and coated, dried and stored in the dark at room temperature for 10 weeks; treated with a commercially available fruit and vegetable coating preservative YC9-2 as a control, the experimental results are as follows:

[0019]

[0020] It can be seen that this example has a significant effect in preventing apple rot, and its experimental results are significantly better than the control group, and are equivalent to the control group in reducing weight loss, but the two main quality indicators of the soluble solids content and the reducing sugar content in the fruit are both Better than the control group, and the appearance of the product is better than the control group. Example 2,

Example Embodiment

[0020] It can be seen that this example has a significant effect in preventing apple rot, and its experimental results are significantly better than the control group, and are equivalent to the control group in reducing weight loss, but the two main quality indicators of the soluble solids content and the reducing sugar content in the fruit are both Better than the control group, and the appearance of the product is better than the control group. Example 2,

[0021] Take pullulan 3.5%, sodium carboxymethyl cellulose 0.5%, sucrose lipid 0.5%, β-cyclodextrin 0.1%, natamycin 0.01%, and the balance is water according to the mass ratio. Prepare 1L by the above method Film preservative.

[0022] Picked different varieties of big cherries were soaked and coated, dried and stored in the dark at room temperature for 15 days; treated with the commercially available fruit and vegetable coating preservative YC9-2 as a control, the experimental results are as follows:

[0023]

[0024] It can b...

Example Embodiment

[0025] Example 3.

[0026] Take pullulan 4%, sodium alginate 0.6%, sucrose lipid 0.6%, α-cyclodextrin 0.3%, natamycin 0.03%, and the balance as water according to the mass ratio, and prepare 5L coating film to keep fresh by the above method Agent.

[0027] Picked different varieties of cherry tomatoes were soaked and coated, dried and stored in the dark at 4°C for 5 weeks; treated with the commercially available fruit and vegetable coating preservative YC9-2 as a control, the experimental results are as follows:

[0028]

[0029] It can be seen that this example has a significant effect in preventing the weight loss and fruit rot of the cherry tomatoes. The experimental results are better than those of the control group, and the main quality indicators such as color, titratable acid content, and Vc content are better than those of the control group.

[0030] The above examples have obtained satisfactory effects in use. The present invention can adjust the product formula according to ...

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Abstract

The invention discloses a vegetable and fruit coating preservative. The preservative comprises pullulan, sodium carboxymethylcellulose, sucrose ester, cyclodextrin, natamycin and the balance of water; the preservative is prepared by using natural materials as main materials; compared with the prior art, the preservative has the advantages that: because the adopted raw materials are natural macromolecular polysaccharides, the preservative has good water solubility, is edible and nontoxic, has good film forming property, is a degradable material and does not produce environmental pollution; after the preservative is used, the average weight loss ratio is reduced by about 10 percent, the appearance of vegetables and fruits is improved, and the glossiness of the fruits is improved; propagation of bacteria at the storage period can be effectively inhibited, and the rotting rate of the fruits is reduced by 15 to 30 percent; and the preservative is simple in preparation method and simple andconvenient in use, can be used with a method of low-temperature storage, air-conditioning storage or the like, and has remarkable effect. The preservative has the effects of reducing water loss of the fruits, reducing the respiratory rate of the fruits and keeping the surfaces of the fruits smooth and attractive, and is particularly suitable for storage and fresh keeping of vegetables and fruits such as oranges, apples, strawberries, jujubes, plum tomatoes and the like.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruit and vegetable products, and in particular relates to a fresh-keeping agent for vegetable and fruit coating and a preparation method thereof. Background technique [0002] Vegetables, fruits and other crop products have become an important source of nutrition for humans because they are rich in carbohydrates, organic acids, vitamins and inorganic salts. However, due to the seasonality and regionality of fruit and vegetable production, its high water content, rich nutrients, low pH, physiological post-ripening and vulnerability to mechanical trauma during harvest, it is difficult to keep fresh for a long time, resulting in serious post-harvest losses. Statistics show that my country has become a major producer of fruits and vegetables in the world, with the output accounting for 14% of the total output, and the post-harvest loss is 20%-30%, with an annual loss of more than 70 billion ...

Claims

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Application Information

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IPC IPC(8): A23B7/16
Inventor 李勃马赛箭安超
Owner MICROBIOLOGY INST OF SHAANXI
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