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Fruit and vegetable preservative

A fruit and vegetable preservation and preservative technology, applied in the direction of protecting fruits/vegetables with a protective layer, to achieve the effect of strong inhibition of bacteria, reduction of oxygen content, and prevention of excessive water loss

Inactive Publication Date: 2012-06-27
WEIHAI BAIHE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the insignificant antifungal effect of the fruit and vegetable fresh-keeping preservatives in the prior art and the shortcomings of the processed fruit and vegetable flavor and poor external appearance, this paper provides a fruit and vegetable fresh-keeping preservative that is easy to prepare, high in safety, and is natural and non-toxic.

Method used

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Examples

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Embodiment 1

[0013] A fresh-keeping preservative for fruits and vegetables, which is composed of chitosan solution, sodium chloride electrolyte, carvacrol solution and thymol solution, the weight percentage of each component is respectively: chitosan solution 60%, sodium chloride Electrolyte solution 30%, carvacrol solution 5%, thymol solution 5%, wherein, the concentration of chitosan solution is 1200ppm, the effective chloride ion concentration of sodium chloride electrolyte is 45ppm, and the concentration of carvacrol solution is 1600ppm , the concentration of thymol solution is 1600ppm. Wherein, the chitosan solution is formed by dissolving the chitosan monomer with 2.5% acetic acid and adjusting the pH value to 5.5 with NaOH, wherein the purity of the chitosan monomer is 94%. The fruit and vegetable fresh-keeping preservative of the present embodiment has a more obvious fresh-keeping and preservative effect when it is used for pineapple fruit.

Embodiment 2

[0015] A fresh-keeping preservative for fruits and vegetables, which is composed of chitosan solution, sodium chloride electrolyte, carvacrol solution and thymol solution, the weight percentage of each component is respectively: chitosan solution 70%, sodium chloride Electrolyte solution 25%, carvacrol solution 1%, thymol solution 4%, wherein, the concentration of chitosan solution is 100ppm, the effective chloride ion concentration of sodium chloride electrolyte is 43ppm, and the concentration of carvacrol solution is 3200ppm , the concentration of thymol solution is 2200ppm. The carvacrol solution and the thymol solution are 15%, the chitosan monomer is 1200ppm, the effective chloride ion of EW is 45ppm, and the combined concentration of Ca+Ty is 1600ppm. The chitosan solution is obtained by dissolving the chitosan monomer with 2.5% acetic acid, adjusting the pH value to 5 with NaOH, and filtering, wherein the chitosan monomer has a purity of 75%. The fruit and vegetable fr...

Embodiment 3

[0017] A fresh-keeping preservative for fruits and vegetables, which is composed of chitosan solution, sodium chloride electrolyte, carvacrol solution and thymol solution, the weight percentage of each component is respectively: chitosan solution 50%, sodium chloride Electrolyte 41%, carvacrol solution 8%, thymol solution 1%, wherein, the concentration of chitosan solution is 400ppm, the effective chloride ion concentration of sodium chloride electrolyte is 40ppm, and the concentration of carvacrol solution is 1000ppm , the concentration of thymol solution is 3200ppm. The chitosan solution is obtained by dissolving the chitosan monomer with 2.5% acetic acid and adjusting the pH value to 5.5 with NaOH, wherein the chitosan monomer has a purity of 85%. The fruit and vegetable fresh-keeping preservative of the present embodiment has a more obvious effect of fresh-keeping and anti-corrosion when it is used for pineapples.

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Abstract

The invention relates to a fruit and vegetable preservative containing chitosan. The preservative comprises the following components in percentage by weight: 30 to 70 percent of chitosan solution, 20 to 50 percent of sodium chloride electrolyte, 1 to 10 percent of carvacrol solution and 1 to 10 percent of thymol solution, wherein the concentration of the chitosan solution is 100 to 2,000ppm, the effective chlorine ion concentration of the sodium chloride electrolyte is 30 to 50ppm, and the concentrations of the carvacrol solution and the thymol solution are respectively 400 to 3,200ppm. The components of the fruit and vegetable preservative are used together, so that the range and the capacity of sterilization and bacterial inhibition are improved; the preservative has the advantages of simplicity and convenience in preparation, nature, no toxicity and high safety; and the treated fruits and vegetables have bright color and good flavor.

Description

technical field [0001] The invention relates to a fruit or vegetable preservation in liquid form, in particular to a fruit and vegetable fresh-keeping preservative containing chitosan. Background technique [0002] During the period when fruits and vegetables are sold on the shelves after low-level processing, their quality, flavor, nutritional content and appearance must be maintained to increase commodity value. Fresh-keeping and antiseptic treatment of fruits and vegetables is the means of maintenance. At present, there are two main aspects of fresh-keeping and antiseptic treatment of fruits and vegetables: one is to inhibit the metabolic activities of fruits and vegetables, slow down various physiological and biochemical processes inside, prevent the loss of natural water, and maintain the flavor and quality of fruits and vegetables to the greatest extent; Prevent various microorganisms in the surrounding environment from infecting the surface of fruits and vegetables, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
Inventor 王丽娜
Owner WEIHAI BAIHE BIOTECH
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