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Green pepper preservative solution

A fresh-keeping liquid and green pepper technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of reddening after ripening, many nutrients, and green peppers are easy to lose water and wilt, so as to ensure the taste and prolong the storage time. Effect

Inactive Publication Date: 2012-10-03
柳迪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the green peppers are stored at a relatively high temperature, because the green peppers breathe vigorously and consume a lot of nutrients, they are easily infected by pathogens and cause rot. In addition, green peppers are prone to water loss and wilting during storage. Cooking turns red, quality declines, affecting commodity value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A green pepper fresh-keeping solution is characterized in that it consists of the following components by weight:

[0016] 35 parts of sucrose, 4 parts of edible phosphoric acid, 0.6 parts of sodium benzoate, 0.2 parts of calcium phosphate, 0.4 parts of chlorine dioxide, 0.4 parts of ferrous sulfate, 100 parts of water.

Embodiment 2

[0018] A green pepper fresh-keeping solution is characterized in that it consists of the following components by weight:

[0019] 40 parts of fructose, 3 parts of citric acid, 0.4 parts of sodium benzoate, 0.3 parts of calcium phosphate, 0.6 parts of chlorine dioxide, 0.3 parts of ferrous sulfate, 120 parts of water.

[0020] Select green peppers that are fresh, plump, uniform in size, high in hardness, good in color, and undamaged, and divide them into two groups at random, about 3 catties each. Store at constant temperature for 20 days at ℃, take out and check the four indicators of color, hardness, and smell. It is found that the green peppers in the experimental group are bright green in color, shiny, normal in hardness, and the fruit is intact. The control group turned yellow and red substantially, and the fruit appeared wilting and softening, and a musty smell occurred. It can be seen that the fresh-keeping solution of the present invention has a good fresh-keeping effect...

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PUM

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Abstract

The invention provides a green pepper preservative solution. The green pepper preservative solution comprises the following components in parts by weight: 0.4-0.6 parts of sodium benzoate, 0.5-1.5 parts of sodium alginate, 0.5-1 parts of sodium thiosulfate, 1-2 parts of ascorbic acid, 0.1-0.3 parts of calcium phosphate, 0.3-0.5 parts of ferrous sulfate and 100-120 parts of water. A preparation method comprises the following steps of taking the components in the parts by weight, adding the components into a container, and then adding a small quantity of water to the container, uniformly mixing the components and the water so as to obtain the green pepper preservative solution, and further diluting the green pepper preservative solution to a desired concentration during using. By using the green pepper preservative solution provided by the invention, the storage time of green peppers can be prolonged and mouth feel, color and hardness of green peppers can be guaranteed.

Description

[0001] technical field [0002] The invention relates to a fresh-keeping liquid for green peppers. Background technique [0003] Green pepper is a kind of nutritious fruit and vegetable, rich in vitamin C, its content is 80-1000mg / 100g (edible parts), it can be called the king of vitamins in vegetables, and it is a favorite fruit and vegetable in northern regions. Green peppers are native to the tropics or subtropics, and are temperature-loving vegetables. After long-term artificial cultivation, they gradually moved northward, but their requirements for storage temperature conditions are higher than those of vegetables grown in temperate zones. If the green pepper is stored at a lower temperature (generally below 6°C) for a long time, chilling injury is prone to occur. The main symptom is that there are sunken blocks on the surface of the green pepper fruit. rot. If green peppers are stored at a relatively high temperature, because the fruits of green peppers breathe vigor...

Claims

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Application Information

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IPC IPC(8): A23B7/153
Inventor 柳迪
Owner 柳迪
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