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Preservative for fruits

A fresh-keeping agent and fruit technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of uneven preservation effect, difficulty in guaranteeing the effect, complex and cumbersome preparation methods, etc., and achieve good preservation effect, convenient operation, low cost effect

Inactive Publication Date: 2012-10-10
庄河汤家水果加工厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are also some shortcomings, mainly because the release period is short, the preservation effect is uneven, and it is difficult to guarantee the effect; the preparation method is complicated and complicated; the production cost is high, and the source of raw materials is narrow; some raw material components are harmful to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The fruit antistaling agent described in the present invention is composed of the following components by weight percentage:

[0022] Sucrose Esters 10%

[0023] Sodium Benzoate 20%

[0024] Malic acid 20%

[0025] Lignin 20%

[0026] Chitin 20%

[0027] water balance.

[0028] The production method is as follows: firstly mix sucrose ester, sodium benzoate and malic acid evenly, then add lignin and chitin and stir, then mix the resultant with water and cool to normal temperature.

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Abstract

The invention discloses a preservative for fruits. The preservative for fruits is formed by mixing the following components in percentage by weight: 5 to 20 percent of sucrose ester, 5 to 20 percent of sodium benzoate, 20 to 40 percent of malic acid, 10 to 40 percent of lignin, 10 to 40 percent of chitin and the balance of water. The preservative for fruits is simple in preparation method, reasonable in formula, low in cost, convenient to operate during use, long in release period, uniform in effect and good in fresh-keeping effect. When the preservative for fruits is in use, fruits are required to be placed into the preservative for 2 to 5 minutes.

Description

technical field [0001] The invention relates to the technical field of food fresh-keeping, in particular to a fruit fresh-keeping agent with high quality, long-lasting effect and good fresh-keeping effect. Background technique [0002] With the development of science and technology and the gradual improvement of people's living standards, people's demand for fruits produced in different seasons in different regions is gradually increasing. However, perishable fruits have a short shelf life and are not easy to store. And people put forward higher and higher requirements to the fresh-keeping storage and transportation of the fruit that is difficult to store. For this, many inventors have provided the preparation method and usage of a lot of effective long-acting antistaling agents and preservative sheets. Existing fruit fresh-keeping technology generally is to make fresh-keeping film, and fresh-keeping film does have certain progress in room temperature or low temperature fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 汤作江
Owner 庄河汤家水果加工厂
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