Application of seaweed oligosaccharide in fruit preservative preparation and method thereof

A technology of seaweed oligosaccharides and preservatives, applied in the field of preparation of fruit preservatives, can solve problems such as increased market pressure, achieve the effects of reducing breathing intensity, easy promotion and application, and maintaining quality and taste

Inactive Publication Date: 2012-12-19
THIRD INST OF OCEANOGRAPHY STATE OCEANIC ADMINISTATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In 2005, the total output of fruit in the country exceeded 160 million tons, and the total planting area reached 10.055 million hectares. However, due to the relatively concentrated collection of varieties and th...

Method used

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  • Application of seaweed oligosaccharide in fruit preservative preparation and method thereof
  • Application of seaweed oligosaccharide in fruit preservative preparation and method thereof
  • Application of seaweed oligosaccharide in fruit preservative preparation and method thereof

Examples

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Embodiment 1

[0027] The following is an example of using seaweed oligosaccharides to preserve the freshness of several fruits.

[0028] 1. Experimental materials:

[0029] Choose fruits with similar maturity and size, no pests and diseases, and no damage.

[0030] Hard silk bayberry, collected from Zhangzhou Longhai; cherry tomatoes, collected from Zhangzhou Zhangpu; Guanxi honey pomelo, collected from Zhangzhou Pinghe; litchi, collected from Zhangzhou Longhai; longan, collected from Zhangzhou Longhai.

[0031] 2. Experimental method:

[0032] (1) Seaweed oligosaccharides were prepared into seaweed oligosaccharide solutions with concentrations of 80mg / L, 120mg / L and 160mg / L with normal temperature water, and the concentration of oligosaccharides was determined by DNS method.

[0033](2) Experimental grouping: Except Guanxi honey pomelo, which were directly grouped by number, other fruits were randomly divided into 4 groups, each weighing about 1kg, and packed into small baskets. Groupin...

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Abstract

The invention provides an application of seaweed oligosaccharide in fruit preservative preparation and a method thereof, and relates to the seaweed oligosaccharide. The oligosaccharide is obtained by directly degrading asparagus through an enzyme series generated by Flammeovirga Pacifica H2, and is a mixture of 4-8 sugars. The invention further provides a method for carrying out fruit preservation by utilizing the oligosaccharide. The method comprises the following steps of: placing fruits at a ripe period into the seaweed oligosaccharide with the concentration of 80-160 mg/L to be immersed for 1-5 minutes; and taking out and drying, and placing into a refrigeration storage to be stored or storing at a room temperature. The seaweed oligosaccharide prepared by the asparagus can obviously prolong a storage period of the fruits and the shelf life of the fruits; secondly, the method is simple, the cost is low and the popularization and application can be easy to realize; and thirdly, the used oligosaccharide belongs to a natural extractive, damages to a human body caused by using a chemical preservative is avoided, and the environment can not be polluted.

Description

technical field [0001] The invention relates to a seaweed oligosaccharide, in particular to an application of the seaweed oligosaccharide from asparagus in the preparation of a fruit preservative and a method thereof. Background technique [0002] my country is a big producer of fruits and vegetables, with an annual output of about 300 million tons of vegetables and more than 60 million tons of fruits, ranking among the top in the world. The loss rate on logistics links such as storage is 25% to 35%. According to statistics, 80 million tons of fruits and vegetables rot every year in my country, with a total value of 80 billion yuan. China is the most important origin center of fruit trees in the world, and the variety and varieties of fruit trees are the most in the world. In 2005, the total output of fruit in the country exceeded 160 million tons, and the total planting area reached 10.055 million hectares. However, due to the relatively concentrated collection of varieties...

Claims

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Application Information

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IPC IPC(8): A23B7/08
Inventor 曾润颖产竹华陈兴麟丁志新
Owner THIRD INST OF OCEANOGRAPHY STATE OCEANIC ADMINISTATION
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