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Strawberry preservative containing functional amino acids

A preservative and amino acid technology, which is applied in the direction of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with a coating protective layer, to achieve the effects of inhibiting microbial growth, high physiological activity, and good antiseptic preservation

Inactive Publication Date: 2013-06-26
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As far as the inventors know, until the present invention is completed, the prior art does not relate to the report that the strawberry has the function of health food while keeping it fresh.

Method used

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  • Strawberry preservative containing functional amino acids

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A strawberry antiseptic and preservative containing functional amino acids consists of: γ-aminobutyric acid 0.3 g / L, arginine 0.5 g / L, ascorbic acid 8.0 g / L, calcium chloride 7.5 g / L, acetic acid 7.0 g / L, chitosan 10.0 g / L, and the balance is distilled water.

[0023] The preparation method is as follows: dissolve the formula quantity of ascorbic acid and acetic acid in an appropriate amount of distilled water, add chitosan, stir well until the chitosan is completely dissolved, then add the formula quantity of γ-aminobutyric acid, arginine and chlorine Calcium, make up water, stir well and mix evenly.

Embodiment 2

[0025] A strawberry antiseptic and preservative containing functional amino acids consists of: γ-aminobutyric acid 0.5 g / L, arginine 0.3 g / L, ascorbic acid 7.0 g / L, calcium chloride 10.0 g / L, acetic acid 8.0 g / L, chitosan 10.0 g / L, and the balance is distilled water. Preparation method is the same as example 1.

Embodiment 3

[0027] A strawberry antiseptic and preservative containing functional amino acids consists of: γ-aminobutyric acid 0.4 g / L, arginine 0.4 g / L, ascorbic acid 6.0 g / L, calcium chloride 9.0 g / L, acetic acid 9.0 g / L, chitosan 10.0 g / L, and the balance is distilled water. Preparation method is the same as example 1.

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Abstract

The invention provides a strawberry preservative containing functional amino acids. The strawberry preservative is characterized in that the strawberry preservative comprises 0.2-0.5g / L of gamma-aminobutyric acid, 0.3-0.5g / L of arginine, 5.0-10.0g / L of ascorbic acid, 7.5-10.0g / L of calcium chloride, 5.0-10.0g / L of acetic acid, 10.0g / L of chitosan, and the balance distilled water. The preparation method of the strawberry preservative comprises the following steps: dissolving ascorbic acid and acetic acid in distilled water, adding chitosan to the obtained solution, dissolving, uniformly mixing, and sequentially adding gamma-aminobutyric acid, arginine and calcium chloride. The strawberry preservative can substantially reduce the rotting rate of fruits and prolong the storage period and the shelf life of strawberries when the strawberry preservative is used for the preservation and fresh keeping treatment of the strawberries. Additionally, the ingredients of the preservative contain a proper amount of a food additive and are rich in the functional amino acids which comprise arginine and gamma-aminobutyric acid and have nutrition and healthcare effects on human bodies, so there is no toxicity residual, and the nutrition and healthcare effects of fruits and vegetables to the human bodies can be enhanced, thereby the preservative accords with the current preservative development direction and has a good exploitation application potential.

Description

technical field [0001] The invention relates to a fruit fresh-keeping agent, in particular to a safe, nutritious and efficient strawberry anti-corrosion and fresh-keeping agent containing functional amino acids. Background technique [0002] Strawberry is a perennial herb of the Rosaceae strawberry genus, and is one of the seven largest fruits in the world. my country's strawberry production has developed rapidly in recent years, and the cultivation area has also continued to expand. Strawberry cultivation has become a pillar industry of the rural economy in some areas of my country [1] . Strawberry fruit has bright color, unique flavor and rich nutrition, and is deeply loved by consumers. However, because the strawberry peel is extremely thin, the tissue is tender and juicy, it is susceptible to mechanical damage and microbial infection and rots and deteriorates, so it is not resistant to storage and transportation. At present, a lot of research work has been done on the...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/154A23B7/16
Inventor 张新华李富军任配培
Owner SHANDONG UNIV OF TECH
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