Fruit preservative

Abstract

The invention provides a fruit preservative, which comprises the following components by weight: 3-8 parts of phytic acid, 1-5 parts of citric acid, 2-6 parts of vitamin C, 1-5 parts of potassium myristate, 2-7 parts of lignin, 3-7 parts of glutamic acid, 0.4-1.5 parts of calcium silicate, 0.5-1.2 parts of chitin, and 10-30 parts of purified water. The fruit preservative provided by the invention forms a layer of film on the fruit surfaces, thereby enclosing the stomata on the fruit peel, inhibiting respiratory action, reducing fruit moisture loss, resisting intrusion of external pathogen, effectively delaying deterioration speed of pulp quality and local flavor, and prolonging a fruit storage period.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a fruit fresh-keeping agent. Background technique [0002] With the development of science and technology and the continuous improvement of living standards, people's demand for fruits produced in different regions and seasons is gradually increasing. However, many fruits have a short shelf life, are easy to deteriorate, and are not easy to store. Although the prior art has made some progress in normal temperature or low temperature preservation, long-term preservation and transportation preservation, there are still some deficiencies: the release period of the preservative or the preservative film is short, the preservation effect is uneven, and the antistaling agent or the preservative film is harmful to the sense organs. The quality is greatly damaged, and the raw materials used are harmful to the human body. Contents of the invention [0003] The purpose of ...

AI Technical Summary

Problems solved by technology

[0002] With the development of science and technology and the continuous improvement of living standards, people's demand for fruits produced in different seasons in different regions is gradually increasing. However, many fruits have a short shelf life, are easy to deteriorate, and are not easy to store.

Although the prior art has made some progress in normal temperature or low temperature preservation, long-term preservation and transportation preservation, there are still some deficiencies: the release period of the preservative or the preservative film is short, the preservation effect is uneven, and the antistaling agent or the preservative film is harmful to the sense organs. The quality is greatly damaged, and the raw materials used are harmful to the human body, etc.