Citrus fruit preservative and preparation method thereof

A technology of citrus and antistaling agents, which is applied in the fields of fruit and vegetable preservation, protection of fruits/vegetables with a coating protective layer, and food preservation. Achieve the effects of good fresh-keeping effect, prolonged fresh-keeping period and low cost

Inactive Publication Date: 2014-04-23
GUANGXI UNIVERSITY OF TECHNOLOGY
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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

[0012] The formula of citrus fruits antistaling agent of the present invention is as follows:

[0013] Sucrose ester 4kg, sodium glutamate 1.2kg, citric acid 1.1kg, sodium acetate 0.4kg, potassium permanganate 0.02kg, sodium chloride 0.02kg, water 172kg.

[0014] The preparation method of citrus fruits antistaling agent of the present invention is as follows:

[0015] Mix 4kg of sucrose ester, 1.1kg of citric acid and 172kg of water, stir for 12min, make it fully mixed, then add 1.2kg of sodium glutamate, 0.4kg of sodium acetate and 0.02kg of sodium chloride at 48°C and stir for 10min, cool to After room temperature, 0.02 kg of potassium permanganate was added and stirred evenly.

Embodiment 2

[0017] The formula of citrus fruits antistaling agent of the present invention is as follows:

[0018] Sucrose ester 3kg, sodium glutamate 1.4kg, citric acid 1.2kg, sodium acetate 0.5kg, potassium permanganate 0.03kg, sodium chloride 0.03kg, water 170kg.

[0019] The preparation method of citrus fruits antistaling agent of the present invention is as follows:

[0020] Mix 3kg of sucrose ester, 1.2kg of citric acid and 170kg of water, stir for 10min, and mix well, then add 1.4kg of sodium glutamate, 0.5kg of sodium acetate and 0.03kg of sodium chloride at 50°C and stir for 12min, then cool to After room temperature, 0.03 kg of potassium permanganate was added and stirred evenly.

Embodiment 3

[0022] The formula of citrus fruits antistaling agent of the present invention is as follows:

[0023] Sucrose ester 5kg, sodium glutamate 1kg, citric acid 0.8kg, sodium acetate 0.3kg, potassium permanganate 0.02kg, sodium chloride 0.02kg, water 175kg.

[0024] The preparation method of citrus fruits antistaling agent of the present invention is as follows:

[0025] Mix 5kg of sucrose ester, 0.8kg of citric acid and 175kg of water, stir for 15min, make it fully mixed, then add 1kg of sodium glutamate, 0.3kg of sodium acetate and 0.02kg of sodium chloride at 45°C, stir for 8min, and cool to room temperature Finally, add potassium permanganate 0.02kg and stir evenly.

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PUM

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Abstract

The invention provides a citrus fruit preservative which is composed of the following components in parts by mass: 3-5 parts of sucrose ester, 1-1.4 parts of sodium glutamate, 0.8-1.2 parts of citric acid, 0.3-0.5 part of sodium acetate, 0.02-0.03 part of potassium permanganate, 0.02-0.03 part of sodium chloride and 170-175 parts of water. The invention also provides a preparation method of the citrus fruit preservative, which comprises the following steps: mixing the sucrose ester, citric acid and water according to the formula, thoroughly mixing for 10-15 minutes, heating to 45-50 DEG C, adding the sodium glutamate, sodium acetate and sodium chloride according to the formula, stirring for 8-12 minutes, cooling to room temperature, adding the potassium permanganate according to the formula, and stirring uniformly. The citrus fruit preservative has the advantages of simple preparation method, reasonable formula, low cost, uniform effect and favorable preservation effect, and is convenient to operate; and compared with other preservatives sold in the market, the preservation period is prolonged by more than 22%.

Description

technical field [0001] The invention relates to a fresh-keeping agent for citrus fruits. 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. People have put forward higher and higher requirements for fresh-keeping storage and transportation of fruits that are difficult to store. 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 fresh-keeping, long-term fresh-keeping, transportation fresh-keeping aspect. But there are also some deficiencies, 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 materia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157A23B7/16
Inventor 刘胜永郑贵伟王相峰
Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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