Litchi preservative and preparation method thereof

The technology of a preservative and lychee, which is applied in the field of lychee preservatives, can solve the problems of short preservation period, short release period and high production cost, and achieve the effects of simple preparation method, prolonged preservation period and good preservation effect

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
[0003] Litchi is a popular fruit, but its short shelf life has seriously affected the long-distance transportation and sales of lychees.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The formula of litchi preservative provided by the invention is as follows:

[0014] Lignin 2.5g, sucrose ester 2.5g, sodium sorbate 1.0g, calcium chloride 0.3g, calcium stearate 0.12g, sodium tartrate 0.02g, sodium alginate 0.01g, water 205g.

[0015] The preparation method of litchi preservative of the present invention is as follows:

[0016] Mix 2.5g of sucrose ester, 1.0g of sodium sorbate, 0.01g of sodium alginate, 0.3g of calcium chloride, 0.12g of calcium stearate and 205g of water, stir for 22min, then raise the temperature to 52°C, add 2.5g of lignin, Sodium tartrate 0.02g stirred for 12min, cooled to room temperature.

Embodiment 2

[0018] The formula of litchi preservative provided by the invention is as follows:

[0019] Lignin 2g, sucrose ester 2g, sodium sorbate 1.2g, calcium chloride 0.2g, calcium stearate 0.1g, sodium tartrate 0.02g, sodium alginate 0.008g, water 200g.

[0020] The preparation method of litchi preservative of the present invention is as follows:

[0021] Mix 2g of sucrose ester, 1.2g of sodium sorbate, 0.008g of sodium alginate, 0.2g of calcium chloride, 0.1g of calcium stearate and 200g of water, stir for 20min, then raise the temperature to 55°C, add 2g of lignin and sodium tartrate 0.02g and stir for 15min, then cool to room temperature.

Embodiment 3

[0023] The formula of litchi preservative provided by the invention is as follows:

[0024] Lignin 3g, sucrose ester 3g, sodium sorbate 0.8g, calcium chloride 0.4g, calcium stearate 0.15g, sodium tartrate 0.03g, sodium alginate 0.012g, water 210g.

[0025] The preparation method of litchi preservative of the present invention is as follows:

[0026] Mix 3g of sucrose ester, 0.8g of sodium sorbate, 0.012g of sodium alginate, 0.4g of calcium chloride, 0.15g of calcium stearate and 210g of water, stir for 25min, then raise the temperature to 50°C, add 3g of lignin and sodium tartrate 0.03g and stir for 10min, then cool to room temperature.

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PUM

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Abstract

The invention provides a litchi preservative which is composed of the following components in parts by mass: 2-3 parts of lignin, 2-3 parts of sucrose ester, 0.8-1.2 parts of sodium sorbate, 0.2-0.4 part of calcium chloride, 0.1-0.15 part of calcium stearate, 0.02-0.03 part of sodium tartrate, 0.008-0.012 part of sodium alginate and 200-210 parts of water. The invention also provides a preparation method of the litchi preservative, which comprises the following steps: mixing the sucrose ester, sodium sorbate, sodium alginate, calcium chloride, calcium stearate and water according to the formula, stirring for 20-25 minutes, heating to 50-55 DEG C, adding the lignin and sodium tartrate according to the formula, stirring for 10-15 minutes and cooling to room temperature. The litchi preservative has the advantages of simple preparation method, reasonable formula, low cost and favorable preservation effect, is convenient to operate, and can prolong the litchi preservation period by 22-30 days.

Description

technical field [0001] The invention relates to a litchi fresh-keeping agent. 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 materials is narro...

Claims

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Application Information

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