Citrus Shatangju film coating preservative and preparation method thereof
A technology of tangerine coating film and preservative, which is applied in the field of shatang orange coating preservative, which can solve the problems of easy generation of cold-resistant pathogenic bacteria and high cost of refrigeration, and achieve the effect of strong adhesion, good stability and maintaining taste
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Embodiment 1
[0010] Based on 1000g of coating preservative, first add 30g of sodium alginate into water, heat to 40°C, then add 2g of monoglyceride, stir to form a uniform emulsion, then add 0.002g of tea saponin, 0.02g 1-methylcyclopropene and the calcium hydroxide of 0.3g, stirred for 30 minutes, promptly obtained the shatangju coated preservative. When in use, spray the shatangju coating preservative on the shatangju, let it dry in air, and get a layer of film on the surface of the shatangju.
Embodiment 2
[0012] Based on 1000g of coating preservative, first add 40g of sodium alginate into water, heat to 40°C, then add 3g of monoglyceride, stir to form a uniform emulsion, then add 0.004g of tea saponin, 0.01g 1-methylcyclopropene and the calcium hydroxide of 0.4g, stirred for 30 minutes, promptly obtained the shatangju coated preservative.
Embodiment 3
[0014] Based on 1000g of coating preservative, first add 50g of sodium alginate into water, heat to 48°C, then add 5g of monoglyceride, stir to form a uniform emulsion, then add 0.003g of tea saponin, 0.015g The 1-methylcyclopropene and the calcium hydroxide of 0.5g were stirred for 30 minutes to obtain the shatangju coated preservative.
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