Preparation method of persimmon coating preservative

Abstract

The invention discloses a preparation method of a persimmon coating preservative. The preparation method comprises the steps of weighing 5-15% of pectin, 2-5% of D-erythorbic acid. 10-20% of chitosan, 0.1-2% of natamycin, 5-10% of phytic acid, 5-12% of citric acid, 15-25% of ethanol and the balance of water according to a formula, and mixing to obtain the persimmon coating preservative. The preparation method has the beneficial effects that the preservative is safe and nontoxic, broad-spectrum antibacterial and bactericidal effects are good, the moisture evaporation can be well prevented, the antioxidant performance is excellent, the fabrication cost is low, and the operation is simple.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

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AI Technical Summary

Benefits of technology

This patented solution provides benefits such as safety for products that are effective against harmful microorganisms or have strong germicidal properties while being easy to use at low costs with minimal complexity during manufacturing processes.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the taste, shelf life, and quality of swept persimberries grown throughout China's mainland regions like Guangxi province where they have been found around over 1000 years ago. These crops contain abundant amounts of various compounds called betulones, including caffeoylquinone glycosides, flavonoids, taurine, riboflavin, mangiferous acetate, selenium, zinc, etc., making them ideal ingredients for consumption worldwide. However, these beneficial substances cannot be stored at room temperatures without losing their original properties during winter months. Therefore, there needs supportive storing and treating technologies specifically designed into those producing sweetened products containing these valuable components.