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Fruit preservative

A fresh-keeping agent and fruit technology, applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve the problems of uneven fresh-keeping effect, complex and cumbersome preparation method, and difficulty in guaranteeing the effect, and achieve good fresh-keeping effect, low cost, The effect of extending the shelf life

Inactive Publication Date: 2014-04-30
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

[0011] The formula of fruit preservative of the present invention is as follows:

[0012] Sucrose ester 1.5g, malic acid 4g, citric acid 5g, sodium tartrate 1.5g, sodium sorbate 0.5g, lactic acid 0.25g, water 172g.

[0013] The preparation method of fruit preservative of the present invention is as follows:

[0014] Mix 1.5g of sucrose ester, 4g of malic acid, 1.5g of sodium tartrate and 172g of water evenly, stir for 18min, then raise the temperature to 48°C, add 5g of citric acid, 0.5g of sodium sorbate, and 0.25g of lactic acid, stir for 12min, and cool to room temperature. Can.

Embodiment 2

[0016] The formula of fruit preservative of the present invention is as follows:

[0017] Sucrose ester 1g, malic acid 5g, citric acid 6g, sodium tartrate 1g, sodium sorbate 0.4g, lactic acid 0.2g, water 175g.

[0018] The preparation method of fruit preservative of the present invention is as follows:

[0019] Mix 1g of sucrose ester, 5g of malic acid, 1g of sodium tartrate and 175g of water evenly, stir for 15min, then raise the temperature to 45°C, add 6g of citric acid, 0.4g of sodium sorbate, and 0.2g of lactic acid, stir for 15min, and cool to room temperature.

Embodiment 3

[0021] The formula of fruit preservative of the present invention is as follows:

[0022] Sucrose ester 2g, malic acid 3g, citric acid 4g, sodium tartrate 2g, sodium sorbate 0.6g, lactic acid 0.3g, water 170g.

[0023] The preparation method of fruit preservative of the present invention is as follows:

[0024] Mix 2g of sucrose ester, 3g of malic acid, 2g of sodium tartrate and 170g of water evenly, stir for 20min, then raise the temperature to 50°C, add 4g of citric acid, 0.6g of sodium sorbate, and 0.3g of lactic acid and stir for 20min, then cool to room temperature.

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PUM

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Abstract

The invention provides a fruit preservative. The fruit preservative comprises the following components in parts by mass: 1-2 parts of sucrose ester, 3-5 parts of malic acid, 4-6 parts of citric acid, 1-2 parts of sodium tartrate, 0.4-0.6 part of sodium sorbate, 0.2-0.3 part of lactic acid and 170-175 parts of water. The fruit preservative has the advantages that a preparation method is simple, a formula is reasonable, the cost is low, the operation is convenient during using, effects are uniform, and a preservation effect is good; compared with other commercially available preservatives, the fruit preservative has the advantage that the preservation periods of fruits are prolonged by above 25%.

Description

technical field [0001] The invention relates to a fruit 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 narrow...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 叶洪涛黄全郭诚
Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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