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Grape preservative and preparation method thereof

A preservative and grape technology, applied in the field of grape preservative and its preparation, can solve the problems of affecting the commodity value of grapes, uneven release of preservative, poor promotion, etc., achieve outstanding fresh-keeping effect, reduce dry rate, and fresh-keeping effect good effect

Active Publication Date: 2014-07-09
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the storage of grapes, the degree of greenness of the fruit stems, the maintenance of the fruit powder and the internal quality of the fruit grains are important measures of the value of grape storage commodities. commodity value of grapes
Existing technologies have indeed made some progress in normal temperature or low temperature, long-term freshness preservation, and transportation preservation, but there are still deficiencies, some are simple to make, some preservatives are released unevenly, some are high in cost, poor in promotion, and larger The problem is that most users on SO 2 Preparations, residues, harmful to human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The grape antistaling agent of the present embodiment comprises the following components in proportion by weight: 0.05% of grape seed oil, 0.02% of sucrose fatty acid ester, 0.3% of konjac powder, CaCl 2 0.2%, phytic acid 0.1%, citric acid 0.1%, vitamin C 0.02%, sodium hexametaphosphate 0.05%, salt 2%, and the balance is water.

[0027] The preparation method comprises the following steps:

[0028] (1) Weigh konjac powder and water according to the predetermined weight percentage distribution, add 20wt% of the weighed water into the konjac powder to mix and moisten, then add the remaining water, and put it in an electronic constant temperature water bath at 40°C , make konjac fine powder swelling, dissolving 1.0h, make konjac fine powder aqueous solution, standby;

[0029] (2) Weighing other components according to the predetermined weight percentage distribution, and dissolving them in the aqueous solution of konjac powder obtained in step (1) to obtain a mixed solut...

Embodiment 2

[0033] The grape antistaling agent of the present embodiment comprises the following components in proportion by weight: 0.08% of grape seed oil, 0.04% of sucrose fatty acid ester, 0.4% of konjac powder, CaCl 2 0.4%, phytic acid 0.15%, citric acid 0.15%, vitamin C 0.04%, sodium hexametaphosphate 0.08%, salt 2.5%, and the balance is water.

[0034] The preparation method and usage method are the same as in Example 1.

Embodiment 3

[0036] The grape antistaling agent of the present embodiment comprises the following components by weight percentage: 0.1% of grape seed oil, 0.05% of sucrose fatty acid ester, 0.5% of konjac powder, CaCl 2 0.5%, phytic acid 0.02%, citric acid 0.2%, vitamin C 0.05%, sodium hexametaphosphate 0.1%, salt 3%, and the balance is water.

[0037] The preparation method and usage method are the same as in Example 1.

[0038] The grape fresh-keeping agent of the present invention is shown in Table 1 to the fresh-keeping effect of grape.

[0039] Weight loss rate (%): using weighing method, weight loss rate (%) = weight loss of each group (g) / original weight of each group (g) × 100%;

[0040] Rotten fruit rate (%): Using counting method, rotten fruit rate (%) = (total number of fruits - number of fruits with good surface) / total number of fruits × 100%.

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Abstract

The invention discloses a grape preservative and a preparation method thereof. The grape preservative comprises the following components in percentage by weight: 0.05-0.10% of grape seed oil, 0.02-0.05% of sucrose fatty acid ester, 0.3-0.5% of konjac flour, 0.2-0.5% of CaCl2, 0.1-0.2% of phytic acid, 0.1-0.2% of citric acid, 0.02-0.05% of vitamin C, 0.05-0.10% of sodium hexametaphosphate, 2-3% of salt and the balance of water. The invention further provides the preparation method of the grape preservative. The grape preservative provided by the invention is simple in production method, low in cost and convenient to use, has a good inhibiting effect for browning and mildew in the storage process of grapes, and is good in preservation effect, long in preservation time, nontoxic and harmless to a human body and environment-friendly.

Description

technical field [0001] The invention relates to a fruit antistaling agent and a preparation method thereof, in particular to a grape antistaling agent and a preparation method thereof. Background technique [0002] Fruit preservatives should have anti-corrosion, fresh-keeping, sterilization, and dehydration-preventing effects, thereby achieving the effect of avoiding the loss of fruit nutrients. However, the grape preservatives currently on the market have poor fresh-keeping effects, short fresh-keeping time, and high prices. [0003] With the improvement of living standards, people's demand for fruits produced in different regions and seasons is gradually increasing. However, grapes are prone to threshing, dry stems, browning of the peel, softening of the flesh, and poor taste during storage. The storage, transportation, and extension of shelf life have brought great difficulties, and even brought huge economic losses. Grape storage is an important link to realize grape se...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153
Inventor 张群唐鼐周文化叶纯
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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