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Cherry-specific self-controlled multi-stage release biological source physiological regulation preservative and preparation method thereof

A technology of physiological regulation and preservative, which is applied in the field of special self-controlled multi-stage release biological source physiological regulation preservative for cherries and its preparation field, which can solve the problems of good preservation effect and the like.

Active Publication Date: 2016-04-13
FARM PROD STORAGE & FRESHENING INST SHANXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It not only achieves the functions of automatic control and multi-stage release of biological source physiological regulators, but also does not cause damage to fresh cherries and has a good fresh-keeping effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Add 15g of porous starch and 150mL of water into the three-necked bottle, start the electric stirrer to stir, and stir at a speed of 900r / min for 35min, then add 2.2g of sucrose ester and Tween-801.0mL respectively, and stir at a speed of 1450r / min Continue to stir for 45min under the condition of 2600r / min, then add 1.1mL of cinnamon essential oil, 0.4mL of rose essential oil and 0.4mL of cherry essential oil respectively. Solution 27mL, continue to stir for 15min at the speed of 2800r / min, take out the vacuum filter and place it in a vacuum drying oven at 26°C, and dry it for 40h under the condition of vacuum degree of -0.090MPa to make the first section of porous starch rapid release physiological Adjust the preservative;

[0015] Add 28g of porous starch and 100mL of water into a three-necked flask, start the electric stirrer to stir, and stir for 40min at a speed of 1300r / min, then add 4.5g of sucrose ester and 1.2mL of Tween-801.2mL respectively, and stir at a spe...

Embodiment 2

[0019] Application of preservatives on cherries:

[0020]Add 20g of porous starch and 150mL of water into a three-necked flask, start the electric stirrer to stir, and stir for 30min at a speed of 1000r / min, then add 3g of sucrose ester and Tween-801.0mL respectively, and stir at a speed of 1500r / min Continue to stir for 30min under the condition, then add 1.2mL of cinnamon essential oil, 0.3mL of rose essential oil and 0.5mL of cherry essential oil respectively, continue stirring for 50min under the condition of rotating speed 3000r / min, finally add 12g of barium hypochlorite and saturated solution of potassium permanganate 30mL, continue to stir for 10min at the speed of 3000r / min, take out the vacuum filter and place it in a vacuum drying oven at 28°C, and dry it for 36h at a vacuum degree of -0.090MPa to make the first section of porous starch rapid release physiological adjustment preserver.

[0021] Add 30g of porous starch and 100mL of water into a three-necked flask, ...

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PUM

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Abstract

The invention discloses a special self-controlled multi-stage-releasing biological source physiological regulation antistaling agent for cherries. The regulation antistaling agent is prepared by the following steps: step 1, preparing a porous quick-release starch physiological regulation antistaling agent used in the first stage; step 2, preparing a porous starch water soluble hole controlled release physiological regulation antistaling agent used in the second stage; step 3, preparing a porous starch swelling hole controlled release physiological regulation antistaling agent used in the third stage; and step 4, mixing the antistaling agents prepared in the step 1 to step 3 according to weight ratio of (1 to 2 to 3)-(1 to 2 to 5) and packing into small packages to obtain the antistaling agent. The special antistaling agent has the advantages of being efficient, free from pollution, good in antistaling effect and free from influence on the cherry flavor.

Description

technical field [0001] The invention relates to the field of fruit fresh-keeping, in particular to a special self-controlling multi-stage release biological source physiological regulation preservative for cherries and a preparation method thereof. Background technique [0002] Cherry is a high-grade fresh fruit with bright color, rich fragrance and high quality. However, due to the thin skin, soft flesh, concentrated ripening period, fast decay of post-harvest quality, perishability and short shelf life, the sales season of cherries Very short, generally concentrated within one month and generally cannot be transported for a long time. In recent years, in order to solve the problem of cherry storage and preservation, traditional preservation methods such as low-temperature refrigeration, controlled atmosphere storage, and decompression storage are usually used, but the preservation conditions are harsh and the effect of extending the storage period of cherries is not obviou...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/157
Inventor 陈嘉邢亚阁王春生许青莲冯志宏赵迎丽闫根柱王亮施俊凤张晓宇王华瑞
Owner FARM PROD STORAGE & FRESHENING INST SHANXI ACADEMY OF AGRI SCI
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