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A kind of tomato film-coated composite antistaling agent and preparation method thereof

A composite fresh-keeping and film-coating technology, which is applied in the fields of fruit and vegetable preservation, protection of fruits/vegetables with a coating protective layer, and food preservation. It can solve the problems of high weight loss rate of tomatoes and poor film-forming performance of tomato preservatives, and achieve high Commercial value, improved appearance, strong operability

Inactive Publication Date: 2017-07-04
华蒙通物流控股(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problems of poor film-forming performance and relatively large weight loss rate of tomato preservatives in the prior art, and provides a safe, high-efficiency, low-cost, good film-forming performance, which can improve the appearance of tomatoes and prolong the fresh-keeping period of tomatoes. Tomato coating composite preservative

Method used

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  • A kind of tomato film-coated composite antistaling agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Preparation of gardenia extract

[0021] Soak gardenia in clear water for 1 hour, remove and dry, then add 5 times the amount of water to the gardenia, boil for 20 minutes, filter, add 5 times the amount of water to the filter residue, boil for 20 minutes, filter, combine The two filtrates are the gardenia extract.

[0022] (2) Mixing

[0023] (1) According to 0.5% lecithin, 0.05% phytic acid, 1% polyoxyethylene sorbitan monooleate, 0.05% konjac mannan, 0.1% xanthan gum, 0.2% sodium chloride, 0.3% nanometer Silicon oxide, 0.5% glycerol, 0.3% sodium hexametaphosphate, and the balance is the proportion of gardenia extract. After weighing each component, mix nano silicon dioxide and sodium hexametaphosphate and grind it in a mortar 5~10min.

[0024] (2) Mix the ground silicon dioxide, sodium hexametaphosphate, glycerol, and gardenia extract evenly, and then ultrasonically treat it for 10 minutes under vacuum to obtain a dispersion.

[0025] (3) After adding lecithi...

Embodiment 2

[0027] (1) Preparation of gardenia extract

[0028] Soak gardenia in clear water for 1.2 hours, remove and dry, then add 6 times the amount of water to the gardenia, boil for 25 minutes, filter, add 6 times the amount of water to the filter residue, boil for 25 minutes, and filter. Combine the two filtrates to obtain the gardenia extract.

[0029] (2) Mixing

[0030] (1) According to 0.7% lecithin, 0.08% phytic acid, 1.5% polyoxyethylene sorbitan monooleate, 0.06% konjac mannan, 0.2% xanthan gum, 0.3% sodium chloride, 0.4% nanometer Silicon oxide, 0.6% glycerol, 0.4% sodium hexametaphosphate, and the balance is the ratio of gardenia extract. After weighing each component, mix nano silicon dioxide and sodium hexametaphosphate and grind it in a mortar 8min.

[0031] (2) Mix the ground silicon dioxide, sodium hexametaphosphate, glycerol, and gardenia extract evenly, and then ultrasonically treat it for 12 minutes under vacuum to obtain a dispersion.

[0032] (3) After adding ...

Embodiment 3

[0034] (1) Preparation of gardenia extract

[0035] Soak gardenia jasmine in clean water for 2 hours, remove and dry, then add 8 times the amount of water to the gardenia, boil for 30 minutes, filter, add 8 times the amount of water to the filter residue, boil for 30 minutes, filter, combine The two filtrates are the gardenia extract.

[0036] (2) Mixing

[0037] (1) According to 1% lecithin, 0.1% phytic acid, 2% polyoxyethylene sorbitan monooleate, 0.1% konjac mannan, 0.3% xanthan gum, 0.4% sodium chloride, 0.5% nanometer Silicon oxide, 1% glycerol, 0.5% sodium hexametaphosphate, and the balance is the ratio of gardenia extract. After weighing each component, mix nano silicon dioxide and sodium hexametaphosphate and grind it in a mortar 10min.

[0038] (2) Mix the ground silicon dioxide, sodium hexametaphosphate, glycerol, and gardenia extract evenly, and then ultrasonically treat it for 15 minutes under vacuum to obtain a dispersion.

[0039] (3) After adding lecithin, p...

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Abstract

The invention discloses a tomato coating compound preservative. The compound preservative is composed of the following components in mass percentage: 0.5-1% of lecithin, 0.05-0.1% of phytic acid, 1-2% of polyoxyethylene sorbitan oleate, 0.05-0.1% of konjac flour, 0.1-0.3% of xanthan gum, 0.2-0.4% of sodium chloride, 0.3-0.5% of nano silica, 0.5-1% of glycerine, 0.3-0.5% of sodium hexametaphosphate and the balance of gardenia extract. According to the invention, the various components of the tomato coating compound preservative cooperate with each other, so that the compound preservative has the functions of anti-bacteria, water retention, color protection and the like, is safe and efficient, low in cost, good in film formation performance, can improve the tomato appearance and prolong freshness time of tomatoes and has quite high commercial value. The invention also discloses a preparation method for the tomato coating compound preservative. The preparation method is simple in technological procedure, strong in operability and suitable for large-scale industrial production and application.

Description

technical field [0001] The invention relates to the technical field of food fresh-keeping, in particular to a tomato-coated composite fresh-keeping agent and a preparation method thereof. Background technique [0002] Tomatoes, commonly known as tomatoes, are rich in vitamins and other nutrients and have a good taste. They can be eaten raw as fruits, cooked vegetables or cooking accessories, and are very popular among the masses. Now, although the transportation is convenient, and there is the advance and delay function of the greenhouse, the tomato skin is thin and soft, fresh and perishable, and easy to damage, which brings a lot of inconvenience to both storage and transportation. In the northern market, there are still obvious differences between off-season and peak season. The commonly used tomato fresh-keeping technologies in China mainly include cold storage, controlled atmosphere fresh-keeping, drying and fresh-keeping, etc., but the above-mentioned technologies all...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/16
Inventor 宝音
Owner 华蒙通物流控股(集团)有限公司
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