Fruit preservation powder and preparation method thereof

A production method and fruit technology, applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve the problems of shortening storage period and shelf life, affecting fruit quality, fruit deterioration, etc. The effect of water evaporation

Inactive Publication Date: 2015-01-28
烟台朗博商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the diseases and rots that occur after fruit harvesting are one of the main reasons that affect the quality of harvested fruits, shorten the storage period and shelf life, and cause a large number of fruits to deteriorate and lose.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A fruit fresh-keeping powder and a preparation method thereof. The fresh-keeping powder comprises the following components in weight percent: 50 grams of light calcium carbonate, 10 grams of calcium sulfate, 15 grams of talcum powder, 5 grams of sodium propionate, and 6 grams of sodium pyrosulfate.

[0011] Preparation method: After mixing 50 grams of light calcium carbonate, 10 grams of calcium sulfate, 5 grams of sodium propionate and 6 grams of sodium pyrosulfate, add 15 grams of talcum powder to the prepared amount, and then heat, and the heating temperature is controlled at 70 ° C. Stir and heat for 10 minutes to get the finished product.

Embodiment 2

[0013] A fruit fresh-keeping powder and a preparation method thereof. The fresh-keeping powder comprises the following components in weight percent: 55 grams of light calcium carbonate, 11 grams of calcium sulfate, 20 grams of talcum powder, 6 grams of sodium propionate, and 7 grams of sodium pyrosulfate.

[0014] Preparation method: After mixing 55 grams of light calcium carbonate, 11 grams of calcium sulfate, 6 grams of sodium propionate, and 7 grams of sodium pyrosulfate, add 20 grams of talcum powder to the prepared amount, and then heat, and the heating temperature is controlled at 70 ° C. Stir and heat for 12 minutes to obtain the finished product.

Embodiment 3

[0016] A fruit fresh-keeping powder and a preparation method thereof. The fresh-keeping powder comprises the following components in weight percent: 60 grams of light calcium carbonate, 12 grams of calcium sulfate, 25 grams of talcum powder, 7 grams of sodium propionate, and 8 grams of sodium pyrosulfate.

[0017] Preparation method: mix 60 grams of light calcium carbonate, 12 grams of calcium sulfate, 7 grams of sodium propionate, and 8 grams of sodium pyrosulfate, add 25 grams of talcum powder to the prepared amount, and then heat, and the heating temperature is controlled at 70 ° C. Stir and heat for 15 minutes to obtain the finished product.

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PUM

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Abstract

The invention discloses fruit preservation powder and a preparation method thereof. The preservation powder comprises the following components in percentage by weight: 50-60% of light calcium carbonate, 10-20% of calcium sulfate, 15-25% of talcum powder, 5-7% of sodium propionate and 6-8% of sodium pyrosulfate. The preparation method comprises steps of mixing the light calcium carbonate, the calcium sulfate, the talcum powder, the sodium propionate and the sodium pyrosulfate according to proportions, heating to 70-100 DEG C for 10-15min and stirring to obtain a finished product. The preservation powder disclosed by the invention is excellent in sterilization and preservation functions, the preparation method is scientific and reasonable, simple and easy to implement, and the preservation powder has the advantages of good preservation effect, low cost, etc.

Description

technical field [0001] The invention relates to a fresh-keeping powder and a preparation method thereof, in particular to a fruit fresh-keeping powder and a preparation method thereof. Background technique [0002] With the development of science and technology and the improvement of people's living standards, people's demand for fruits produced in different regions and seasons is gradually increasing. However, the diseases and rots that occur after fruit harvesting are one of the main reasons that affect the quality of harvested fruits, shorten the storage period and shelf life, and cause a large number of fruits to deteriorate and lose. According to incomplete statistics, in recent years, the rot rate of most fruits after harvesting in my country is generally 10-20% due to rot, and the rot rate in severe cases can reach more than 40%. Therefore research and solve the kind and fresh-keeping method of disease after various fruit harvests, still be the problem that needs to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/157
Inventor 林杰
Owner 烟台朗博商贸有限公司
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