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Cherry tomato edible coating preservative and preparation method thereof

A technology of preservative and cherry tomatoes, which is applied in the direction of fruit and vegetable preservation, protection of fruits/vegetables with a coating protective layer, food preservation, etc., and can solve the problem of restricting large-scale planting and industrial development, loss of edible value and commodity value, and production and storage and transportation loss, to achieve the effects of controlling epidermal atrophy, prolonging the fresh-keeping period, reducing water loss rate and rot

Inactive Publication Date: 2015-02-11
甘肃圣大方舟马铃薯变性淀粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, cherry tomatoes have high water content and are not easy to store after picking. At room temperature, they will lose water, shrink, brown and rot in about 5d-7d, and lose their edible value and commodity value, causing great losses to production and storage. Greatly restrict its large-scale planting and industrial development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Make potato hydrogen propyl starch into a suspension with a concentration of 4% with deionized water, heat and stir in a boiling water bath for 10 minutes to make it gelatinize into a uniform film liquid, and then stir with an electric stirrer for 5 minutes (the speed is 2000 / min ), and further fully mix the film solution to obtain an edible coating preservative.

[0018] The preparation method of potato hydroxypropyl starch is as follows: take potato starch (dry) and prepare starch milk with a mass concentration of 30% in distilled water, stir, raise the water bath to 50°C, and slowly add 10% anhydrous sodium sulfate. After constant temperature for a certain period of time, slowly add 1% sodium hydroxide solution under stirring, then quickly add 10% propylene oxide, and seal the container (protected with nitrogen). After the reaction, use 1mol / L dilute sulfuric acid to adjust the pH of the reaction solution to 6, centrifuge for 5 minutes, wash the product several times...

Embodiment 2

[0021] Make corn oxidized starch into a suspension with a concentration of 4% with deionized water, heat and stir in a boiling water bath for 15 minutes to make it gelatinize into a uniform film liquid, and then stir with an electric stirrer for 3 minutes (3000 / min), Further, the film solution is fully mixed to obtain an edible coating preservative.

[0022] The preparation method of corn oxidized starch is as follows: accurately weigh a certain mass of corn starch, add it to a sodium hydroxide solution with a mass fraction of 3%, and prepare a starch alkaline emulsion with a concentration of 30%, and then place it in a 50 Heat in a constant temperature water bath at ℃, and stir continuously with a constant speed electric stirrer for 30 minutes, then use a pipette to quantitatively draw 0.5mL of epichlorohydrin in the alkaline solution, and gradually drop it into the starch milk after drawing it with a syringe. The dropwise addition process is completed. After completion of t...

Embodiment 3

[0025] Make potato carboxymethyl starch into a suspension with a concentration of 1% with deionized water, heat and stir in a boiling water bath for 20 minutes to make it gelatinize into a uniform film liquid, and then stir with an electric mixer for 10 minutes (the speed is 4000 / min ), and further fully mix the film solution to obtain an edible coating preservative.

[0026] Experiment: The dip coating method is used to coat the cherry tomatoes. After the coating liquid is cooled, gently clamp the cherry tomatoes with sterilized tweezers to ensure that there is no mechanical damage to the cherry tomatoes, and make it completely immersed in the coating liquid, and the skin of the cherry tomatoes is completely covered by the coating liquid , and then use tweezers to gently take the cherry tomatoes out of the coating solution, put them in a sterilized disk, dry the coated cherry tomatoes with a blower, and dry the coated cherry tomatoes under the same conditions. The cherry tom...

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Abstract

The invention relates to a cherry tomato edible coating preservative and a preparation method thereof. The raw material of the preservative is selected from one of potato hydrogen peroxide propyl starch, corn oxidized starch or potato carboxymethyl starch; the edible coating preservative is prepared through adding stearic acid, glycerol monostearate, glycerinum and agar, uniformly mixing the raw materials in proportion, proportioning suspension liquid with certain concentration by deionized water, heating and stirring for a certain time in boiling water bath to gelatinize the liquid into uniform membrane liquid, stirring by a motor stirrer for a certain time, and completely mixing the membrane liquid. The prepared edible coating preservative is easy in obtaining the raw material, low in cost, simple in operation method, free of pollution and easy to realize. The prepared edible coating preservative can effectively control the epidermal atrophy condition of cherry tomato in storage duration; the water loss rate and rot degree can be reduced; the fruit brightness can be kept; the pulp texture can be kept; the refreshing time of the cherry tomato can be obviously prolonged.

Description

technical field [0001] The invention belongs to the field of food and relates to an edible coating fresh-keeping agent. Background technique [0002] Cherry Tomatoes, also known as pearl tomato, cherry tomato, grape tomato, small tomato, is a kind of climactic fruit, which can be used as both vegetable and fruit. Because it is rich in various nutrients such as sugar, organic acids, minerals and vitamins, and has the effects of promoting growth and development, enhancing human resistance, delaying aging, anti-cancer and anti-cancer, it has been listed as a priority promotion by the Food and Agriculture Organization of the United Nations. One of the big fruits". However, cherry tomatoes have high water content and are not easy to store after picking. At room temperature, they will lose water, shrink, brown and rot in about 5d-7d, and lose their edible value and commodity value, causing great losses to production and storage. Greatly restrict its large-scale planting and indu...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/154
Inventor 田映良郭振福曹余徐贵静
Owner 甘肃圣大方舟马铃薯变性淀粉有限公司
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