Red bayberry biological antistaling agent and preparation method thereof

A biological preservative and weight technology, applied in the field of biological preservatives for bayberry and its preparation, can solve the problems of difficulty in preservation and transportation, difficult preservation and transportation, etc., and achieve the effects of being beneficial to preparation, simple and practical in method, and prolonging preservation period.

Inactive Publication Date: 2015-04-01
唐志泉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the surface of bayberry contains anaerobic bacteria, it is not easy to store and transport. Since ancient times, there have been sayings that "d...

Method used

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Experimental program
Comparison scheme
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Embodiment Construction

[0015] A bayberry biological antistaling agent is composed of water, which contains 0.9-1.2% of the total weight of the biological antistaling agent, and the rest is water. The best biological preservative accounts for 1% of the total weight.

[0016] The method of described red bayberry biological antistaling agent, comprises the steps:

[0017] (1) Add 30-40g of chitin to the container, then add 300-400ml of dimethylmethanol, and stir slowly at a temperature of 20-25°C to form a condensed slurry;

[0018] (2) After stirring for 20 to 30 minutes, slowly add 84 to 94 ml of sodium hydroxide solution under stirring. After the addition, start to heat up. When it reaches 80° C., keep stirring for 4 hours;

[0019] (3) Divide 70-80g of monochloroacetic acid into 8 equal parts, every 5 minutes, add monochloroacetic acid into the continuously stirring slurry by parts, after adding, start to heat, and when the reaction temperature reaches 60°C, Insulated under stirring state for 3 h...

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Abstract

The invention relates to a red bayberry biological antistaling agent and a preparation method thereof, and the red bayberry biological antistaling agent contains a biological antistaling agent accounting for 0.9 to 1.2% of the total weight, and balance of water. The preparation method comprises the following steps: adding 30-40g of chitosan into a container, then adding 300-400ml of dimethylcarbinol, slowly stirring at 20-25 DEG C for formation of condensation slurry; slowly adding 84-94ml of sodium hydroxide solution into the condensation slurry, heating to 80 DEG C, under the condition of stirring, keeping warm for 4 hours; dividing 70-80g of monochloroacetic acid into 8 equal parts, every 5 minutes, adding each part of the monochloroacetic acid into the constantly-stirred slurry, and after the monochloroacetic acid is completely added, when the reaction temperature reaches 60 DEG C, under the condition of stirring, keeping warm for 3 hours; adding glacial acetic acid into the reactant, adjusting the reaction PH to 7.0, filtering, drying, and compounding. The red bayberry biological antistaling agent can effectively retain freshness of red bayberry or other perishable fruits, and can greatly prolong the storage period; the method has advantages of being simple, practical, low in cost, non-toxic, harmless, and easy in preparation.

Description

technical field [0001] The invention relates to a bayberry biological antistaling agent and a preparation method thereof. Background technique [0002] Red bayberry is a summer fruit, sweet and sour, delicious, rich in nutrition, and deeply loved by consumers. However, because the surface of bayberry contains anaerobic bacteria, it is not easy to store and transport. Since ancient times, there have been sayings that "do not stay overnight" and "summer solstice, bayberry does not rest on the tree"; It begins to rot every day, and it is extremely difficult to keep fresh and transport. Therefore, providing a red bayberry preservative to keep it fresh is an urgent problem to be solved. Contents of the invention [0003] The purpose of the present invention is to provide a kind of red bayberry biological antistaling agent and preparation method thereof, make antistaling agent can effectively carry out fresh-keeping to red bayberry or other perishable fruit, prolong its shelf ...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
Inventor 唐志泉陈万能李海生
Owner 唐志泉
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