Preservative for storing and preserving fresh Chinese chestnut

A technology for storage and preservation and antistaling agent, which is applied in the direction of edible seed preservation, application, food preservation, etc. It can solve the problems of unsatisfactory preservation effect, achieve the effect of reducing rot rate and weight loss rate, and prolonging the shelf life

Inactive Publication Date: 2015-04-08
SHANDONG INST OF POMOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, when it is used for fresh-keeping chestnut, fresh-keeping effect is unsatisfactory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Peel and crush chestnuts to 20 meshes, place them in a carbon dioxide extraction kettle, and use 95% ethanol as a carrier under the conditions of 25MPa and 50°C. The amount of ethanol relative to carbon dioxide is 30% (volume fraction), and extract dynamically for 2 hours , the flow rate is 250L / h, and the extract can be obtained; the extract is concentrated, dried and pulverized into powder, and the chestnut supercritical extract is obtained.

[0024] Add water to the grain buds according to the weight ratio of 1:80-100, decoct for more than 1.5 hours, filter to obtain the decoction liquid, heat and concentrate the decoction liquid until viscous, then dry and pulverize to powder to obtain the grain buds water extract.

[0025] Chitosan, with a deacetylation degree of 81.5%, is commercially available.

[0026] Konjac powder, pullulan, orange peel essential oil and pearl powder are all commercially available products; wherein, the pearl powder is nano-scale oral pearl p...

Embodiment 2

[0029] Take 1g of chitosan, 0.49g of konjac flour, 0.31g of pullulan, 0.29g of pearl powder, and 0.27g of corn bud water extract, mix them evenly, put them in a 200ml beaker, and then add a small amount of 1% acetic acid solution to the beaker Fully miscible; then add 0.25g of chestnut supercritical extract and 0.005g of orange peel essential oil and mix evenly to obtain a mixed solution; add 1% acetic acid solution to the mixed solution to set the volume to 200ml; obtain a liquid storage preservative. Or directly spray-dry the mixed solution to obtain the powder storage preservative. The raw materials used are the same as in Example 1.

Embodiment 3

[0031] Take 1g of chitosan, 0.55g of konjac flour, 0.27g of pullulan, 0.32g of pearl powder, and 0.23g of water extract of corn buds, mix them evenly, place them in a 200ml beaker, and then add a small amount of 1% acetic acid solution to the beaker Fully miscible; then add 0.21g of chestnut supercritical extract and 0.01g of orange peel essential oil and mix evenly to obtain a mixed solution; add 1% acetic acid solution to the mixed solution to make the volume to 200ml; obtain a liquid storage preservative. Or directly spray-dry the mixed solution to obtain the powder storage preservative. The raw materials used are the same as in Example 1.

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PUM

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Abstract

The invention relates to a preservative for storing and preserving fresh Chinese chestnut and belongs to the technical field of fruit and vegetable storage and preservation. The preservative for storing and preserving fresh Chinese chestnut contains chitosan, konjaku flour, pulullan and a preservative accelerant, wherein the preservative accelerant is more than one or two of pearl powder, the Chinese chestnut supercritical extractive, a grain sprout aqueous extract and orange peel essential oil. The preservative is compounded by further adding a right amount of the pearl powder, the Chinese chestnut supercritical extractive, the grain sprout aqueous extract or the orange peel essential oil on the basis that chitosan, konjaku flour and pulullan are compounded. Compared with the traditional preservative suitable for preserving fresh Chinese chestnut, the preservative disclosed by the invention can preferably keep the stability of the POD activity, PPO activity and amylase activity of Chinese chestnut and can be used for reducing the rotting rate and weight loss rate of the Chinese chestnut and prolonging the storage life.

Description

technical field [0001] The invention relates to a fresh-keeping agent for storing and keeping fresh chestnuts, and belongs to the technical field of fruit and vegetable storage and keeping fresh. Background technique [0002] Chestnut is rich in nutrition, sweet and delicious. It can not only be eaten fresh but also processed into various chestnut products to increase the added value of chestnut. It is deeply loved by chestnut industry and consumers. [0003] Chestnut fruit is a recalcitrant seed, and its water content is as high as about 50%. It is very difficult to store and keep fresh. If it is not stored in time after harvest, it will cause moldy and rot. The loss caused by rot during storage and preservation is as high as about 40% to 50%. It is almost impossible to achieve annual supply with such a high rot rate, which affects the supply of raw materials for fresh chestnuts and chestnut processed products, and has a serious impact on the development of the chestnut i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/26
Inventor 杨娟侠沈广宁田寿乐王丹张雪丹
Owner SHANDONG INST OF POMOLOGY
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