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Preservative for loquat fruits

A technology of preservative and loquat fruit, which is applied in the field of preservatives for loquat fruit, can solve the problems of sensory quality damage, harm, and difficulty in storage of preservatives or plastic wraps, and achieve the effect of long preservation period, simple production steps, and safe use

Inactive Publication Date: 2015-05-27
谢光业
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of people's living standards, people's demand for loquat fruit in different regions has increased, which requires time to transport the supply and demand of fruit, but loquat fruit is not easy to preserve, and it is extremely susceptible to microbial infection and oxidation during storage. Corruption can cause serious economic losses
[0004] At present, there are many kinds of preservatives for loquat fruit on the market, with different functions, but the general fresh-keeping effect is short, easy to deteriorate, and difficult to store.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The loquat antistaling agent comprises the following components in parts by weight: 10 parts of phytic acid, 18 parts of cinnamon, 12 parts of betel nut, 4 parts of clove, 8 parts of tea polyphenols, 12 parts of cortex and 2 parts of gastrodia elata extract.

[0021] Loquat fruit fresh-keeping agent, its preparation process steps are as follows:

[0022] 1) Soak Gastrodia elata for 8-12 hours, then heat to 100-130°C and decoct for 20-40 minutes, filter through filter paper to remove dregs, collect the filtrate part, and directly spray dry to obtain Gastrodia elata extract, which is ready for use;

[0023] 2), take cinnamon, betel nut, clove according to the weight ratio and add 10 times the amount of 70% ethanol to extract in the shaker, the shaker speed is 150 rpm, the extraction temperature is 55 ° C, extract 3 times, each extraction 60 minutes; combine the extracts, filter, and concentrate the filtrate under reduced pressure at a concentration temperature of 60°C, th...

Embodiment 2

[0026] The loquat antistaling agent comprises the following components in parts by weight: 25 parts of phytic acid, 12 parts of cinnamon, 9 parts of betel nut, 12 parts of clove, 2 parts of tea polyphenols, 10 parts of cortex phellodendron, and 7 parts of Gastrodia elata extract.

[0027] Loquat fruit fresh-keeping agent, its preparation process steps are as follows:

[0028] 1) Soak Gastrodia elata for 8-12 hours, then heat to 100-130°C and decoct for 20-40 minutes, filter through filter paper to remove dregs, collect the filtrate part, and directly spray dry to obtain Gastrodia elata extract, which is ready for use;

[0029] 2), take cinnamon, betel nut, clove according to the weight ratio and add 10 times the amount of 70% ethanol to extract in the shaker, the shaker speed is 150 rpm, the extraction temperature is 55 ° C, extract 3 times, each extraction 60 minutes; combine the extracts, filter, and concentrate the filtrate under reduced pressure at a concentration temperat...

Embodiment 3

[0032] The loquat antistaling agent comprises the following components in parts by weight: 30 parts of phytic acid, 25 parts of cinnamon, 3 parts of betel nut, 15 parts of clove, 10 parts of tea polyphenols, 4 parts of cortex and 11 parts of Gastrodia elata extract.

[0033] Loquat fruit fresh-keeping agent, its preparation process steps are as follows:

[0034] 1) Soak Gastrodia elata for 8-12 hours, then heat to 100-130°C and decoct for 20-40 minutes, filter through filter paper to remove dregs, collect the filtrate part, and directly spray dry to obtain Gastrodia elata extract, which is ready for use;

[0035] 2), take cinnamon, betel nut, clove according to the weight ratio and add 10 times the amount of 70% ethanol to extract in the shaker, the shaker speed is 150 rpm, the extraction temperature is 55 ° C, extract 3 times, each extraction 60 minutes; combine the extracts, filter, and concentrate the filtrate under reduced pressure at a concentration temperature of 60°C, t...

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PUM

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Abstract

The invention discloses a preservative for loquat fruits, and belongs to the field of preserving of fruits. The preservative is prepared from the following components in parts by weight: 10 to 30 parts of phytic acid, 12 to 25 parts of cinnamon, 3 to 12 parts of betel nut, 4 to 15 parts of clove, 2 to 10 parts of tea polyphenol, 4 to 12 parts of phellodendrine, and 2 to 11 parts of a gastrodia elata extract. The preservative is long in preserving cycle for loquat fruits, does not change the original taste of loquat fruits, and is safe to use; the adopted raw materials are harmless to a human body; the preparation is simple, and the cost is low.

Description

technical field [0001] The invention belongs to the field of fruit preservation, in particular to a loquat fruit preservation agent. Background technique [0002] Different from most fruit trees, loquat blooms in autumn or early winter, and the fruit matures in spring to early summer, earlier than other fruits. On the tree, the ripe loquat tastes good and is rich in nutrition. It contains various fructose, glucose, potassium, phosphorus, iron, calcium and vitamins A, B, C, etc. The leaves and fruits are used as medicine to clear away heat, moisten the lungs and relieve cough. Phlegm and other effects, Chinese medicine believes that loquat fruit has the functions of moistening the lungs, relieving cough, and quenching thirst. [0003] With the improvement of people's living standards, people's demand for loquat fruit in different regions has increased, which requires time to transport the supply and demand of fruit, but loquat fruit is not easy to preserve, and it is extreme...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/154
Inventor 谢光业
Owner 谢光业
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