Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for preparing ginger juice and wolfberry coating preservation liquid

A technology of coating film preservation and wolfberry, which is applied in the direction of preserving meat/fish with coating protection layer and protecting fruits/vegetables with coating protection layer, which can solve the problems of poor effect and achieve remarkable effect and prolong the preservation time Effect

Inactive Publication Date: 2015-10-21
NANJING DADI REFRIGERATION FOOD
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a preparation method of ginger juice and wolfberry coated fresh-keeping solution, so as to solve the problem of poor effect in the preservation of fruits, vegetables and cold fresh meat in the prior art

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Materials: ginger 150g, wolfberry 150g, 10% volume fraction ethanol aqueous solution 3g.

[0028] Preparation:

[0029] Preparation:

[0030] (1) Squeeze the ginger juice, take the ginger juice and dissolve it in 2 times the volume of water for subsequent use;

[0031] (2) Put wolfberry in water, boil at 100°C for 1 hour, filter and take the liquid part for later use;

[0032] (3) After mixing the mixed system obtained in step (1) and step (2), add 10% volume fraction ethanol aqueous solution, and then adjust the pH to 7 with food-grade hydrochloric acid aqueous solution;

[0033] (4) Preserve the mixed system obtained in step (3) at 0° C. for 10 h, and obtain it.

[0034] Wherein, in step (2), the weight ratio of wolfberry and water is 1:7.

Embodiment 2

[0036] Dilute the preservative solution prepared in Example 1 and water with a volume ratio of 1:2, and apply it on the surface of bananas. At the same time, do a set of blank tests and apply water on the surface of bananas. The change of pH of two groups of bananas with the number of days was detected. The experimental results are shown in Table 1.

[0037] Table 1

[0038] number of days

Embodiment 3

[0040] Dilute the preservative solution prepared in Example 1 with wolfberry coating and water at a volume ratio of 1:1, and apply it on the surface of chilled fresh pork. At the same time, do a set of blank tests and apply water to the surface of chilled fresh pork. The change of pH of two groups of chilled fresh pork with the number of days was detected. The experimental results are shown in Table 2.

[0041] Table 2

[0042] number of days

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing ginger juice and wolfberry coating preservation liquid. The ginger juice and wolfberry coating preservation liquid is made in the way that after wolfberries are boiled with water and ginger is juiced, an ethanol water solution and a hydrochloric acid water solution are used for regulating. Compared with the prior art, the ginger juice and wolfberry coating preservation liquid is obvious in effect, and the preservation time of fruits, vegetables and chilled meat can be effectively prolonged after the ginger juice and wolfberry coating preservation liquid is smeared on the surfaces of the fruits, the surfaces of the vegetables and the surface of the chilled meat. Meanwhile, all the raw materials of the product are edible, no harmful additive exists in the preparing process, and thus the ginger juice and wolfberry coating preservation liquid is quite safe.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for preparing a film-preserving liquid of wolfberry with ginger juice. Background technique [0002] With the improvement of people's living standards, there are more and more types of food materials that people can obtain. Therefore, the problem of food preservation has become an increasingly concerned issue in daily life. Existing fresh-keeping technology comprises fresh-keeping film, fresh-keeping agent etc. Although these methods can play a certain effect, but not obvious. Some preservatives also have food safety problems. Therefore, a safe and effective food preservation technology is urgently needed by the society. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a preparation method of ginger juice wolfberry coated fresh-keeping solution, so as to solve the problem of poor effect in the preservation o...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23B4/10A23B7/16
Inventor 陈大弟
Owner NANJING DADI REFRIGERATION FOOD