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

Microemulsion prolonging storage life of bananas and preparation method thereof

A shelf life and microemulsion technology, which is applied in food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of high cost and complex ingredients, and achieve the effects of improving shelf life, simple configuration, and convenient use

Inactive Publication Date: 2016-01-20
汪恒森
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the composition is complex, involving polymer materials, and the cost is high

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

[0019] A kind of microemulsion that prolongs the shelf-life of bananas consists of the following parts by weight:

[0020] 2 parts of dimethyl carbonate, 5 parts of paraben, 5 parts of citric acid, 10 parts of indole acetic acid, 10 parts of chlorophyllin, 10 parts of gum arabic, 10 parts of glycerin, 10 parts of calcium chloride, 60 parts of water;

[0021] Its preparation method comprises the following steps:

[0022] Dimethyl carbonate, paraben, citric acid, indole acetic acid, chlorophyllin, gum arabic, glycerin, calcium chloride, and water are composed by weight, mixed evenly, and adjusted to pH 6.0.

Embodiment 2

[0024] A kind of microemulsion that prolongs the shelf-life of bananas consists of the following parts by weight:

[0025] 3 parts of dimethyl carbonate, 6 parts of paraben, 6 parts of citric acid, 11 parts of indole acetic acid, 12 parts of chlorophyllin, 12 parts of gum arabic, 12 parts of glycerin, 12 parts of calcium chloride, 62 parts of water;

[0026] Its preparation method comprises the following steps:

[0027] Dimethyl carbonate, paraben, citric acid, indole acetic acid, chlorophyllin, gum arabic, glycerin, calcium chloride, and water are composed by weight, mixed evenly, and adjusted to pH 6.2.

Embodiment 3

[0029] A kind of microemulsion that prolongs the shelf-life of bananas consists of the following parts by weight:

[0030] 4 parts of dimethyl carbonate, 7 parts of paraben, 7 parts of citric acid, 12 parts of indole acetic acid, 14 parts of chlorophyllin, 14 parts of gelatin powder, 14 parts of glycerin, 14 parts of calcium chloride, 64 parts of water ;

[0031] Its preparation method comprises the following steps:

[0032] Dimethyl carbonate, paraben, citric acid, indole acetic acid, chlorophyllin, fish gelatin powder, glycerin, calcium chloride, and water are composed in parts by weight, mixed evenly, and adjusted to pH 6.4.

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 relates to microemulsion prolonging the storage life of bananas and a preparation method thereof and belongs to the technical field of agriculture. The microemulsion is prepared from 2-5 parts of dimethyl carbonate, 5-10 parts of nipagin, 5-10 parts of citric acid, 10-15 parts of indoleacetic acid, 10-20 parts of chlorophyllin, 10-20 parts of an emulsifying agent, 10-20 parts of co-emulsifier, 10-20 parts of anti-freezing agents and 60-70 parts of water. After uniform mixing, the pH value is adjusted to 5.0-5.5. The microemulsion for the bananas is easy to prepare and convenient to use, does not contain components having harmful influences on the environment, contains nipagin, can effectively prolong the storage life of the bananas, and prolongs the shelf life of the bananas.

Description

technical field [0001] The invention relates to a microemulsion and a preparation method thereof, in particular to a microemulsion for prolonging the shelf life of bananas and a preparation method thereof, belonging to the technical field of agricultural production. Background technique [0002] Banana, Musa (Musaceae) plant, also refers to its fruit. It is widely cultivated and eaten in tropical areas. The fruit is long and ribbed, with yellow peel and white flesh. It tastes sweet. Bananas are high in nutrition, low in calories, contain phosphorus called "salt of wisdom", rich in protein, sugar, potassium, vitamins A and C, and have a lot of dietary fiber. They are quite good nutritious foods. Banana has the effects of clearing away heat, moisturizing the intestines, detoxifying, nourishing yin and moistening dryness, promoting body fluid and quenching thirst. Common diseases of bananas include bunchy top disease, yellow leaf disease, gray leaf disease and crown rot. Bana...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 汪恒森
Owner 汪恒森