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A grape preservative and preparation method thereof

A technology of preservatives and grapes, which is applied in the fields of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with a coating protective layer. It can solve the problems of short action time of preservatives, softening and taste changes, and discoloration of grape stems, etc., to achieve Outstanding fresh-keeping effect, lower surface tension, slow down the effect of ethylene release

Inactive Publication Date: 2017-01-04
滁州嘉实农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing technology has made some progress in normal temperature or low temperature preservation and transportation, but still faces problems such as short action time of preservatives, discoloration, softening and taste changes of grape stems

Method used

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  • A grape preservative and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The grape preservative described in this embodiment includes the following raw materials in parts by weight: 2 parts of cinnamon essential oil, 1 part of Zanthoxylum bungeanum essential oil, 1 part of sodium alginate, 8 parts of sucrose fatty acid ester, 4 parts of Tween 80, and 3 parts of propionic acid , 2 parts of calcium chloride, 3 parts of vitamin C, 3 parts of potassium sorbate, 15 parts of chitosan citric acid solution, and 15 parts of water.

[0019] The mass concentration of chitosan in the chitosan citric acid solution is 2%, and the citric acid solution is 1% citric acid solution.

[0020] The preparation method that is used for described grape preservative comprises the steps:

[0021] (1) Mix sodium alginate, sucrose fatty acid ester, Tween 80, propionic acid and water, stir at 70°C to fully dissolve, and cool to room temperature;

[0022] (2) Add cinnamon essential oil and Zanthoxylum bungeanum essential oil to the solution described in step (1), and sti...

Embodiment 2

[0028] The grape preservative described in this embodiment includes the following raw materials in parts by weight: 0.5 parts of cinnamon essential oil, 2 parts of Zanthoxylum bungeanum essential oil, 2 parts of sodium alginate, 6 parts of sucrose fatty acid ester, 6 parts of Tween 80, and 1 part of propionic acid , 4 parts of calcium chloride, 2 parts of vitamin C, 4 parts of potassium sorbate, 10 parts of chitosan citric acid solution, and 20 parts of water.

[0029] The mass concentration of chitosan in the chitosan citric acid solution is 2%, and the citric acid solution is 1% citric acid solution.

[0030] The preparation method that is used for described grape preservative comprises the steps:

[0031] (1) Mix sodium alginate, sucrose fatty acid ester, Tween 80, propionic acid and water, stir at 60°C to fully dissolve, and cool to room temperature;

[0032] (2) Add cinnamon essential oil and Zanthoxylum bungeanum essential oil to the solution described in step (1), and ...

Embodiment 3

[0038] The grape preservative described in this embodiment includes the following raw materials in parts by weight: 3 parts of cinnamon essential oil, 0.5 part of Zanthoxylum bungeanum essential oil, 0.5 part of sodium alginate, 7 parts of sucrose fatty acid ester, 5 parts of Tween 80, and 5 parts of propionic acid , 1 part of calcium chloride, 4 parts of vitamin C, 2 parts of potassium sorbate, 20 parts of chitosan citric acid solution, and 10 parts of water.

[0039] The mass concentration of chitosan in the chitosan citric acid solution is 1%, and the citric acid solution is 1% citric acid solution.

[0040] The preparation method that is used for described grape preservative comprises the steps:

[0041] (1) Mix sodium alginate, sucrose fatty acid ester, Tween 80, propionic acid and water, stir at 80°C to fully dissolve, and cool to room temperature;

[0042] (2) Add cinnamon essential oil and Zanthoxylum bungeanum essential oil to the solution described in step (1), and ...

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Abstract

The invention provides a grape preservative and a preparation method thereof, which belongs to the fruit preservation field. The mentioned grape preservative includes the following ingredients with parts by weight: 0.5-3 parts of cinnamon essential oil, 0.5-2 parts of zanthoxylum bungeanum volatile oil, 0.5-2 parts of sodium alginate, 6-8 parts of sucrose fatty acid ester, 4-6 parts of polysorbate 80, 1-5 parts of propionic acid, 1-4 parts of calcium chloride, 2-4 parts of vitamin C, 2-4 parts of potassium sorbate, 10-20 parts of chitosan citrate solution and 10-20 parts of water. The preparation method comprises the steps of mixing the sodium alginate, sucrose fatty acid ester, polysorbate 80, propionic acid and water and fully dissolving them; then adding the essential oil to get composite essential oils; adding the composite essential oils into the chitosan citrate solution and blending. After picking of grapes, the diseased fruit and bad fruit are removed, the grapes are soaked in the mentioned preservation liquid for 3- 8 min. After taking out the grapes and draining them, the grapes are stored. The grape preservative mentioned in the invention can greatly reduce or delay decrease of quality and decay during storage process of grapes, which has outstanding grape preservation effect.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a grape preservation agent and a preparation method thereof. Background technique [0002] Fresh grapes are still undergoing complex physiological, biological and physical changes after being picked, and their cells and tissues are still undergoing respiration and transpiration, and are very prone to wilting, stalking, threshing, fruit cracking, discoloration, shrinking, softening, and mold If the problem of freshness reduction such as rot, rot, etc., the value of grapes will be reduced, therefore, freshness storage is required. The existing technology has made some progress in normal temperature or low temperature preservation and transportation, but still faces problems such as short action time of preservatives, discoloration, softening and taste changes of grape stems. Contents of the invention [0003] Aiming at the defects in the prior art, the purpose of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157A23B7/16
CPCA23B7/154A23B7/157A23B7/16A23V2002/00A23V2250/05A23V2250/032A23V2250/16A23V2250/1578A23V2250/1614A23V2250/18A23V2250/511A23V2250/708
Inventor 陆开珍
Owner 滁州嘉实农业科技有限公司
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