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Preparation method and fresh keeping technology of sweet cherry fresh keeping agent

The technology of a preservative and sweet cherries is applied in the preservation of fruits and vegetables, food preservation, preservation of food ingredients as anti-microbials, etc. , strong corrosion resistance, easy to operate

Inactive Publication Date: 2017-05-17
YUNCHENG UNIVERISTY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Practice has proved that these packaging methods have played a positive and effective role in the preservation of cherries, but there are also certain defects in varying degrees, such as high energy consumption for low-temperature preservation, chemical pollution in preservatives that endanger health, and fresh-keeping film packaging makes cherries sealed for a long time. , Accumulation of ethylene is more likely to cause problems such as rot and deterioration

Method used

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  • Preparation method and fresh keeping technology of sweet cherry fresh keeping agent
  • Preparation method and fresh keeping technology of sweet cherry fresh keeping agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] S1. After the collected Litsea Cubeba is ultrafinely pulverized, add 6 to 10 times the volume of 90% ethanol solution, and treat for 1 to 3 minutes. After solid-liquid separation, recover the ethanol solution and concentrate, so that the extract is in the form of a thick paste; Then, after dispersing with appropriate water, extract three times with dichloromethane and ethyl acetate successively, and continue to extract the obtained filter residue part by cold immersion in water three times, each time for 20 hours, and combine all the extracts to obtain Litsea cubeba extract ;

[0028] S2. After processing the collected mustard seeds with a flash extractor, the obtained extract is first heated with strong fire, then heated with slow fire for 1 to 1.5 hours after boiling, and filtered with a hollow fiber ultrafiltration membrane; add 10 to 20 times of water to decoct the dregs Boil twice, filter with hollow fiber ultrafiltration membrane, combine three times of filtrate, ...

Embodiment 2

[0033]S1. After the collected Litsea Cubeba is ultrafinely pulverized, add 6 to 10 times the volume of 90% ethanol solution, and treat for 1 to 3 minutes. After solid-liquid separation, recover the ethanol solution and concentrate, so that the extract is in the form of a thick paste; Then, after dispersing with appropriate water, extract three times with dichloromethane and ethyl acetate successively, and continue to extract the obtained filter residue part by cold immersion in water three times, each time for 20 hours, and combine all the extracts to obtain Litsea cubeba extract ;

[0034] S2. After processing the collected mustard seeds with a flash extractor, the obtained extract is first heated with strong fire, then heated with slow fire for 1 to 1.5 hours after boiling, and filtered with a hollow fiber ultrafiltration membrane; add 10 to 20 times of water to decoct the dregs Boil twice, filter with hollow fiber ultrafiltration membrane, combine three times of filtrate, c...

Embodiment 3

[0039] S1. After the collected Litsea Cubeba is ultrafinely pulverized, add 6 to 10 times the volume of 90% ethanol solution, and treat for 1 to 3 minutes. After solid-liquid separation, recover the ethanol solution and concentrate, so that the extract is in the form of a thick paste; Then, after dispersing with appropriate water, extract three times with dichloromethane and ethyl acetate successively, and continue to extract the obtained filter residue part by cold immersion in water three times, each time for 20 hours, and combine all the extracts to obtain Litsea cubeba extract ;

[0040] S2. After processing the collected mustard seeds with a flash extractor, the obtained extract is first heated with strong fire, then heated with slow fire for 1 to 1.5 hours after boiling, and filtered with a hollow fiber ultrafiltration membrane; add 10 to 20 times of water to decoct the dregs Boil twice, filter with hollow fiber ultrafiltration membrane, combine three times of filtrate, ...

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Abstract

The invention discloses a preparation method and a fresh keeping technology of a sweet cherry fresh keeping agent. The sweet cherry fresh keeping agent is prepared from the following raw materials in parts by weight: 10 to 20 parts of litsea cubera extract, 3 to 7 parts of phytic acid compounded benzoic acid, 7 to 13 parts of a perfluoroalkyl acrylic acid additive, 15 to 20 parts of grape seed extract, 15 to 25 parts of wood vinegar, 15 to 25 parts of mustard seed extract, 1 to 3 parts of vanillic aldehyde, 0.1 to 0.2 part of thyme camphor, 3 to 6 parts of chitosan, 6 to 10 parts of a nano waterborne adhesive, 3 to 6 parts of polyvinyl pyrrolidone, 3 to 6 parts of sodium alginate, 1 to 2 parts of sucrose ester and 3 to 8 parts of zinc diisobutyl dithiocarbamate. According to the sweet cherry fresh keeping agent obtained through the preparation method, the viscosity between membranes can be effectively reduced, the barrier property of the membranes on water vapor and air is increased, the fresh keeping period is long, the sweet cherry fresh keeping agent is non-toxic and safe, phytotoxicity cannot be brought, the effects of inhibiting pathogens and keeping the sensory quality are obtained, and the shelf life of sweet cherries is effectively prolonged.

Description

technical field [0001] The invention relates to the field of fruit fresh-keeping, in particular to a preparation method of a sweet cherry fresh-keeping agent and a fresh-keeping process thereof. Background technique [0002] Cherry is a high-grade fresh fruit, which is mostly ripe in late spring and early summer when fruit is in short supply. When ripe, it has a delicious color, juicy meat, sweet and sour taste, rich nutrition, and has high medical and health care value, so it is deeply loved by consumers. Therefore, higher economic benefits can also be obtained. However, the cherry skin is thin and juicy, with high water content, so it is not resistant to storage and transportation. After picking, it is easy to show browning and rot during storage and transportation at room temperature. The natural fresh storage period of most varieties is only 3 days. It is not conducive to the development of the cherry industry. Therefore, it is particularly important to adopt effective...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23L3/3472A23L3/3499A23L3/3562A23L3/3508
CPCA23B7/154A23L3/3472A23L3/3499A23L3/3508A23L3/3562A23V2002/00A23V2200/10A23V2250/511A23V2250/21166A23V2250/21A23V2250/30
Inventor 杨青珍
Owner YUNCHENG UNIVERISTY
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