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Sugar orange preservative

The technology of a preservative and sugar orange, which is applied in the field of sugar orange preservatives, achieves the effects of prolonging the preservation period, reducing the infection of germs, and having abundant and easy-to-obtain raw materials.

Inactive Publication Date: 2017-08-04
广西南宁乐蕊生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no relevant report on the antistaling agent with platycodon polysaccharide and imazalil mixed as active ingredients.

Method used

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  • Sugar orange preservative
  • Sugar orange preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: 22.0% (Pucoside polysaccharide imazalil) sugar orange preservative

[0024] Weigh 11.0% platycodon polysaccharide, 11.0% imazalil, 3% alkylphenol polyoxyethylene ether, 2.5% calcium dodecylbenzenesulfonate, 0.4% xanthan gum, 3% ethylene glycol, 18% toluene, Water topped up to 100%.

Embodiment 2

[0025] Embodiment 2: 24.0% (Pucoside polysaccharide imazalil) sugar orange preservative

[0026] Weigh 3.0% platycodon polysaccharide, 21.0% imazalil, 3% styrylphenol polyoxyethylene ether, 3.0% sodium lauryl sulfate, 0.5% gum arabic, 3% propylene glycol, 20% xylene, and add water to 100%.

Embodiment 3

[0027] Embodiment 3: 24.0% (Pucoside polysaccharide imazalil) sugar orange preservative

[0028] Weigh 20.0% platycodon polysaccharide, 4.0% imazalil, 3% fatty alcohol polyoxyethylene ether, 3.0% sodium lauryl sulfate, 0.5% gum arabic, 3% ethylene glycol, 20% toluene, and make up to 100% with water. %.

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Abstract

The invention relates to a sugar orange preservative, which contains the effective components of polysaccharide and imazalil at the weight ratio of (15-1):(1-10). The effective components achieve synergistic interaction and are mixed with each other, so that the dosage of single component can be reduced, bacterial infection of a sugar orange after harvesting can be effectively reduced through the synergistic bacteriostatic action, and the freshness lifetime of the sugar orange is effectively prolonged. The sugar orange preservative is abundant and available in raw materials, low in cost and safe and meets the green and environment-friendly requirements of fruit and vegetable preservation.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a shatangju fresh-keeping agent. Background technique [0002] Sand sugar orange, also known as: October orange. It was originally produced in Shatang Village, Huangtian Town, Sihui City, Zhaoqing, hence the name Shatangju. Now the main producing areas are Guangxi and Guangdong. Tangerine is sweet and sour in taste and warm in nature. It has the functions of regulating qi and resolving phlegm, moistening lung and clearing intestines, nourishing blood and strengthening spleen. Lipu County, Guilin City, Guangxi is now the county with the largest area of ​​tangerines in the country. Shatangju production areas are generally located in subtropical regions, and the temperature and humidity are more suitable for the growth of fruit pathogenic bacteria, and the postharvest losses caused by pathological rot are huge every year. At present, chemical fungi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A01N43/50A01N43/16A01P1/00A01P3/00
CPCA23B7/154A01N43/16A01N43/50A23V2002/00A23V2200/10A23V2250/21A23V2250/51A01N2300/00
Inventor 韦锦思杨新月杨业新黎伟志黄萍
Owner 广西南宁乐蕊生物科技有限责任公司
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