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Preparation method of antistaling agent for fruits

A technology of plant essential oils and products, which is applied in the field of preparation of fruit preservatives, can solve the problems of restricting fruit storage life, imperfect fresh-keeping technology, and insufficient storage capacity, and achieve the effects of preventing decay, reducing incidence, and inhibiting activity

Inactive Publication Date: 2017-08-25
HUNAN YIKE BIOLOGICAL ENG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fruit is a natural nutritious food, containing a variety of nutrients needed by human life. my country's fruit planting area is the largest in the world, and its total output ranks third. However, fruit production has strong seasonality, regionality, and the perishability of the fruit itself. Due to insufficient storage capacity and imperfect fresh-keeping technology, the annual output loss is nearly 30%, and the harvested fruit is still a living organism. It will also carry out complex life activities such as dormancy, water evaporation, respiration, etc. These activities are closely related to fruit preservation, affecting and restricting the storage life of fruits

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] Fruit fresh-keeping agent of the present invention is mainly made up of following raw material of percentage by weight, and its steps: plant essential oil 2.9%, nisin 2.6%, acetamido 2.4%, natamycin 2%, sodium carbonate 2.5%, chickpea sprouts 2.6% papain, 2.5% papain, 2.2% Pediococcus lactis, 2% calcium citrate, 2.5% calcium formate, 2.3% butyric acid, 2.1% potassium sorbate, and 71.4% water and spoilage bacteria plant essential oil, nisin, acetylamino, natamycin, and sodium carbonate are mixed into the water with half the percentage of the first anaerobic tank, stirred for 425 minutes, and kept at a constant temperature of 24.5°C for 435 minutes, which has the effect of inhibiting The activity of microorganisms and enzymes can reduce the incidence of pathogenic bacteria and fruit rot, and then mix chickpein, papain, Pediococcus lactis, calcium citrate, calcium formate, butyric acid, and potassium sorbate into the second Stir in water with half the percentage of the ana...

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Abstract

The invention discloses a preparation method of an antistaling agent for fruits. The technical scheme is that the product is prepared by organically mixing and scientifically matching the following components: plant essential oil, nisin, acetamino, natamycin, sodium carbonate, biochanin, papain, pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, potassium sorbate and water.

Description

technical field [0001] The invention belongs to the technical field of biological fresh-keeping of fruits, and in particular relates to a preparation method of a fruit fresh-keeping agent with an antibacterial substance capable of preventing fruit spoilage as a basic raw material. Background technique [0002] Fruit is a natural nutritious food, containing a variety of nutrients needed by human life. my country's fruit planting area is the largest in the world, and its total output ranks third. However, fruit production has strong seasonality, regionality, and the perishability of the fruit itself. Due to insufficient storage capacity and imperfect fresh-keeping technology, the annual output loss is nearly 30%, and the harvested fruit is still a living organism. It will also carry out complex life activities such as dormancy, water evaporation, respiration, etc. These activities are closely related to fruit preservation, affecting and restricting the storage life of fruits. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/155A23B7/157
CPCA23B7/154A23B7/155A23B7/157
Inventor 曾小清苏金平
Owner HUNAN YIKE BIOLOGICAL ENG CO LTD