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A preservative, blueberry technology, applied in the direction of preservation of fruits and vegetables, preservation of fruits/vegetables with sugar, preservation of fruits/vegetables with acid, etc., can solve the problems of decay and deterioration, short storage time, etc. shelf life effect
Inactive Publication Date: 2017-09-08
XUZHOU KUNYUAN FOOD
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Abstract
Description
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Problems solved by technology
However, the production of blueberries has strong seasonality, regionality and the perishability of blueberries themselves, which are prone to fermentation, discoloration and rot, resulting in short storage time and unable to meet people's needs
Method used
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Embodiment 1
[0009] The purpose of the present invention is to provide a special preservative for blueberries, comprising the following raw materials in parts by weight: 10 parts of chitosan, 2 parts of bicarbonate, 5 parts of glucose, 2 parts of vitamin C, 2 parts of vitamin E, 5 parts of activated carbon, oxalic acid 5 parts, 10 parts of potassium permanganate, 2 parts of vanillin, 5 parts of calcium chloride, 2 parts of sucrose ester, 2 parts of rice bran, 30 parts of deionized water.
Embodiment 2
[0011] The purpose of the present invention is to provide a special preservative for blueberries, comprising the following raw materials in parts by weight: 15 parts of chitosan, 3 parts of bicarbonate, 7 parts of glucose, 3 parts of vitamin C, 3 parts of vitamin E, 7 parts of activated carbon, oxalic acid 8 parts, 15 parts of potassium permanganate, 3 parts of vanillin, 4 parts of sucrose ester, 4 parts of rice bran, 40 parts of deionized water.
Embodiment 3
[0013] The purpose of the present invention is to provide a special preservative for blueberries, comprising the following raw materials in parts by weight: 20 parts of chitosan, 5 parts of bicarbonate, 10 parts of glucose, 5 parts of vitamin C, 5 parts of vitamin E, 10 parts of activated carbon, oxalic acid 5-10 parts, 20 parts of potassium permanganate, 5 parts of vanillin, 10 parts of calcium chloride, 6 parts of sucrose ester, 6 parts of rice bran, 50 parts of deionized water.
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Abstract
The invention discloses a special preservative for blueberries, which comprises the following raw materials in parts by weight: 10-20 parts of chitosan, 2-5 parts of bicarbonate, 5-10 parts of glucose, 2-5 parts of vitamin C, and 2-5 parts of vitamin E 5 parts, 5-10 parts of activated carbon, 5-10 parts of oxalic acid, 10-20 parts of potassium permanganate, 2-5 parts of vanillic acid amide, 5-10 parts of calcium chloride, 2-6 parts of sucrose ester, 2-6 parts of rice bran 6 parts, 30‑50 parts of deionized water. The advantages of the present invention are that the antistaling agent produced by the present invention has a good fresh-keeping effect on blueberries, is simple to make, easy to operate, can effectively sterilize and inhibit bacteria, has no toxic and side effects on human body, and prolongs the storage life and shelf life of blueberries.
Description
technical field [0001] The invention belongs to the technical field of storage and fresh-keeping of agricultural products, and in particular relates to a special fresh-keeping agent for blueberries. Background technique [0002] Blueberry fruit is rich in nutrients, which has the functions of preventing brain nerve aging, protecting eyesight, strengthening the heart, anti-cancer, softening blood vessels, enhancing human body immunity, etc., and has high nutritional components. Because blueberries are rich in anthocyanins, they have the effect of activating the retina, can strengthen eyesight, and prevent eye fatigue, so they have attracted much attention. However, the production of blueberries has strong seasonality, regionality and the perishability of blueberries themselves, which are prone to fermentation, discoloration and rot, resulting in short storage time and unable to meet people's needs. Contents of the invention [0003] The purpose of the present invention is ...
Claims
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Application Information
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