Preservative for fruits and preparation method thereof

Abstract

The present invention discloses a preservative for fruits. The preservative comprises the following raw materials: water, citric acids, ferrous sulfate, phytic acid, vitamin C, potassium myristate, lignin, glutamic acid, calcium silicate, sepiolite, chitin, sodium carbonate, starch, activated carbon, silica gel, sucrose, sodium lactate, carboxymethyl chitosan, potassium chloride, tea polyphenols, honey, a traditional Chinese medicinal preservative extractant and a preservative slow release agent. The present invention also provides a preparation method of the preservative for the fruits. A prepared water-retaining agent for the fruits can form a layer of thin film on surfaces of the fruits, can realize micro-organism and oxidation preventing on surfaces of the fruits, can also seal pores of surface skins of the fruits, inhibits respiration of the fruits, reduces water content loss of the fruits, effectively delays quality of fruit fleshes and deterioration rates of flavors, and extends a storage period of the fruits.

Description

technical field [0001] The invention relates to the technical field of antistaling agents, in particular to a fruit antistaling agent and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the variety and output of fruits on the market are also increasing day by day. People not only need to replace fruits of different varieties, but also require fresh fruits. Dehydration of the fruit will change the taste, and it will also cause the fruit to rot due to water. At the same time, the fruit still has life activities during its storage period, absorbing oxygen and exhaling carbon dioxide, which will lead to an increase in temperature during the process of self-oxidation. If the storage time is long, the heat is not easy to dissipate and the fruit will rot and deteriorate, which will pollute the environment and bring economic losses. Existing fruit preservation is mainly low-temperature preservation, while keeping dry an...

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Problems solved by technology

[0002] With the improvement of people's living standards, the variety and output of fruits on the market are also increasing day by day. People not only need to replace fruits of different varieties, but also require fresh fruits. Dehydration of the fruit will change the taste, and it will also cause the fruit to rot due to water. At the same time, the fruit still has life activities during the storage period, absorbing oxygen and exhaling carbon dioxide, so that in the process of self-oxidation, the temperature and friction will rise.

If the storage time is long and the heat is not easily emitted, the fruit will rot and deteriorate, which not only pollutes the environment, but also brings economic losses.

Existing fruit preservation is mainly low-temperature preservation, while maintaining dryness and air circulation, but the disadvantage is that a large cold room is required, which requires large investment, occupies a large area, consumes a lot of energy, and costs a lot

Another commonly used fruit preservation method is plastic film, which covers each fruit completely and allows it to maintain slow respiration. The disadvantage is that the heat generated is not easy to dissipate, and the fruit will still rot if left for several months. The process is complicated, the production cost is high, and it is not easy to degrade, and it is easy to cause environmental pollution

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