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Grape canned preservative and preparation method thereof

A preservative and canning technology, applied in the field of canned grape preservatives and its preparation, can solve the problems of short storage time of canned grapes and prolonged storage time of canned grapes, and achieve the effects of inhibiting the growth of bacteria, improving antiseptic efficiency, and preventing fading

Inactive Publication Date: 2017-09-26
金寨县果兴果业农业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the defect that the storage time of canned grapes is too short, and provide a preservative specially used for the storage of canned grapes and its preparation method. The preservative is beneficial to the extension of the storage time of canned grapes, and at the same time, it will not produce side effects on the human body

Method used

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  • Grape canned preservative and preparation method thereof
  • Grape canned preservative and preparation method thereof
  • Grape canned preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of canned grape preservative, by weight percentage, its formula is as follows:

[0027] Natamycin 4%, polylysine 2%, potassium sorbate 0.3%, grape skin extract 2%, dehydroacetic acid 0.2%, tea polyphenols 1.5%, anthocyanins 0.8%, and the rest is water.

[0028] The preparation method of above-mentioned preservative comprises the following steps:

[0029] (1) Preparation of grape skin extract

[0030] Put the grape skins into the extraction tank, add an ethanol extraction solvent 1.5-2.5 times the weight of the grape skins, pressurize to 100-120Mpa and keep it for 20-25min, then release the pressure and filter, and put the filtrate in the refrigerator for the first refrigeration , the first refrigeration temperature is 0-3°C, the refrigeration time is 1-2h, the filtrate after the first refrigeration is centrifuged for the first time, the speed of the first centrifugation is 1500-1800r / min, the separation time is 10-20min, and the supernatant is collected Then ca...

Embodiment 2

[0034] A kind of canned grape preservative, by weight percentage, its formula is as follows:

[0035] Natamycin 6%, polylysine 2.5%, potassium sorbate 0.4%, grape skin extract 3%, dehydroacetic acid 0.3%, tea polyphenols 1.8%, anthocyanins 1.0%, and the rest is water.

[0036] The preparation method of above-mentioned preservative comprises the following steps:

[0037] (1) Preparation of grape skin extract

[0038] Put the grape skins into the extraction tank, add an ethanol extraction solvent 1.5-2.5 times the weight of the grape skins, pressurize to 100-120Mpa and keep it for 20-25min, then release the pressure and filter, and put the filtrate in the refrigerator for the first refrigeration , the first refrigeration temperature is 0-3°C, the refrigeration time is 1-2h, the filtrate after the first refrigeration is centrifuged for the first time, the speed of the first centrifugation is 1500-1800r / min, the separation time is 10-20min, and the supernatant is collected Then ...

Embodiment 3

[0042] A kind of canned grape preservative, by weight percentage, its formula is as follows:

[0043] Natamycin 8%, polylysine 3%, potassium sorbate 0.5%, grape skin extract 4%, dehydroacetic acid 0.5%, tea polyphenols 2.0%, anthocyanins 1.2%, and the rest is water.

[0044] The preparation method of above-mentioned preservative comprises the following steps:

[0045] (1) Preparation of grape skin extract

[0046] Put the grape skins into the extraction tank, add an ethanol extraction solvent 1.5-2.5 times the weight of the grape skins, pressurize to 100-120Mpa and keep it for 20-25min, then release the pressure and filter, and put the filtrate in the refrigerator for the first refrigeration , the first refrigeration temperature is 0-3°C, the refrigeration time is 1-2h, the filtrate after the first refrigeration is centrifuged for the first time, the speed of the first centrifugation is 1500-1800r / min, the separation time is 10-20min, and the supernatant is collected Then ca...

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Abstract

The invention discloses a grape canned preservative and a preparation method thereof. The grape canned preservative is prepared from the following components in percentages by weight: 4% to 8% of Natamycin, 2% to 3% of polylysine, 0.3% to 0.5% of potassium sorbate, 2% to 4% of a grape skin extract, 0.2% to 0.5% of dehydroacetic acid, 1.5% to 2.0% of tea polyphenol, 0.8% to 1.2% of anthocyanin and the balance of water. The preparation method comprises the steps of preparing the grape skin extract and preparing a preservative. The preservative prepared in the invention is used for storage of grape cans, the storage time can be effectively prolonged, the color, transparency, stratification and flavor are respectively superior to those when no preservative is added or common preservatives are added, no corroded component is detected through related chemical detection, and no bad reaction or discomfort appears through tracking studies of eaters.

Description

technical field [0001] The invention relates to the technical field of canned food preservation, in particular to a canned grape preservative and a preparation method thereof. Background technique [0002] The sugar content of grapes is as high as 10% to 30%, mainly glucose. A large amount of fruit acid in grapes is helpful for digestion. Eating more grapes can strengthen the spleen and stomach. Grapes contain minerals calcium, potassium, phosphorus, iron, glucose, fructose, protein, tartaric acid, and various vitamins B1, B2, B6, C, P, etc., and also contain a variety of amino acids needed by the human body. , fatigue is of great benefit, in addition it also contains a variety of substances with physiological functions. [0003] Canned grapes are processed according to the following processes: raw material selection → peeling, rinsing → precooking → trimming, canning → exhaust, sealing → sterilization, cooling → finished product, etc. Generally, it can be eaten immediatel...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2250/21
Inventor 胡志权
Owner 金寨县果兴果业农业科技开发有限公司
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