Preparation method of special fresh-keeping agent for mangoes

The technology of a preservative and mango is applied in the field of preparation of the mango preservative, which can solve the problems of high refrigeration cost, limited storage and preservation of mangoes, short shelf life, etc., and achieves the effect of simple and easy method, improved preservation effect, and high cost performance of preservation.

Inactive Publication Date: 2017-10-24
GUILIN RONGTONG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These unfavorable factors severely limit the storage and preservation of mangoes. The storage period of mature mangoes is generally 3-5 days
During transportation or storage to the north after picking, if no fresh-keeping treatment is carried out, it is very easy to cause rapid deterioration and rot of mangoes due to breathing or harmful bacteria remaining on the surface
At present, mangoes are mainly transported at room temperature. Due to the high cost of refrigeration and the tendency to produce cold-resistant pathogens, refrigerated transportation is rarely used. Therefore, most mangoes are often stored and transported by harvesting in advance to prevent the fruit from softening. However, this affects the consumer market of mango
[0004] Therefore, it is extremely important to research and develop effective storage and preservation technologies to solve the problem of short shelf life in mango transportation, sales and storage, so as to meet the growing demand for fresh sales at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation method specially for mango preservative comprises the following preparation steps:

[0034] 1) Weigh raw materials according to the following parts by weight: 25 parts of Desmodium, 40 parts of Semen Cassiae, 15 parts of pomegranate peel, 20 parts of hawthorn leaves;

[0035] 2) All the raw materials are pulverized to 80 mesh;

[0036] 3) Add water 10 times the weight of all raw materials, stir evenly, and soak for 20 minutes;

[0037] 4) Add 0.13% yeast by weight of all raw materials, and ferment in a sealed container at 30°C for 28 hours;

[0038] 5) filtering, using a mixture of activated carbon and activated clay with a mass ratio of 3:1 to carry out decolorization treatment to obtain a fermentation broth;

[0039] 6) Mix water with the weight ratio of fermentation broth and water at 1:60.

[0040] According to experimental observations, mature mangoes can be placed at room temperature (above 25°C) for 16-24 days.

Embodiment 2

[0042] The preparation method specially for mango preservative comprises the following preparation steps:

[0043] 1) Weigh raw materials according to the following parts by weight: 30 parts of desmodium, 35 parts of cassia seeds, 19 parts of pomegranate peel, 17 parts of hawthorn leaves;

[0044] 2) All raw materials are pulverized to 90 mesh;

[0045] 3) Add water 9 times the weight of all raw materials, stir evenly, and soak for 22 minutes;

[0046] 4) Add 0.10% yeast by weight of all raw materials, and ferment in a sealed container at 32°C for 26 hours;

[0047] 5) filtering, using a mixture of activated carbon and activated clay with a mass ratio of 4:1 to carry out decolorization treatment to obtain a fermentation broth;

[0048] 6) Mix water with the weight ratio of fermentation broth and water at 1:55.

[0049] According to experimental observations, mature mangoes can be placed at room temperature (above 25°C) for 15-22 days.

Embodiment 3

[0051] The preparation method specially for mango preservative comprises the following preparation steps:

[0052] 1) Weigh raw materials according to the following parts by weight: 37 parts of Desmodium, 30 parts of Semen Cassiae, 23 parts of pomegranate peel, 14 parts of hawthorn leaves;

[0053] 2) Pulverize all raw materials to 100 mesh;

[0054] 3) Add water that is 8 times the weight of all raw materials, stir evenly, and soak for 24 minutes;

[0055] 4) Add 0.07% yeast by weight of all raw materials, and ferment in a sealed container at 33°C for 24 hours;

[0056] 5) filtering, using a mixture of activated carbon and activated clay with a mass ratio of 5:1 to carry out decolorization treatment to obtain a fermentation broth;

[0057] 6) Mix water with the weight ratio of fermentation broth and water at 1:50.

[0058] According to experimental observations, mature mangoes can be placed at room temperature (above 25°C) for 18-27 days.

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PUM

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Abstract

The invention belongs to the technical field of fruit fresh-keeping agents, and particularly relates to a preparation method of a special fresh-keeping agent for mangoes. The preparation method comprises the following steps: 1) weighing the following materials: herba lysimachiae, semen cassiae, pomegranate rinds and Chinese hawthorn leaves; 2) crushing all the raw materials into 80-120 meshes; 3) adding water of which the weight is 6-10 times that of all the raw materials, stirring the materials uniformly, and soaking; 4) adding microzyme of which the weight is 0.01-0.13% of that of all the raw materials for fermentation; 5) performing filtration and decoloring treatment to obtain fermentation broth; and 6) adding water into the fermentation broth to obtain the special fresh-keeping agent for mangoes. The fresh-keeping agent prepared with the method provided by the invention can prolong the storage time of the mangoes, does not have toxic or side effects, and is green and environment-friendly.

Description

technical field [0001] The invention belongs to the technical field of fruit antistaling agents, in particular to a preparation method specially used for mango antistaling agents. Background technique [0002] Mango is the popular name of mango (Flora of China) (Latin scientific name: Mangifera indica L.). Mango is a large evergreen tree of Anacardiaceae native to India, with leathery leaves and alternate; flowers are small, miscellaneous, yellow or pale Yellow, in terminal panicles. The drupe is large, compressed, 5-10 cm long, 3-4.5 cm wide, yellow when ripe, sweet in taste, hard core. Mango is one of the famous tropical fruits. Mango fruit contains sugar, protein, and crude fiber. The precursor carotene of vitamin A contained in mango is particularly high, which is rare among all fruits. Secondly, the vitamin C content is not low. Minerals, proteins, fats, sugars, etc. are also its main nutrients. [0003] Mango is a tropical fruit in the south. It belongs to the vari...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 张松波
Owner GUILIN RONGTONG TECH CO LTD
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