Fresh keeping agent for fresh cherimoya fruits and use method of fresh keeping agent

A preservative, lychee technology, applied in the preservation of fruits and vegetables, preservation and application of food ingredients as anti-microbials, etc., can solve the problems that have not yet appeared, the pertinence of custard apple is not strong, and the preservation effect is limited, and achieves reasonable design and use. Simple method, great effect

Inactive Publication Date: 2017-11-03
江门市民生生物科技研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, conventional antistaling agents are not highly specific to custard apples and have limited freshness preservation

Method used

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  • Fresh keeping agent for fresh cherimoya fruits and use method of fresh keeping agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The antistaling agent for fresh custard apples provided in this embodiment comprises the following components by mass percentage: 0.8% citric acid, 6% ginger extract, 10% mugwort leaf extract, 0.5% garlic powder, and 2% carboxylated chitosan , and the rest is distilled water.

[0022] The preparation method of the antistaling agent of described custard apple fresh fruit is as follows:

[0023] (1) Prepare ginger extract; 50g ginger is pulverized into 140 mesh powder, adding 5 times the weight of ethanol with a mass concentration of 80%, heating to 70°C for extraction for 6h, filtering to remove filter residue, and concentrating the gained extract solution to 50ml Ginger extract.

[0024] (2) Preparation of Folium Artemisiae Artemisiae Extract: Put 50g Folium Artemisiae Argyi into 140-mesh powder and place it in the extraction tank, add 3 times the weight of ethanol with a mass concentration of 80%, the rotation speed of the extraction tank is 35r / min, the temperature i...

Embodiment 2

[0029] The antistaling agent for fresh custard apples includes the following components by mass percentage: 1% citric acid, 5% ginger extract, 9% mugwort leaf extract, 0.7% garlic powder, 2% carboxylated chitosan, and the rest is distilled water .

[0030] The preparation method of the antistaling agent of described custard apple fresh fruit is as follows:

[0031] (1) Prepare ginger extract; 50g ginger is pulverized into 140 mesh powder, adding 5 times the weight of ethanol with a mass concentration of 75%, heating to 65°C for extraction for 6h, then filtering to remove the filter residue, and concentrating the gained extract solution to 50ml Ginger extract.

[0032] (2) Preparation of Folium Artemisiae Artemisiae Extract: Put 50g Folium Artemisiae Argyi into 140-mesh powder and place it in the extraction tank, add 3 times the weight of ethanol with a mass concentration of 75%, the rotation speed of the extraction tank is 35r / min, the temperature is 55°C, Extract for 3 hour...

Embodiment 3

[0037] The antistaling agent for fresh custard apples includes the following components in terms of mass percentage: 1.2% citric acid, 5% ginger extract, 9% mugwort leaf extract, 0.6% garlic powder, 1.5% carboxylated chitosan, and the rest is distilled water .

[0038] The preparation method of the antistaling agent of described custard apple fresh fruit is as follows:

[0039] (1) Prepare ginger extract; 50g ginger is pulverized into 140 mesh powder, adding 5 times the weight of ethanol with a mass concentration of 70%, heating to 65°C for extraction for 6h, then filtering to remove the filter residue, and concentrating the gained extract solution to 50ml Ginger extract.

[0040] (2) Preparation of Folium Artemisiae Artemisiae Extract: Put 50g Folium Artemisiae Argyi into 140 mesh powder and put it in the extraction tank, add 3 times the weight of ethanol with a mass concentration of 70%, the rotation speed of the extraction tank is 35r / min, the temperature is 60°C, Extract...

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PUM

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Abstract

The invention relates to a fresh keeping agent for fresh cherimoya fruits and a use method of the fresh keeping agent. The fresh keeping agent comprises the following components in percentage by mass: 0.5-1.5% of citric acid, 4-8% of a fresh ginger extract, 5-12% of an argy wormwood leaf extract, 0.2-0.8% of garlic powder, 1-2% of hydroxylated chitosan and the balance of distilled water. The use method of the fresh keeping agent disclosed by the invention comprises the following steps of macerating the harvested fresh cherimoya fruits which are free from diseases and insect pests and are 80-90% in maturity in the fresh keeping agent for 20-30min, taking out the macerated fresh cherimoya fruits, draining the taken-out fresh cherimoya fruits, then putting the drained fresh cherimoya fruits in a freezer with the temperature being 10-15 DEG C and the relative humidity being 70-85%, and performing cold storage. According to the fresh keeping agent and the use method thereof disclosed by the invention, the technical problem of effectively keeping the fresh cherimoya fruits fresh is solved, the quality guarantee period of cherimoya is prolonged, and the industrialized development of the cherimoya sold to a distant place is promoted.

Description

technical field [0001] The invention relates to the technical field of fruit fresh-keeping, in particular to a fresh-keeping agent for fresh custard apples and a preparation method thereof. Background technique [0002] The custard apple is native to the tropical land of America and is widely distributed in the tropics and warmer subtropics. The lychee skin is similar to foreign products, so it is called custard apple, and because the ripe fruit is light green and yellow, the appearance is protruded by polygonal little finger-sized verrucous, just like the head of a Buddha, so there are "Buddha head fruit", "Buddha head fruit" and "Buddha head fruit". Sakyamuni fruit", said. The fruit of custard apple is rich in carbohydrates, proteins, amino acids, minerals, vitamins, flavonoids and crude fiber arginine. The market price ranges from 40 to 60 yuan per kilogram, which has a high commodity value. [0003] However, because custard apple is a respiratory mutant fruit, it is no...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2200/10A23V2250/032A23V2250/212A23V2250/21A23V2250/511
Inventor 禤文生
Owner 江门市民生生物科技研究院
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