Passion fruit fresh-keeping agent and preparation method thereof

A preservative, passion fruit technology, applied in the direction of food ingredients as coating agent, food ingredients as anti-microbial preservation, protection of fruits/vegetables with coating protective layer, etc., can solve the problems of weightlessness, shrinkage, rot, physical and chemical Rapid property change, serious water loss and other problems, to achieve the effect of improving antiseptic and antibacterial ability, improving bactericidal effect, and slowing down release

Inactive Publication Date: 2017-11-21
平南县正达农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Passion fruit is a typical respiratory climacteric fruit, with strong respiration, severe water loss, fast ethylene response, rapid changes in physical and chemical properties after harvest, prone to weightlessness, shrinkage and rot, which reduces the value of commodities and causes large economic losses.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The present embodiment is a passion fruit antistaling agent, which includes the following raw materials in parts by weight: 40 parts of modified sodium alginate, 9 parts of calcium chloride, 3 parts of sodium dehydroacetate, 6 parts of vegetable essential oil, sucrose fat 0.9 parts of acid ester and 100 parts of water; wherein, the plant essential oil is mixed with clary sage essential oil, oregano essential oil and clove essential oil with a weight ratio of 2:5:7.

[0025] The preparation method of present embodiment antistaling agent comprises the following steps:

[0026] (1) Preparation of modified sodium alginate: adding 6 times by weight of sodium alginate to a phosphate buffer solution with a molar concentration of 0.1mol / L to dissolve for 1 hour, adding 8 times by weight of the reaction solution to react for 3 hours after dissolving, the reaction solution It is formed by mixing n-hexylamine and methanol at a volume ratio of 0.1:1. The reaction temperature is con...

Embodiment 2

[0031] The present embodiment is a passion fruit antistaling agent, which includes the following raw materials in parts by weight: 50 parts of modified sodium alginate, 15 parts of calcium chloride, 7 parts of sodium dehydroacetate, 9 parts of plant essential oil, sucrose fat 1.5 parts of acid ester and 150 parts of water; wherein, the plant essential oil is mixed with clary sage essential oil, oregano essential oil and clove essential oil with a weight ratio of 2:5:7.

[0032] The preparation method of present embodiment antistaling agent comprises the following steps:

[0033] (1) Preparation of modified sodium alginate: adding sodium alginate to 8 times by weight of phosphate buffer solution with a molar concentration of 0.2mol / L for 2 hours, adding 9 times by weight of the reaction solution to react for 5 hours after dissolving, the reaction solution It is formed by mixing n-hexylamine and methanol at a volume ratio of 0.3:1. The reaction temperature is controlled at 90°C....

Embodiment 3

[0038] The present embodiment is a passion fruit preservative, which includes the following raw materials in parts by weight: 45 parts of modified sodium alginate, 11 parts of calcium chloride, 5 parts of sodium dehydroacetate, 8 parts of plant essential oil, sucrose fat 1 part of acid ester and 120 parts of water; wherein, the plant essential oil is mixed with clary sage essential oil, oregano essential oil and clove essential oil with a weight ratio of 2:5:7.

[0039] The preparation method of present embodiment antistaling agent comprises the following steps:

[0040] (1) Preparation of modified sodium alginate: Add 7 times by weight of sodium alginate to a phosphate buffer solution with a molar concentration of 0.15mol / L to dissolve for 1.5h, add 8.5 times by weight of the reaction solution to react for 4h after dissolving, and react The solution is mixed with n-hexylamine and methanol at a volume ratio of 0.2:1. The reaction temperature is controlled at 80°C. After the re...

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PUM

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Abstract

The invention discloses a passion fruit fresh-keeping agent and a preparation method thereof, and relates to the technical field of fresh keeping of passion fruits. The fresh-keeping agent comprises the following raw materials in parts by weight: 40-50 parts of modified sodium alginate, 9-15 parts of calcium chloride, 3-7 parts of sodium dehydroacetate, 6-9 parts of plant essential oil, 0.9-1.5 parts of sucrose fatty acid ester, and 100-150 parts of water. The fresh-keeping agent disclosed by the invention has high slow-release regulating and controlling capacity after film forming, and can reduce the release speed of antibacterial components in the fresh-keeping agent, so that the antibacterial capacity is durable, and the fresh-keeping time is prolonged.

Description

【Technical field】 [0001] The invention relates to the technical field of passion fruit preservation, in particular to a passion fruit preservation agent and a preparation method thereof. 【Background technique】 [0002] Passion fruit is widely distributed in tropical and subtropical regions. In my country, Guangxi has the fastest development and has become a resource advantage in Guangxi. Passion fruit has a unique flavor, high nutritional value and various medicinal values. It is widely used in folks to treat asthma, bronchitis, urinary tract infection and diabetes. At present, passion fruit is mainly used for fresh food or processed into fruit juice. Certain market potential. Passion fruit is a typical respiratory climacteric fruit, with strong respiration, severe water loss, quick ethylene response, rapid changes in physical and chemical properties after harvest, prone to weight loss, shrinkage and rot, which reduces the commodity value and causes large economic losses. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/10A23V2200/22A23V2250/1578A23V2250/1582A23V2250/30A23V2250/186A23V2250/5026
Inventor 李达耀
Owner 平南县正达农业发展有限公司
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