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Mango preservative

A preservative, mango technology, applied in the preservation of fruits and vegetables, preservation of food ingredients as antimicrobials, food preservation, etc., can solve the problems of low price, poor preservation effect, etc. The effect of breath depletion

Inactive Publication Date: 2017-11-24
田阳果香园食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In Tianyang County, Baise City, Guangxi, a large number of mangoes are sold to other provinces, even abroad, but the price is very low due to poor preservation effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A fresh-keeping agent for mango. The fresh-keeping agent is made of the following raw materials according to mass percentage: 7.5% of sodium chloride solution, 30% of Artemisia argyi leaf extract, 30% of Houttuynia cordata extract, 10% of aloe extract, and traditional Chinese medicine extract 5%, starch emulsion 10%, nano TiO 2 0.5%, water 7%:

[0017] The mugwort leaf extract is prepared by the following method: take the mugwort leaves, put the mugwort leaves into a grinder and grind them through 1000 meshes to obtain the mugwort leaf powder, and then soak them in deionized water for 3 hours according to the mass ratio of the mugwort leaf powder to water: 1-2:5 , then heated to 80°C, decocted for 1h-1.5h, filtered to take the filtrate, set aside, add water 3-5 times the total mass of the dregs, then heated to 85°C, decocted for 2-3h, filtered Take the filtrate and combine the filtrates to obtain the Artemisia argyi extract;

[0018] The preparation method of the Hout...

Embodiment 2

[0022] A fresh-keeping agent for mango. The fresh-keeping agent is made of the following raw materials according to the mass percentage: 3% sodium chloride solution, 25% extract of mugwort leaves, 25% extract of Houttuynia cordata, 15% extract of aloe vera, and extract of traditional Chinese medicine 7%, starch emulsion 15%, nano TiO 2 1%, water 9%:

[0023] The mugwort leaf extract is prepared by the following method: take the mugwort leaves, put the mugwort leaves into a grinder and grind them through 1000 meshes to obtain the mugwort leaf powder, and then soak them in deionized water for 3 hours according to the mass ratio of the mugwort leaf powder to water: 1-2:5 , then heated to 80°C, decocted for 1h-1.5h, filtered to take the filtrate, set aside, add water 3-5 times the total mass of the dregs, then heated to 85°C, decocted for 2-3h, filtered Take the filtrate and combine the filtrates to obtain the Artemisia argyi extract;

[0024] The preparation method of the Houtt...

Embodiment 3

[0028] A fresh-keeping agent for mango. The fresh-keeping agent is made of the following raw materials according to mass percentage: 2.8% of sodium chloride solution, 20% of Artemisia argyi leaf extract, 20% of Houttuynia cordata extract, 18% of aloe extract, and traditional Chinese medicine extract 10%, starch emulsion 18%, nano TiO 2 1.2%, water 9%:

[0029] The mugwort leaf extract is prepared by the following method: take the mugwort leaves, put the mugwort leaves into a grinder and grind them through 1000 meshes to obtain the mugwort leaf powder, and then soak them in deionized water for 3 hours according to the mass ratio of the mugwort leaf powder to water: 1-2:5 , then heated to 80°C, decocted for 1h-1.5h, filtered to take the filtrate, set aside, add water 3-5 times the total mass of the dregs, then heated to 85°C, decocted for 2-3h, filtered Take the filtrate and combine the filtrates to obtain the Artemisia argyi extract;

[0030] The preparation method of the Hou...

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Abstract

The invention discloses a mango preservative, relating to the technical field of fruit preservation. The mango preservative is prepared from the following raw materials by weight percent: 2.8-7.5% of sodium chloride solution, 20-30% of folium artemisiae argyi extract, 20-30% of houttuynia cordata extract, 10-18% of aloe extract, 5-10% of traditional Chinese medicine extract, 10-18% of starch emulsion, 0.5-1.2% of nanometer TiO2 and 7-8% of water. According to the mango preservative, the folium artemisiae argyi extract, the houttuynia cordata extract, the aloe extract, the traditional Chinese medicine extract, the film-forming material and the nanometer material are combined for effectively restraining the microbial reproduction after the harvest, restraining the respiration rate of mango, reducing respiration consumption, controlling mango water loss and prolonging the storage life of the mango.

Description

【Technical field】 [0001] The invention relates to the technical field of fruit fresh-keeping, in particular to a fresh-keeping agent for mangoes. 【Background technique】 [0002] Known as the "King of Tropical Fruits", mango has high nutritional value and is a tropical fruit with high development value. Mango is a typical climacteric fruit. When the fruit ripens in hot and rainy summer, the metabolism of the fruit is vigorous. After harvest, there is an obvious post-ripening process. The starch in the fruit will gradually convert into sugar, the acidity will decrease, and the color of the fruit will turn from green to yellow. , the hardness is reduced, and there will be water produced by respiration on the surface of the fruit, which will easily make the mango decay, deteriorate, and rot. A large number of mangoes in Tianyang County, Baise City, Guangxi are sold to other provinces, even abroad. However, the price is very low due to poor preservation effect. 【Content of inv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/16A23B5/14A23B5/18
CPCA23B5/14A23B5/18A23B7/00A23B7/16A23V2002/00A23V2200/10A23V2200/22A23V2250/1614A23V2250/1582A23V2250/21A23V2250/5118A23V2250/1634A23V2300/14
Inventor 于众凯满桂富王家宜曹世琛
Owner 田阳果香园食品工业有限公司
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