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Sustained-release preservative and preservation method for berries

A fresh-keeping method and technology of preservatives, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems affecting the properties and residues of berries, achieve the effect of retaining color and flavor, low cost, and convenient transportation and sales

Inactive Publication Date: 2017-12-12
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, plant essential oils are mainly applied to preserve fruits and vegetables by coating or soaking, and there will inevitably be residues that will affect the properties of the berries themselves and bring other harmful substances.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] ①Take 1g of eugenol, add 4g of Tween, stir evenly, then add 95g of purified water to make an aqueous solution of essential oil.

[0042] ② Weigh 100g of diatomaceous earth and put it in a beaker, and heat it in a water bath at 60°C for 10 minutes.

[0043] ③ Pour the essential oil aqueous solution into the diatomaceous earth while it is hot and stir evenly, and solidify the essential oil to make a slow-release preservative.

[0044] ④Choose seven-ripe strawberries with uniform size for harvesting. After picking, spread one layer with gauze and another layer, and so on, spread three layers.

[0045] ⑤Slightly freeze the strawberries in a freezer at -1°C-4°C for 1 hour, and then pack them into 200g boxes.

[0046] ⑥Weigh 3g of the prepared eugenol slow-release preservative and seal the package with gauze, put it into a fresh-keeping box with strawberries, and seal it with a plastic wrap.

[0047] ⑦ Put the boxed strawberries with the slow-release preservative in a refri...

Embodiment 2

[0050] ①Take 1g of carvacrol, add 4g of Tween, stir evenly, then add 95g of purified water to make an aqueous solution of essential oil.

[0051] ② Weigh 100g of diatomaceous earth and put it in a beaker, and heat it in a water bath at 60°C for 10 minutes.

[0052] ③ Pour the essential oil aqueous solution into the diatomaceous earth while it is hot and stir evenly, and solidify the essential oil to make a slow-release preservative.

[0053] ④Choose seven-ripe strawberries with uniform size for harvesting. After picking, spread one layer with gauze and another layer, and so on, spread three layers.

[0054] ⑤Slightly freeze the strawberries in a freezer at -1°C-4°C for 1 hour, and then pack them into 200g boxes.

[0055] 6. Weigh 3g of the prepared carvacrol slow-release antistaling agent and seal the package with gauze, put it into a fresh-keeping box with strawberries, and seal it with a plastic wrap.

[0056]⑦ Put the boxed strawberries with the slow-release preservative ...

Embodiment 3

[0059] ① Take 1g of linalool, add 4g of Tween, stir evenly, then add 95g of purified water to make an aqueous solution of essential oil.

[0060] ② Weigh 100g of diatomaceous earth and put it in a beaker, and heat it in a water bath at 60°C for 10 minutes.

[0061] ③ Pour the essential oil aqueous solution into the diatomaceous earth while it is hot and stir evenly, and solidify the essential oil to make a slow-release preservative.

[0062] ④Choose seven-ripe strawberries with uniform size for harvesting. After picking, spread one layer with gauze and another layer, and so on, spread three layers.

[0063] ⑤Slightly freeze the strawberries in a freezer at -1°C-4°C for 1 hour, and then pack them into 200g boxes.

[0064] ⑥Weigh 3g of the prepared linalool sustained-release antistaling agent and seal the package with gauze, put it into a fresh-keeping box with strawberries, and seal it with a plastic wrap.

[0065] ⑦ Put the boxed strawberries with the slow-release preservati...

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Abstract

The present invention belongs to the technical field of food and particularly relates to a sustained-release preservative and a preservation method for berries. The sustained-release preservative for the berries is prepared from the following raw materials in parts by weight: 1 part of plant essential oil, 5-993 parts of pure water, 2-10 parts of Tween and 10-1,000 parts of diatomite. The preservation method is as follows: (1) 80% mature berries with stems are picked together, after the picking, a layer of the berries is spread flatly, a gauze is spread, then a laying a layer of the berries is spread flatly, and the flat spreading can be done in the same manner; (2) the spread well berries in the step (1) are put into a cold storage to be subjected to micro-freezing; (3) the micro-frozen berries in the step (2) are divided to be put into boxes; (4) the sustained-release preservative is put into the divided well berries in the boxes in the step (3) and the boxes are sealedly packaged; and (5) the boxed berries in the step (4) are put into the cold storage to be cold stored. The preservative and preservation method for the berries are reliable and effectively, the preservation time is extended to 18-30 days, the preservation method of the berries are also convenient and quick, and the berries can be eaten after the boxes are opened.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fresh-keeping agent and a fresh-keeping method, in particular to a berry slow-release preservative and a fresh-keeping method. Background technique [0002] The berries are full of moisture, have an excellent fresh taste, and are rich in nutrients. Strawberries are rich in active ingredients such as phenolic acids, polyphenols, anthocyanins, and flavonoids, and have strong antioxidant properties. Due to the high content of anthocyanins, blueberries have strong antioxidant properties, which have the functions of preventing brain aging, anti-cancer, softening blood vessels, activating human cells, and relieving visual fatigue. Raspberries are rich in vitamins, proteins, amino acids, anthocyanins, raspberry ketones, salicylic acid, ellagic acid, superoxide dismutase SOD, iron and selenium, etc., and have extremely high nutritional and medicinal value. [0003] In 2016, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157
Inventor 廖李乔宇姚晶晶程薇彭立军王少华熊光权刘璐陈学玲丁安子汪兰吴文锦石柳王俊
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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