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Freshness retaining technique of grape

A kind of grape and technology technology, which is applied in the direction of fruit and vegetable preservation, food ingredients as antimicrobial preservation, food preservation, etc. It can solve the problems of fruit perishable, grape preservation technology is rarely involved, and grape ripening time is short, so as to achieve the preservation effect Good, simple method, easy to operate effect

Inactive Publication Date: 2018-02-06
广西陆川县泓源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the improvement of people's living standards and the enhancement of health awareness, more and more people and habits eat grapes. The preservation and storage technology of grapes is the premise to ensure fresh grapes. However, there are few references to grape preservation technology in the society at present, and The ripening time of grapes is short, and the fruit is easy to deteriorate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Weigh 8g of citric acid, 7g of potassium permanganate, 13g of tea polyphenols, 12g of myristic acid, 7g of sodium benzoate, 15g of potassium alum, and 8g of preservatives. Add them to 930g of pure water and stir evenly while adding. After it was completely dissolved, 1kg of fruit and vegetable preservative was obtained.

[0026] After the fruit and vegetable preservative is prepared, the grapes are kept fresh according to the following steps:

[0027] (1) Clean the grapes;

[0028] (2) Using the sterilization effect of ozone at room temperature can kill or inhibit the growth of bacteria on the grape skin;

[0029] (3) Soak the grapes processed in step 2 in the antistaling agent;

[0030] (4) Take out the grapes soaked in the preservative in step 3, and dry them naturally;

[0031] (5) Pack the grapes in a bag, extract the air from the bag, fill it with inert gas, seal and wrap it, and store it at room temperature.

Embodiment 2

[0033] Weigh 10g of citric acid, 10g of potassium permanganate, 12g of tea polyphenols, 8g of sodium benzoate, 10g of potassium alum, and 6g of preservatives, add them to 945g of pure water in turn, stir evenly while adding, and wait until it is completely dissolved. , That is, 1kg of fruit and vegetable preservative was obtained.

[0034] After the fruit and vegetable preservative is prepared, the grapes are kept fresh according to the following steps:

[0035] (1) Clean the grapes;

[0036] (2) Using the sterilization effect of ozone at room temperature can kill or inhibit the growth of bacteria on the grape skin;

[0037] (3) Soak the grapes processed in step 2 in the antistaling agent;

[0038] (4) Take out the grapes soaked in the preservative in step 3, and dry them naturally;

[0039] (5) Pack the grapes in a bag, extract the air from the bag, fill it with inert gas, seal and wrap it, and store it at room temperature.

Embodiment 3

[0041] Weigh 8g of citric acid, 10g of potassium permanganate, 10g of tea polyphenols, 10g of sodium benzoate, 10g of potassium alum, and 6g of preservatives, add them to 946g of pure water in turn, stir evenly while adding, and wait until it is completely dissolved , That is, 1kg of fruit and vegetable preservative was obtained.

[0042] After the fruit and vegetable preservative is prepared, the grapes are kept fresh according to the following steps:

[0043] (1) Clean the grapes;

[0044] (2) Using the sterilization effect of ozone at room temperature can kill or inhibit the growth of bacteria on the grape skin;

[0045] (3) Soak the grapes processed in step 2 in the antistaling agent;

[0046] (4) Take out the grapes soaked in the preservative in step 3, and dry them naturally;

[0047] (5) Pack the grapes in a bag, extract the air from the bag, fill it with inert gas, seal and wrap it, and store it at room temperature.

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PUM

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Abstract

The invention relates to a freshness retaining technique of a grape. A fruit-vegetable freshness retaining agent is self-made, and is prepared from the following components in percent by weight: 1.0 to 1.2 percent of citric acid, 0.8 to 1.2 percent of potassium hypermanganate, 1.0 to 1.8 percent of tea polyphenol, 0.6 to 1.0 percent of sodium benzoate, 0.8 to 1.5 percent of potassium alum, 0.5 to0.7 percent of preservative and 90 to 95 percent of clear water. The grape is cleanly washed, sterilized by ozone, then soaked in the freshness retaining agent, taken out, naturally air-dried, loadedinto a freshness retaining bag filled with an inert gas, and stored at room temperature. The grape is subjected to freshness retaining by adopting a method; the freshness retaining effect is good; problems of the mold going, the bloating, the moisture loss and the like of the grape can be effectively solved and moreover, the freshness retaining agent adopted by the freshness retaining technique isnontoxic and has no harm to the health of a human body.

Description

【Technical Field】 [0001] The invention belongs to the technical field of fruit and vegetable preservation, and specifically relates to a grape preservation technology. 【technical background】 [0002] The grape color, fragrance and taste are all good, and it is known as the king of fruit. The fruit is rich in nutrition, with sugar content as high as 16% to 23%, protein 5.56%, fat 16.1%, carbohydrate 67.29%, and rich in vitamin A, vitamin B, and vitamin C, with the highest content of vitamin A. s King. It also contains a small amount of calcium, phosphorus, iron and other minerals. The fruit is not only suitable for eating fresh, but also suitable for processing, which can meet the needs of consumers for diversified fruit products. The grape grows fast, bears early, and has high and stable yields. It is a good variety for fruit farmers to get rich. [0003] Grapes are rich in nutrition. Edible grapes have the effects of anti-cancer, beautify the skin, prevent and treat high blood...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/152A23B7/154A23B7/157
CPCA23B7/00A23B7/152A23B7/154A23B7/157A23V2002/00A23V2200/10A23V2250/032A23V2250/2132
Inventor 罗忠发
Owner 广西陆川县泓源食品有限公司