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Fruit preservative, and preparation method and fresh-keeping method thereof

A preservative and fruit technology, applied in the direction of fruit and vegetable preservation, food preservation, food ingredients as antimicrobial preservation, etc., can solve the problems of high technology level and complicated operation, and achieve simple preparation method, reduce bad fruit rate, and delay The effect of browning

Pending Publication Date: 2018-02-16
HAIKOU EXPERIMENTAL STATION CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above methods have a certain effect on preserving fresh rambutan and litchi, but they have the characteristics of complicated operation and high level of technology

Method used

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  • Fruit preservative, and preparation method and fresh-keeping method thereof
  • Fruit preservative, and preparation method and fresh-keeping method thereof
  • Fruit preservative, and preparation method and fresh-keeping method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Preparation of fruit antistaling agent: Under heating conditions, dissolve 10 times the total mass of thyme essential oil and mustard essential oil in β-cyclodextrin in distilled water to form a β-cyclodextrin aqueous solution, and cool at room temperature. The quality of thyme essential oil and mustard essential oil The ratio is 1:0.1, dissolve thyme essential oil and mustard essential oil with absolute ethanol, add the mixed solution of thyme essential oil and mustard essential oil dissolved in absolute ethanol to the aqueous solution of β-cyclodextrin and mix well, then add thyme essential oil and mustard The essential oil and β-cyclodextrin 5% of the total mass of D-trehalose were stirred at a constant temperature of 50°C for 1 hour, cooled at 4°C for 12 hours, filtered, and the filter residue was dried at 45°C for 4 hours to obtain fruit preservative microcapsules.

Embodiment 2

[0040] Preparation of fruit antistaling agent: Under heating conditions, dissolve 10 times the total mass of thyme essential oil and mustard essential oil in β-cyclodextrin in distilled water to form a β-cyclodextrin aqueous solution, and cool at room temperature. The quality of thyme essential oil and mustard essential oil The ratio is 1:0.2. Dissolve thyme essential oil and mustard essential oil with absolute ethanol, add the mixed solution of thyme essential oil and mustard essential oil dissolved in absolute ethanol to the aqueous solution of β-cyclodextrin and mix well, then add thyme essential oil and mustard D-trehalose of 5% of the total mass of essential oil and β-cyclodextrin was stirred at a constant temperature of 40°C for 1.5 hours, cooled at 4°C for 12 hours, filtered, and the filter residue was dried at 45°C for 4 hours to obtain fruit preservative microcapsules.

Embodiment 3

[0050] Preparation of fruit antistaling agent: Under heating conditions, dissolve 6 times the total mass of thyme essential oil and mustard essential oil in β-cyclodextrin in distilled water to form a β-cyclodextrin aqueous solution, and cool at room temperature. The quality of thyme essential oil and mustard essential oil The ratio is 1:0.3, dissolve thyme essential oil and mustard essential oil with absolute ethanol, add the mixed solution of thyme essential oil and mustard essential oil dissolved in absolute ethanol to the aqueous solution of β-cyclodextrin and mix well, then add thyme essential oil and mustard D-trehalose of 5% of the total mass of the essential oil and β-cyclodextrin was stirred at a constant temperature of 40°C for 2 hours, cooled at 4°C for 12 hours, filtered, and the filter residue was dried at 45°C for 4 hours to obtain fruit preservative microcapsules.

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PUM

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Abstract

The invention discloses a fruit preservative, and a preparation method and a fresh-keeping method thereof. The fruit preservative comprises thyme essential oil and mustard essential oil, wherein the mass ratio of the thyme essential oil and the mustard essential oil is 1:(0.1-0.3). According to the fruit preservative provided by the invention, all materials are natural, non-toxic, and free from harmful substance, and cause no harmless to fruits and vegetables, human bodies and environment. The preservative has good inhibiting effect on pathogenic bacteria of rambutans and litchis in a storageprocess, and can obviously reduce a bad fruit rate in the storage process and delay fruit browning. The preparation method of the preservative is simple, and is suitable for popularization and use.

Description

Technical field: [0001] The invention belongs to the technical field of fruit preservation, and specifically relates to a fruit preservation agent and a preparation method and preservation method thereof. Background technique: [0002] Rambutan and lychee are both tropical fruits, with delicate, juicy flesh and sweet taste. Due to its own physiological characteristics and its maturity is in the season with higher temperatures, rambutan and litchi are not resistant to storage. After two days at room temperature, they will soon brown and rot, which seriously affects their nutritional value and commercial value. [0003] The postharvest storage and preservation technology and commercial treatment equipment of rambutan and litchi in China are relatively backward. The main methods include low-temperature preservation and chemical treatment. Low-temperature preservation has higher energy consumption. Chemical treatment includes fungicide spraying, soaking treatment, and SO2 fumigation. ...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2200/10A23V2250/18A23V2250/5112A23V2250/5026
Inventor 李奕星袁德保李芬芳陈娇
Owner HAIKOU EXPERIMENTAL STATION CHINESE ACAD OF TROPICAL AGRI SCI
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