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Green jujube storing method

A preservation method, the technology of jujube, which is applied in the direction of food ingredients as antimicrobial preservation, protection of fruits/vegetables with coating protection layer, food ingredients as antioxidant, etc., can solve the problem of non-permanent, poor stability of fresh-keeping film, Short shelf life and other issues, to achieve the effect of improving antibacterial effect, improving the body's immunity, and improving persistence

Inactive Publication Date: 2018-02-16
GUANGXI ZHEYUAN AGRI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention overcomes the technical problems of short storage period of the existing green jujube, poor stability of the fresh-keeping film and non-permanent, and provides a preservation method of the green jujube

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of preservation method of jujube comprises the steps:

[0028] After the preservative is made into a preservative solution, soak the green jujube in the preservative solution, take it out and use 60 Preserved after Co-γ-ray irradiation, the 60 The irradiation dose of Co-γ rays is 0.8kGy;

[0029] The preservative consists of 0.3% Moringa essential oil, 3% tea extract, 0.5% citral, 1% soybean protein isolate, 1% plant polysaccharide, 3 parts of cellulose nanocrystals, and the rest is water; the plant polysaccharide It is composed of rapeseed meal polysaccharide, juniper polysaccharide and fig polysaccharide;

[0030] Described antistaling agent solution is made by following steps:

[0031] (1) Dissolve soybean protein isolate in distilled water, adjust the pH value of soybean protein isolate to 10 with 2mol / L sodium hydroxide solution, place it in a water bath at 85°C and stir for 45 minutes, then cool to 40°C for later use;

[0032] (2) Place the plant polysa...

Embodiment 2

[0039] A kind of preservation method of jujube comprises the steps:

[0040] After the preservative is made into a preservative solution, soak the green jujube in the preservative solution, take it out and use 60 Preserved after Co-γ-ray irradiation, the 60 The irradiation dose of Co-γ rays is 0.2kGy;

[0041] The antistaling agent consists of 2% Moringa essential oil, 0.5% tea extract, 1% citral, 0.1% soybean protein isolate, 5% plant polysaccharide, 0.1 part of cellulose nanocrystal, and the rest is water; the plant polysaccharide It is composed of rapeseed meal polysaccharide, juniper polysaccharide and fig polysaccharide;

[0042] Described antistaling agent solution is made by following steps:

[0043] (1) Dissolve soybean protein isolate in distilled water, adjust the pH value of soybean protein isolate to 10 with 2mol / L sodium hydroxide solution, place it in a water bath at 85°C and stir for 45 minutes, then cool to 40°C for later use;

[0044] (2) Place the plant p...

Embodiment 3

[0049] A kind of preservation method of jujube comprises the steps:

[0050] After the preservative is made into a preservative solution, soak the green jujube in the preservative solution, take it out and use 60 Preserved after Co-γ-ray irradiation, the 60 The irradiation dose of Co-γ rays is 0.5kGy;

[0051]The preservative consists of 1% Moringa essential oil, 1% tea extract, 0.8% citral, 0.5% soybean protein isolate, 2% plant polysaccharide, 2 parts of cellulose nanocrystals, and the rest is water; the plant polysaccharide It is composed of rapeseed meal polysaccharide, juniper polysaccharide and fig polysaccharide;

[0052] Described antistaling agent solution is made by following steps:

[0053] (1) Dissolve soybean protein isolate in distilled water, adjust the pH value of soybean protein isolate to 10 with 2mol / L sodium hydroxide solution, place it in a water bath at 85°C and stir for 45 minutes, then cool to 40°C for later use;

[0054] (2) Place the plant polysac...

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Abstract

The invention discloses a green jujube storing method. The green jujube storing method comprises the following steps of preparing a fresh keeping agent into a solution, soaking green jujubes in the solution, taking out the soaked green jujubes, performing irradiation through 60Co-gamma rays, and performing storage, wherein the fresh keeping agent is prepared from horseradish tree essential oil, atea leaf extract, citral, soy protein isolate, plant polysaccharide, cellulose nanocrystal and the balance of water. The fresh keeping agent solution is prepared through the following steps of (1) dissolving the soy protein isolate in the water, adjusting the pH value of the soy protein isolate to be 10 with a sodium hydroxide solution, placing the treated soy protein isolate in a water bath of which the temperature is 85 DEG C, performing stirring, and performing cooling to obtain a solution for standby application; (2) placing the plant polysaccharide in the water, placing the plant polysaccharide in the water on a stirrer, and adding an acetous solution while stirring until the plant polysaccharide completely dissolves; and (3) mixing the solution obtained in the step (1) with a solution obtained in the step (2), adding the horseradish tree essential oil, the tea leaf extract, the citral and the cellulose nanocrystal, and performing mixing so as to obtain the fresh keeping agent solution. Through the adoption of the green jujube storing method disclosed by the invention, the storage period of the green jujubes is long, and little water is lost.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a method for preserving jujube. Background technique [0002] Jujube is an excellent tropical and subtropical rare fruit. The fruit of Taiwan jujube is rich in nutrition, crisp, sweet and delicious. It contains a lot of vitamin C, calcium, phosphorus, vitamin B, carotene, etc. Because of its beautiful fruit shape and the flavor of apple, pear, and jujube, Taiwan green jujube also enjoys the reputation of "tropical small apple". Green jujubes are easy to lose water during storage, resulting in the wilting of green jujubes, damage to the protective film of the epidermis, and the invasion of microorganisms, resulting in instability of the internal tissue structure of the green jujubes, causing rot and deterioration of the green jujubes, and affecting the preservation of the green jujubes. The preservation of green dates in the prior art mainly utilizes the film-forming ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/02A23V2200/10A23V2200/22A23V2300/10A23V2250/21A23V2250/214A23V2250/5488A23V2250/51A23V2250/5108
Inventor 韩佳琪谢剑玲
Owner GUANGXI ZHEYUAN AGRI SCI & TECH CO LTD
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