Fresh-keeping preparation for fresh fruits and preparation method thereof

A fruit and preparation technology, applied in the direction of protecting fruits/vegetables with a coating protective layer, food ingredients as antimicrobial preservation, polysaccharide/gum-containing food ingredients, etc., can solve the problem of poor single use effect, difficult production operation, chitin High cost and other issues, to achieve the effect of reducing nutrient consumption and changes, reducing water transpiration, and preventing microbial infection

Inactive Publication Date: 2018-02-23
无为县雨露生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, pure chitin has defects such as high cost, poor water solubility, poor single use effect, and difficult production and operation.

Method used

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  • Fresh-keeping preparation for fresh fruits and preparation method thereof
  • Fresh-keeping preparation for fresh fruits and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A fresh fruit preservation preparation, calculated by weight percentage, comprises the following components:

[0024] Deacetylated chitosan 2%, long pine asparagus polysaccharide 1%, aminoisobutyric acid 0.02%, sorbic acid 4%, nano-titanium dioxide 0.02%, nano-zinc oxide 0.04% and Tween 800.5%, the balance is Deionized water.

[0025] Preparation:

[0026] 1) Weigh deacetylated chitosan, long pine asparagus polysaccharide, aminoisobutyric acid, sorbic acid, nano-titanium dioxide, nano-zinc oxide, Tween 80 and deionized water according to the proportioning ratio;

[0027] 2) Dissolve aminoisobutyric acid and sorbic acid in water, then slowly heat to 50°C and stir evenly, then add deacetylated chitosan, stir evenly and keep warm at 50°C for 40min to obtain solution A;

[0028] 3) Under the condition of water bath temperature of 40°C, mix the polysaccharides of Asparagus japonica and Tween 80 to obtain a mixed solution;

[0029] 4) Add the mixed solution in step 3) to t...

Embodiment 2

[0031] A fresh fruit preservation preparation, calculated by weight percentage, comprises the following components:

[0032] Carboxymethyl chitin 3%, long pine asparagus algal polysaccharide 2%, aminoisobutyric acid 0.05%, sorbic acid 3%, nano titanium dioxide 0.02%, nano zinc oxide 0.06% and Tween 801%, the balance is to remove ionized water.

[0033] Preparation:

[0034] 1) Weigh carboxymethyl chitin, asparagus polysaccharide, aminoisobutyric acid, sorbic acid, nano-titanium dioxide, nano-zinc oxide, Tween 80 and deionized water according to the proportioning ratio;

[0035] 2) Dissolve aminoisobutyric acid and sorbic acid in water, then slowly heat to 55°C and stir evenly, then add carboxymethyl chitin, stir evenly and keep warm at 55°C for 30min to obtain solution A;

[0036] 3) under the condition of water bath temperature of 45°C, mix the polysaccharides of Asparagus japonica and Tween to obtain a mixed solution;

[0037] 4) Add the mixed solution of step 3) to the s...

Embodiment 3

[0039] A fresh fruit preservation preparation, calculated by weight percentage, comprises the following components:

[0040] Carboxymethyl chitin and carboxymethyl chitosan 4%, long pine asparagus polysaccharide 3%, aminoisobutyric acid 0.1%, sorbic acid 8%, nano titanium dioxide 0.04%, nano zinc oxide 0.1% and Tween 802%, the balance is deionized water.

[0041] Preparation:

[0042] 1) Weigh carboxymethyl chitin and carboxymethyl chitosan, long pine asparagus polysaccharide, aminoisobutyric acid, sorbic acid, nano-titanium dioxide, nano-zinc oxide, Tween 80 and deionized water according to the proportion spare;

[0043] 2) Dissolve aminoisobutyric acid and sorbic acid in water, then slowly heat to 60°C and stir evenly, then add carboxymethyl chitin and carboxymethyl chitosan, stir evenly and keep warm at 60°C for 20 minutes to obtain solution A;

[0044] 3) under the condition of a water bath temperature of 50° C., the polysaccharides of Asparagus longuscensus and Tween a...

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PUM

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Abstract

The invention provides a fresh-keeping preparation for fresh fruits and a preparation method thereof. The preparation comprises the following components: 1-4% of chitin and derivatives thereof, 1-3% of pinus pumila gracilaria polysaccharides, 0.02-0.1% of aminoisobutyric acid, 3-8% of sorbic acid, 0.01-0.04% of nanometer titanium dioxide, 0.04-0.1% of nanometer zinc oxide, 0.5-2% of tween, and thebalance of water. The preparation method comprises the following steps: 1) dissolving the aminoisobutyric acid and the sorbic acid in water, slowly heating the mixture to 50-60 DEG C, conducting uniform stirring, adding the chitin and derivatives thereof, conducting uniform stirring, and conducting heat insulation for 20-40min to obtain a solution A; 2) mixing the pinus pumila gracilaria polysaccharides with the tween under a water bath temperature of 40-50 DEG C so as to obtain a mixed liquid; and 3) adding the mixed liquid of the step 2) into the solution A of the step 1), then adding the nanometer titanium dioxide and the nanometer zinc oxide, and continuing stirring at the temperature of 40-50 DEG C for 1-2h. The fresh-keeping preparation can effectively reduce the rot rate of fruits,maintain fruit quality, improve the commodity rate of the fruits, and prolong preservation period.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, and in particular relates to a fresh fruit preservation preparation and a preparation method thereof. Background technique [0002] Fruit production is highly seasonal and regional. In order to meet consumers' demand for fruit, it is necessary to improve the fresh-keeping technology of fruit and prolong the market cycle of fresh fruit. However, fresh fruits still have high physiological activity after harvesting, especially fruits with high water content are more likely to rot and deteriorate. Therefore, prolonging the storage and transportation preservation time becomes the key to maintaining and increasing the value of fresh fruits. [0003] At present, the commonly used fruit preservation techniques mainly include low-temperature storage, controlled atmosphere preservation, and adding chemical preservatives. However, these techniques have certain limitations in practical applicatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/10A23V2250/51
Inventor 曹劲松
Owner 无为县雨露生态农业有限公司
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