Method for preparing fruit preservative

A technology for preservatives and fruits, applied in the field of preservatives, can solve problems such as harm to the human body, and achieve the effects of improving quality, inhibiting respiration, and maintaining stability

Inactive Publication Date: 2018-04-24
袁春华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention: Aiming at the problem that current fruit preservatives usually use chemical drugs to treat fruits, and some chemical drugs have good antiseptic effects but are harmful to human body, a preparation method of fruit preservatives is provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] A preparation method of a fruit preservative, the preparation method comprising the steps of:

[0019] (1) Filter the egg white with double-layer gauze to obtain the filtrate, add distilled water 3~4 times the mass of the egg white to the filtrate, and stir at 100~150r / min for 4~5min to obtain the stirring liquid, according to the mass ratio of 10~ 15:1~2, mix the stirring liquid and sodium chloride, and stir at 100~120r / min, add lysozyme crystals with 8~10% of the stirring liquid mass, let it stand at a temperature of 2~4°C, and wipe it with a cloth Filter out the crystals through a funnel to obtain crystals;

[0020] (2) According to the mass ratio of 1:3~4, mix the crystals and distilled water, adjust the pH to 4~5, let it stand for 1~2h, filter, collect the filtrate a, and take 10~15 parts of the filtrate by weight a, 2 ~ 3 parts of sodium chloride, 1 ~ 2 parts of sodium hydroxide solution, 1 ~ 2 parts of lysozyme seed crystals, add sodium chloride, sodium hydroxid...

Embodiment 1

[0025] The compound enzyme is obtained by mixing α-amylase and maltase evenly according to the mass ratio of 1:0.7.

[0026] The encapsulation is mixed with zein, tributyl citrate, and ethanol solution at a mass ratio of 10:1:20, ultrasonically oscillated for 3 minutes, and placed in a constant temperature water bath at a temperature of 50°C for 25 minutes to obtain the encapsulation.

[0027] A preparation method of a fruit preservative, the preparation method comprising the steps of:

[0028] (1) Filter the egg white with double-layer gauze to obtain the filtrate, add distilled water 3 times the mass of the egg white to the filtrate, and stir at 100r / min for 4min to obtain the stirring liquid, according to the mass ratio of 10:1, mix the stirring liquid, Sodium chloride was mixed, and stirred at 100r / min, lysozyme crystals with a mass of 8% of the stirring liquid were added, allowed to stand at a temperature of 2°C, and the crystals were filtered out with a Buchner funnel to...

Embodiment 2

[0033] The compound enzyme is obtained by mixing α-amylase and maltase evenly according to the mass ratio of 1:1.

[0034] The encapsulation is mixed with zein, tributyl citrate and ethanol solution according to the mass ratio of 15:2:30, ultrasonically oscillated for 5 minutes, and placed in a constant temperature water bath at a temperature of 60°C for 30 minutes to obtain the encapsulation.

[0035] A preparation method of a fruit preservative, the preparation method comprising the steps of:

[0036] (1) Filter the egg white with double-layer gauze to obtain the filtrate, add distilled water 3 to 4 times the mass of the egg white to the filtrate, and stir at 150r / min for 5min to obtain the stirring liquid, according to the mass ratio of 15:2, mix the Mix liquid and sodium chloride, and stir at 120r / min, add lysozyme crystals with 10% mass of the stirring liquid, let stand at a temperature of 4°C, filter the crystals with a Buchner funnel to obtain crystals;

[0037] (2) Ac...

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PUM

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Abstract

The invention discloses a preparation method of a fruit antistaling agent, which belongs to the field of antistaling agents. The present invention also extracts a kind of natural additive from apple pomace, can maintain the stability of chitosan microemulsion on the one hand, thereby stabilize the antibacterial effect of fruit preservative, can effectively remove the tannin component in the fruit on the other hand, thereby Reduce the astringent taste in the fruit, and the invention has the characteristics of safety, high efficiency and no harm to human body. The invention solves the problem that current fruit preservatives usually use chemical drugs to treat fruits, and some chemical drugs have good antiseptic effect but are harmful to human body.

Description

technical field [0001] The invention belongs to the field of antistaling agents, and in particular relates to a preparation method of an antistaling agent for fruits. Background technique [0002] Fruit preservatives are used to keep fruits fresh. With the development of science and technology, people's living standards are gradually improving, and the demand for vegetables and fruits produced in different seasons and regions is increasing. However, fresh fruits and vegetables are still processed complexly after harvesting. The cells and tissues of fruits and vegetables continue to respire and transpirate, which is prone to shrinkage, weightlessness, wilting, deterioration and other phenomena, which will affect the quality and sales of fruits and vegetables. [0003] The seasonality of fruit and vegetable production is strong, and the harvest period is relatively concentrated. Most of the fruit and vegetable products have high water content, soft tissue, and are not resistan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/155A23B7/157
CPCA23B7/154A23B7/155A23B7/157A23V2002/00A23V2250/022A23V2250/082A23V2250/21A23V2250/511A23V2250/5482
Inventor 袁春华乔舍程依
Owner 袁春华
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