Fresh keeping agent for citrus fruits and preparation method
A preservative and citrus technology, which is applied in the direction of food ingredients as antimicrobial preservation, protection of fruits/vegetables, and food ingredients with a coating protective layer, which can solve the problems of physical fresh-keeping technology consumption, adverse health effects, and high energy costs. Achieve the effects of reducing water loss, resisting the influx of external germs, and simple preparation methods
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Embodiment 1
[0026] A citrus antistaling agent, comprising the following raw materials in parts by weight: 10 parts of red pepper powder, 4 parts of peppermint powder, 7 parts of flaxseed powder, 2.5 parts of limonene, 1 part of cinnamon essential oil, 0.3 part of litsea cubeba essential oil, grape seed essential oil 2 parts, 4 parts cocamidopropyl betaine, 7 parts sodium lignosulfonate and 3 parts polyethylene glycol stearate.
[0027] Its preparation method comprises the following steps:
[0028] S1: Weigh the raw materials of each component according to the above proportions, dissolve red pepper powder, mint powder, and linseed powder in 50 parts of water, heat to 60°C, and stir for 20 minutes at a speed of 150r / min to obtain a suspension;
[0029] S2: Take cocamidopropyl betaine, sodium lignosulfonate and polyethylene glycol stearate, add 25 parts of ethanol, heat to 50°C, and stir for 20 minutes at a speed of 150r / min to obtain an emulsion ;
[0030] S3: Add the above-mentioned susp...
Embodiment 2
[0033] A citrus antistaling agent, comprising the following raw materials in parts by weight: 12 parts of red pepper powder, 5 parts of peppermint powder, 8 parts of linseed powder, 1.5 parts of limonene, 1.0 part of cinnamon essential oil, 0.3 part of litsea cubeba essential oil, grape seed essential oil 1.5 parts, 4 parts cocamidopropyl betaine, 9 parts sodium lignosulfonate and 3 parts polyethylene glycol stearate.
[0034] Its preparation method comprises the following steps:
[0035] S1: Weigh the raw materials of each component according to the above ratio, dissolve red pepper powder, mint powder, and linseed powder in 55 parts of water, heat to 65°C, and stir for 15 minutes at a speed of 200r / min to obtain a suspension;
[0036] S2: Take cocamidopropyl betaine, sodium lignosulfonate and polyethylene glycol stearate, add 30 parts of ethanol, heat to 60°C, and stir for 25 minutes at a speed of 200r / min to obtain an emulsion ;
[0037] S3: Add the above-mentioned suspens...
Embodiment 3
[0040] A citrus antistaling agent, comprising the following raw materials in parts by weight: 15 parts of red pepper powder, 4 parts of peppermint powder, 7 parts of linseed powder, 2.5 parts of limonene, 1.2 parts of cinnamon essential oil, 0.5 part of litsea cubeba essential oil, grape seed essential oil 2.0 parts, 5 parts of cocamidopropyl betaine, 7 parts of sodium lignosulfonate and 4 parts of polyethylene glycol stearate.
[0041] Its preparation method comprises the following steps:
[0042] S1: Weigh the raw materials of each component according to the above ratio, dissolve red pepper powder, mint powder, and linseed powder in 45 parts of water, heat to 50°C, and stir at a speed of 300r / min for 10min to obtain a suspension;
[0043] S2: Take cocamidopropyl betaine, sodium lignosulfonate and polyethylene glycol stearate, add 25 parts of ethanol, heat to 50°C, and stir for 20 minutes at a speed of 300r / min to obtain an emulsion ;
[0044] S3: Add the above suspension, ...
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