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Normal-temperature edible film coating fruit and vegetable fresh keeping agent and using method thereof

A fruit and vegetable preservative and film coating technology, which is applied in the protection of fruits/vegetables with a protective coating, food preservation, preservation of food ingredients as anti-microbials, etc. Difficulties and other problems, to achieve the effect of low price, ensure the quality of edible processing, and reduce the rate of rotten fruit

Inactive Publication Date: 2018-05-04
厦门欧凯科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fruits and vegetables are the main sources of nutrients such as minerals, vitamins, and dietary fiber in human food. However, due to their regional and seasonal production, fresh fruits and vegetables maintain high physiological activity after harvesting, and have a large water content. Rotting and deterioration bring great difficulties to the storage and transportation of fruits and vegetables

Method used

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  • Normal-temperature edible film coating fruit and vegetable fresh keeping agent and using method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: Preparation of normal temperature edible coated fruit and vegetable fresh-keeping agent

[0032] The raw materials are shown in Table 1;

[0033] Each embodiment of table 1 normal temperature edible film-coated fruit and vegetable fresh-keeping agent each component weight percentage table (%)

[0034]

[0035] Raw material component weight percent: see Table 1.

[0036] Preparation and use method of edible coating film preservative for fruits and vegetables at room temperature:

[0037] 1. Weigh the above-mentioned components according to the weight percentage requirements, pour 80-85°C hot water into the sol tank, stir at 1400-2000rpm, add modified starch to dissolve for 10min, then add glycerin, eucalyptus oil, monostearic acid Glycerides, sucrose fatty acid esters, calcium chloride, and gum arabic were kept warm and stirred for 10-15 minutes at 80°C until completely dissolved, then cooled to about 60°C by a plate heat exchanger, and homogenized twi...

Embodiment 2

[0040] Embodiment 2: the preparation of normal temperature edible coating preservative

[0041] Raw material component weight percent: see table 1.

[0042] The preparation and use methods of the edible coating-film preservative for fruits and vegetables at room temperature are the same as in Example 1.

[0043] The post-harvest shelf life of the lotus mist treated with the edible fresh-keeping agent for fruits and vegetables at room temperature described in this example is 14 days longer than that of the untreated control group, which is about 3 times the shelf life of the untreated lotus mist.

Embodiment 3

[0044] Embodiment 3: the preparation of normal temperature edible coating preservative

[0045] Raw material component weight percent: see table 1.

[0046] The preparation and use methods of the edible coating-film preservative for fruits and vegetables at room temperature are the same as in Example 1.

[0047] The post-harvest shelf life of the lotus mist treated with the edible fresh-keeping agent for fruits and vegetables at room temperature described in this example is 14 days longer than that of the untreated control group, which is about 3 times the shelf life of the untreated lotus mist.

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Abstract

The invention discloses a normal-temperature edible film coating fruit and vegetable fresh keeping agent and a using method thereof. The normal-temperature edible film coating fruit and vegetable fresh keeping agent comprises the following components in percentage of 83.0-91.0% of pure water, 2.0-6.0% of glycerine, 2.0% of folium eucalypti oil, 1.0-3.0% of modified starch, 1.0-3.0% of glycerol monostearate, 1.0-3.0% of sucrose fatty acid ester, 0.4-1.0% of calcium chloride and 0.2-0.8% of arabic gum. The normal-temperature edible film coating fruit and vegetable fresh keeping agent can be usedfor fresh keeping of wax apples after the wax apples are picked, the phenomena of moisture dissipation, stiffness reduction, rot and the like of the picked wax apples are avoided, and the normal-temperature edible film coating fruit and vegetable fresh keeping agent can be used for other fruits and vegetables of apples, citruses, okra and the like.

Description

technical field [0001] The invention relates to the field of post-harvest preservation of fruits and vegetables, in particular to an edible fresh-keeping agent for fruits and vegetables with a film coating at normal temperature and a use method thereof. Background technique [0002] Fruits and vegetables are the main sources of nutrients such as minerals, vitamins, and dietary fiber in human food. However, due to their regional and seasonal production, fresh fruits and vegetables maintain high physiological activity after harvesting, and have a large water content. Rot and deterioration bring great difficulties to the storage and transportation of fruits and vegetables. Therefore, the study of fruit and vegetable preservation has important practical significance and has become a hot spot in the field of agricultural engineering. [0003] Edible film preservation is to artificially coat a layer of film on the surface of fruits and vegetables. The film can properly block the ...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23L3/358A23L3/3562A23L3/3499
CPCA23B7/16A23L3/3499A23L3/3562A23L3/358A23V2002/00A23V2200/10A23V2250/18A23V2250/1578A23V2250/5028A23V2250/5118
Inventor 管显兴伍素芳李钦涛孙金玉
Owner 厦门欧凯科技有限公司
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