Fresh-cut fruit and vegetable coating preservative containing chitosan and calcium ascorbate

Abstract

The invention relates to a fresh-cut fruit and vegetable coating preservative containing chitosan and calcium ascorbate and belongs to the technical field of fresh-cut fruit and vegetable preservation. The main technical scheme is as follows: the preservative is prepared from, in percentage by mass, 1.0%-3.0% of chitosan, 2.0%-5.0% of calcium ascorbate and the balance of water. The mass fraction ratio of the chitosan to the calcium ascorbate is (1-3): (2-5). The preparation method of the fresh-cut fruit and vegetable coating preservative comprises the steps as follows: the chitosan, the calcium ascorbate and the water are weighed; and the calcium ascorbate is stirred to be dissolved with 20wt%-30wt% of water; the chitosan is added; ultrasonic dissolution is performed, the rest water is added for uniform dissolution; and the fresh-cut fruit and vegetable coating preservative is obtained. The provided fresh-cut fruit and vegetable coating preservative is low in production cost, non-toxicand safe to the human body and environmentally friendly and meets the green and environmental protection requirement of food preservation.

Description

technical field

[0001] The invention relates to the technical field of fresh-cut fruits and vegetables, in particular to a fresh-cut fruits and vegetables coated fresh-keeping agent containing chitosan oligosaccharide and calcium ascorbate. Background technique

[0002] Fresh-cut fruits and vegetables are fresh fruits and vegetables that are cleaned, peeled, cut or divided, trimmed, packaged, and then transported at low temperature and stored in refrigerated cabinets for sale, providing consumers with fresh, convenient and ready-to-eat products. Fruit and vegetable processing products. Fresh-cut fruits and vegetables must not only maintain the same fresh quality and nutritional value as whole fruits and vegetables, but also ensure the hygiene and safety of the products. However, after fresh fruits and vegetables are cut and processed, the original protective layer is removed, and the tissue is exposed, and microorganisms can easily contaminate the product through the incisi...