Fresh-cut fruit and vegetable coating preservative containing chitosan and calcium ascorbate
A technology of calcium ascorbate and film-coated preservative, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, can solve the problems of water solubility of preservatives, poor fresh-keeping effect, etc., and achieves effective anti-browning effect, strong practicability, The effect of inhibiting decay and aging
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Embodiment 1-4
[0014] Following embodiment 1-4 preparation method is as follows: Accurately weigh chitosan oligosaccharide, calcium ascorbate and water according to the ratio, first with 20-30% water calcium ascorbate is stirred and dissolved, then add chitosan oligosaccharide and carry out ultrasonic (30-40kHz , 18-30°C, 5-10min) to dissolve until the solution is clear and transparent, then replenish water and stir to mix evenly to obtain a fresh-cut fruit and vegetable coating preservative solution containing chitosan oligosaccharide and calcium ascorbate.
Embodiment 1
[0015] Embodiment 1: A fresh-cut fruit and vegetable coating preservative containing oligochitosan and calcium ascorbate, the formula of which is: 3.0% chitosan, 5.0% calcium ascorbate, supplemented with water to 100%.
Embodiment 2
[0016] Embodiment 2: A fresh-cut fruit and vegetable coating preservative containing oligochitosan and calcium ascorbate, the formula of which is: 1.0% chitosan, 5.0% calcium ascorbate, supplemented with water to 100%.
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