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Modified sodium alginate fruit fresh-keeping agent and preparation method thereof

A technology of sodium alginate and antistaling agent, which is applied in the field of modified sodium alginate fruit antistaling agent and its preparation, which can solve the problems of non-permanent antibacterial, short preservation time, and unsatisfactory anti-biological infection effect, and achieve slow release, Improve water loss and improve the effect of fruit preservation

Active Publication Date: 2018-11-09
刘新国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Sodium alginate has film-forming, moisturizing, antibacterial and adhesive properties, and is safe and non-toxic. It is a commonly used film coating agent in fruit and vegetable preservation. However, the antibacterial ability of sodium alginate is easy to decline, the antibacterial is not durable, and the preservation time is short. The fresh-keeping effect inside the sodium alginate coating and the anti-biological infection effect outside the coating are not satisfactory, and further improvement is needed

Method used

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  • Modified sodium alginate fruit fresh-keeping agent and preparation method thereof

Examples

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Effect test

Embodiment 1

[0019] Example 1 A Modified Sodium Alginate Fruit Preservative

[0020] A modified sodium alginate fruit preservative, mainly composed of the following raw materials in parts by mass: 30 parts of modified sodium alginate, 1 part of ginkgo fruit exocarp extract, 0.2 part of palm bamboo extract, and 1 part of citric acid , 1 part of sodium sorbate, 0.1 part of sucrose fatty acid ester and 100 parts of water.

[0021] A kind of preparation method of modified sodium alginate fruit fresh-keeping agent in the present embodiment, comprises the following steps:

[0022] (1) Preparation of modified sodium alginate: add an equal amount of methoxybenzaldehyde and deionized water to sodium alginate with a volume fraction of 1.5% and mix well, then add tartaric acid twice the weight of the sodium alginate , after mixing, react at 55°C for 10 hours. After the reaction, the precipitate is precipitated with methanol, dissolved in distilled water, dialyzed for 3 days, and freeze-dried to obta...

Embodiment 2

[0028] Example 2 A Modified Sodium Alginate Fruit Preservative

[0029] A modified sodium alginate fruit preservative, mainly composed of the following raw materials in parts by mass: 50 parts of modified sodium alginate, 3 parts of ginkgo fruit outer testa extract, 1 part of palm bamboo extract, 4 parts of citric acid , 2 parts of sodium sorbate, 0.15 parts of sucrose fatty acid ester and 150 parts of water.

[0030] A kind of preparation method of modified sodium alginate fruit fresh-keeping agent in the present embodiment, comprises the following steps:

[0031](1) Preparation of modified sodium alginate: add an equal amount of methoxybenzaldehyde and deionized water to sodium alginate with a volume fraction of 1.5% and mix well, then add tartaric acid 3 times the weight of the sodium alginate , mixed and reacted at 60°C for 10 hours, precipitated with methanol after the reaction, dissolved in distilled water, dialyzed for 4 days, and freeze-dried to obtain modified sodium...

Embodiment 3

[0037] Example 3 A Modified Sodium Alginate Fruit Preservative

[0038] A modified sodium alginate fruit preservative, mainly composed of the following raw materials in parts by mass: 40 parts of modified sodium alginate, 2 parts of ginkgo fruit exocarp extract, 0.5 part of palm bamboo extract, and 3 parts of citric acid , 1 part of sodium sorbate, 0.12 parts of sucrose fatty acid ester and 120 parts of water.

[0039] A kind of preparation method of modified sodium alginate fruit fresh-keeping agent in the present embodiment, comprises the following steps:

[0040] (1) Preparation of modified sodium alginate: add an equal amount of methoxybenzaldehyde and deionized water to sodium alginate with a volume fraction of 1.5% and mix well, then add tartaric acid 3 times the weight of the sodium alginate , mixed and reacted at 60°C for 10 hours, after the reaction, the precipitate was precipitated with methanol, dissolved in distilled water, dialyzed for 3 days, and freeze-dried to...

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Abstract

The invention relates to the technical field of fruit fresh keeping, in particular to a modified sodium alginate fruit fresh-keeping agent and a preparation method thereof. The modified sodium alginate fruit fresh-keeping agent is mainly prepared from the raw materials in parts by weight: 30 to 50 parts of modified sodium alginate, 1 to 3 parts of ginkgo nut biloba sarcotesta extract, 0.2 to 1 part of bamboo palm extract, 1 to 4 parts of citric acid, 1 to 2 parts of sodium sorbate, 0.1 to 0.15 part of sucrose fatty acid ester, and 100 to 150 parts of water. By adopting the modified sodium alginate fruit fresh-keeping agent and the preparation method thereof, the effect of a fruit fresh-keeping agent coating for preventing the water loss in the fruit and preventing the rotten deteriorationof the fruit can be greatly improved, and the external biological infection resistance effect of the fruit fresh-keeping agent can be improved.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a modified sodium alginate fruit preservation agent and a preparation method thereof. Background technique [0002] Fresh fruit is a necessity in our daily life. It has high water content and contains vitamins, minerals and dietary fiber necessary for human beings. However, the fruit tissue is tender and has a high water content, which is easy to rot and deteriorate, and is not resistant to storage. It is easy to lose freshness after harvesting, resulting in a decrease in quality and loss of commercial value. Therefore, it is necessary to take corresponding countermeasures against the problems of nutrient loss, rot and deterioration caused by the respiratory physiological metabolism and pathogenic microorganism infection of fruits after picking. There are many existing fruit fresh-keeping methods, such as cryopreservation method, chemical preservative method, and pin-...

Claims

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Application Information

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IPC IPC(8): A23B5/14
CPCA23B5/14A23V2002/00A23V2250/032A23V2250/21
Inventor 刘新国庄辛娟黄晓敏
Owner 刘新国
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