Preservative for litchis

A technology for preservatives and lychees, applied in the field of preservatives for lychees, can solve the problems of short storage period, low commercial value, poor fruit quality, etc., achieve good preservative effect, resist the intrusion of external germs, and reduce the loss of water. Effect

Inactive Publication Date: 2018-11-16
李侠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional simple way to store lychees has a short storage period, and the fruit quality after storage is poor and the commodity value is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of antiseptic for litchi, its raw material comprises by weight: 8 parts of lignin, 12 parts of gum arabic, 2 parts of citric acid, 11 parts of modified barley, 3 parts of rhubarb extract, 5 parts of cinnamon essential oil, 2 parts of chitosan 3 parts of tartaric acid, 2 parts of camellia oil.

Embodiment 2

[0017] A kind of antiseptic for litchi, its raw material comprises by weight: 14 parts of lignin, 5 parts of gum arabic, 7 parts of citric acid, 7 parts of modified barley, 9 parts of rhubarb extract, 1 part of cinnamon essential oil, 5 parts of chitosan 1 part of tartaric acid, 5 parts of camellia oil;

[0018] Wherein, the preparation process of the modified barley is as follows: after the barley is pulverized, nano-alumina and isopropanol solution are added, ultrasonically dispersed, the temperature is raised, and the heat preservation reaction is carried out to obtain the modified barley.

Embodiment 3

[0020] A kind of antiseptic for litchi, its raw material comprises by weight: 9 parts of lignin, 6 parts of gum arabic, 3 parts of citric acid, 8 parts of modified barley, 4 parts of rhubarb extract, 2 parts of cinnamon essential oil, 3 parts of chitosan 1.5 parts of tartaric acid, 2.5 parts of camellia oil;

[0021] Wherein, the preparation process of the modified barley is as follows: after the barley is pulverized, adding nano-alumina and isopropanol solution, ultrasonically dispersing for 20 minutes, raising the temperature to 65° C., and keeping the temperature for 0.5 hours to obtain the modified barley.

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PUM

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Abstract

The invention discloses a preservative for litchis. The preservative comprises, by weight, 8-14 parts of lignin, 5-12 parts of Arabic gum, 2-7 parts of citric acid, 7-11 parts of modified barley, 3-9parts of rheum officinale extract, 1-5 parts of cinnamon essential oil, 2-5 parts of chitosan, 1-3 parts of tartaric acid and 2-5 parts of tea oil. The preservative can significantly prolong the storage period of the litchis, preserve the good flavor of the litchis and improve the benefits of enterprises.

Description

technical field [0001] The invention relates to a preservative, in particular to a preservative for litchi. Background technique [0002] Litchi, Sapinaceae, litchi is an evergreen tree, about 10 meters high; the peel has scale-like protrusions, bright red, purple red; mature to bright red; seeds are all wrapped by fleshy arils; flowering in spring, fruiting in summer; The pulp is translucent and creamy when it is fresh, and has a delicious taste, but it is not resistant to storage. Lychee is sweet, sour, warm in nature, enters the heart, spleen, and liver meridian; it can stop hiccups and diarrhea, and is a good food therapy for intractable hiccups and early diarrhea. At the same time, it can nourish the brain and strengthen the spleen. The effect. Because of the hot nature, eating too much is easy to get angry. Litchi wood is solid, elegant in texture, and resistant to decay. It has always been a top-grade famous material. [0003] Due to the strong respiration and tra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 李侠
Owner 李侠
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