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Preparation method of passion fruit fresh-keeping agent

A preservative, the technology of passion fruit, which is applied in the field of daily chemical industry, can solve the problems of poor anti-oxidation and achieve the effects of enhancing anti-oxidation performance, prolonging the shelf life and alleviating wrinkles

Inactive Publication Date: 2018-12-11
佛山市犇淼科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of natural and environment-friendly preservative, to solve the shortcoming of poor oxidation resistance of existing preservatives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1 A preparation method of passion fruit antistaling agent, the antistaling agent formula is prepared by the following raw material mass ratio: guar gum 10%, passion fruit pectin 15%, ginger essential oil 5%, chlorogenic acid 10%, gamma- Polyglutamic acid 5%, chitosan 5%, calcium chloride 0.5%, sucrose 1%, propyl p-hydroxybenzoate 2%, luteolin solution 3%, deionized water 43.5%, the preparation method uses the following steps :

[0016] (1) Take guar gum, dissolve it in a mixture containing sucrose and propyl p-hydroxybenzoate, heat at 85 °C and stir at a low speed (speed 50r / min) to dissolve, keep it warm for 10 minutes and cool to room temperature to prepare a melon Seoul gum solution;

[0017] (2) According to the ratio of parts by weight, take guar gum solution (concentration 30%), passion pectin (concentration 30%), ginger essential oil (concentration 20%), chlorogenic acid (concentration 20%) at room temperature at a low speed Stir (speed: 50r / min) and...

Embodiment 2

[0019] Embodiment 2 A kind of preparation method of passion fruit antistaling agent, antistaling agent formula is prepared by following raw material mass ratio: guar gum 12%, passion fruit pectin 13%, ginger essential oil 8%, chlorogenic acid 8%, gamma- Polyglutamic acid 8%, chitosan 8%, calcium chloride 0.5%, sucrose 1.5%, propyl p-hydroxybenzoate 2%, luteolin solution 4%, deionized water 35%, the preparation method uses the following steps :

[0020] (1) Take guar gum, dissolve it in a mixture containing sucrose and propyl p-hydroxybenzoate, heat it at 85°C and stir at a low speed (60r / min) to dissolve, keep it warm for 10 minutes, and then cool it to room temperature to prepare a melon Seoul gum solution;

[0021] (2) According to the ratio of parts by weight, take guar gum solution (concentration 35%), passion pectin (concentration 35%), ginger essential oil (concentration 25%), chlorogenic acid (concentration 25%) at low speed at room temperature Stir (speed 60r / min) an...

Embodiment 3

[0023] Embodiment 3 A kind of preparation method of passion fruit antistaling agent, antistaling agent formula is prepared by following raw material mass ratio: guar gum 13%, passion fruit pectin 12%, ginger essential oil 8%, chlorogenic acid 8%, gamma- Polyglutamic acid 8%, chitosan 8%, calcium chloride 0.8%, sucrose 1.5%, propyl p-hydroxybenzoate 1.5%, luteolin solution 4%, deionized water 35.2%, the preparation method uses the following steps :

[0024] (1) Take guar gum, dissolve it in a mixture containing sucrose and propyl p-hydroxybenzoate, heat it at 90°C and stir at a low speed (60r / min) to dissolve it, keep it warm for 10 minutes and then cool it to room temperature to prepare a melon Seoul gum solution;

[0025] (2) According to the ratio of parts by weight, take guar gum solution (concentration 35%), passion pectin (concentration 35%), ginger essential oil (concentration 25%), chlorogenic acid (concentration 25%) at low speed at room temperature Stir (speed 60r / m...

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Abstract

The invention discloses a preparation method of a passion fruit fresh-keeping agent. The surface of the picked passion fruit is coated with a layer of fresh-keeping agent, and after being air dried atthe normal temperature, the surface of the passion fruit is covered with a film, thereby achieving a fresh-keeping effect. The fresh-keeping agent is prepared by compounding guar gum, gum of passionfruit, ginger essential oil, chlorogenic acid, gamma-polyglutamic acid, digicitrine solution and chitosan. By utilizing the water retention performance of the gamma-polyglutamic acid and the guar gum,the water loss on the surface of the passion fruit can be reduced; the ginger essential oil can promote the peel to absorb calcium ions; the fragrance produced by adopting the chlorogenic acid to acton the gum of the passion fruit enables the passion fruit to reserve the flavor and color; and moreover, by adding the digicitrine solution, the antioxidant performance of the passion fruit surface can be improved. By adopting the fresh-keeping agent prepared in the invention, the water loss of the picked passion fruit can be effectively prevented, the flavor of the passion fruit in the fresh-keeping process can be maintained, the antioxidant effect is good, and the storage life can be prolonged.

Description

technical field [0001] The invention relates to a preparation method of a passion fruit preservative, which belongs to the field of daily chemical industry. Background technique [0002] Passion fruit juice is rich, has the aromatic smell of multiple fruits and is cited as "passion fruit". Passion fruit after picking has higher requirements on the storage environment. With the extension of picking time, passion fruit skin will gradually age due to the prolongation of time, lose water and produce browning, wrinkling and other phenomena, which will affect the long-term preservation and storage of passion fruit. shipping and sales etc. At present, the freshness preservation methods of passion fruit mainly include low temperature preservation, modified atmosphere packaging and film preservation. Low temperature preservation can effectively inhibit the growth of microorganisms, reduce the respiration intensity of the fruit, and have a good freshness effect. However, to achieve l...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157A23V2002/00A23V2200/10A23V2250/506A23V2250/5072A23V2250/028A23V2250/511A23V2250/1578A23V2250/628A23V2250/2116A23V2250/18
Inventor 赵先波
Owner 佛山市犇淼科技有限公司
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