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Melon and fruit fresh-keeping agent containing astaxanthin as well as method and application

A preservative, astaxanthin technology, applied in the field of preservatives, can solve the problems of low toxicity, high toxicity, not suitable for long-term intake, etc., and achieve the effects of prolonged freshness, strong antioxidant and antibacterial activity

Inactive Publication Date: 2018-12-21
WEIHAI LIDA BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the preservatives are synthetic preservatives, and the following three are commonly used: benzoic acid, which is low in cost and low in toxicity; butyl hydroxyanisole, which has strong antioxidant properties and belongs to 2B carcinogens; dibutyl Hydroxytoluene, cheap, but highly toxic
It can be seen that the currently commonly used food preservatives are more or less toxic regardless of cost, and are not suitable for long-term intake
Moreover, in order to ensure that the fruits and vegetables will not be overripe and deteriorate during transportation, while reducing the cost and toxicity of fresh-keeping, the most common way is to pick unripe fruits and vegetables, and then apply a ripening agent before selling them to achieve a beautiful and attractive appearance. Purpose, but the actual taste is jerky and difficult to swallow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A melon and fruit fresh-keeping agent containing astaxanthin is composed of the following ingredients in parts by volume: 1 part of ginger extract, 4 parts of chitosan solution and 1 part of astaxanthin oil.

[0028] The mass concentration of the ginger extract is 3 percent; the mass concentration of the chitosan solution is 1 percent; and the astaxanthin oil is 5 percent natural astaxanthin oil.

[0029] The steps of a preparation method of a melon and fruit fresh-keeping agent containing astaxanthin are:

[0030] a. Prepare ginger extract: mix ginger and distilled water in a ratio of mass ratio=3:100, squeeze after mixing, filter out solid waste residue from the squeezed liquid, and obtain ginger extract;

[0031] b. Prepare chitosan solution: mix chitosan powder with distilled water in a ratio of mass ratio=1:100, fully stir in water at 40° C. to dissolve chitosan, and obtain chitosan solution;

[0032] c. Carry out homogeneous emulsification according to the volume...

Embodiment 2

[0035] A melon and fruit fresh-keeping agent containing astaxanthin is composed of the following ingredients in parts by volume: 5 parts of ginger extract, 1 part of chitosan solution and 1 part of astaxanthin oil.

[0036] The mass concentration of the ginger extract is 3 percent; the mass concentration of the chitosan solution is 1 percent; and the astaxanthin oil is 5 percent natural astaxanthin oil.

[0037] The preparation method of this embodiment is compared with that of Embodiment 1, except that the volume fraction of each substance is different, other processes are all the same. Wherein in step c, the mass fractions of 3%, 1% ginger extract, chitosan solution and 5% natural astaxanthin oil are homogeneously emulsified according to the volume ratio of 5:1:1.

[0038] Select 20 red peppers of similar size and maturity without spraying any antistaling agent, wherein the surface of 10 red peppers is coated with the present invention, and the other 10 red peppers are not t...

Embodiment 3

[0040] A melon and fruit fresh-keeping agent containing astaxanthin is composed of the following ingredients in parts by volume: 2 parts of ginger extract, 3 parts of chitosan solution and 1 part of astaxanthin oil.

[0041] The mass concentration of the ginger extract is 3 percent; the mass concentration of the chitosan solution is 1 percent; and the astaxanthin oil is 5 percent natural astaxanthin oil.

[0042] The preparation method of this embodiment is compared with that of Embodiment 1, except that the volume fraction of each substance is different, other processes are all the same. Wherein in step c, the mass fractions of 3%, 1% ginger extract, chitosan solution and 5% natural astaxanthin oil are homogeneously emulsified according to the volume ratio of 2:3:1.

[0043] Pick a ripe watermelon that has not been sprayed with any antistaling agent, and cut it into 20 pieces on average, wherein the flesh of 10 pieces of watermelon is coated with the present invention, and th...

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PUM

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Abstract

The invention discloses a melon and fruit fresh-keeping agent containing astaxanthin as well as a method and application. The fresh-keeping agent is prepared from the following components in parts byvolume: 1 to 5 parts of a fresh ginger extraction solution, 1 to 4 parts of a chitosan solution and 1 part of astaxanthin oil; a production method of the fresh-keeping agent comprises the following steps: homogenizing and emulsifying the fresh ginger extraction solution with the mass percent of 3 percent, the chitosan solution with the mass percent of 1 percent and the astaxanthin oil with the mass percent of 5 percent according to the volume ratio of (1 to 5) to (1 to 4) to 1, so as to obtain the melon and fruit fresh-keeping agent containing the astaxanthin. The melon and fruit fresh-keepingagent disclosed by the invention is applicable to melons and fruits with red or orange peels, and melons and fruits with red pulp after being cut. The melon and fruit fresh-keeping agent disclosed bythe invention has very strong antibacterial performance and anti-oxidization performance, and the freshness and mouthfeel of the melons and fruits are extremely protected; the melon and fruit fresh-keeping agent has the advantages of no toxin and no carcinogenicity, also has a very good health-care effect on human bodies after being ingested and can be used for delaying ageing and reducing the morbidity of senile diseases.

Description

technical field [0001] The invention relates to a fresh-keeping agent, a method and an application, in particular to a melon and fruit fresh-keeping agent containing astaxanthin, a method and an application. Background technique [0002] Food preservative is a kind of auxiliary means and technical method for short-term preservation of food in order to prevent food from rotting and deterioration, keep the nutritional content, color, aroma and taste unchanged. Especially in the modern society with well-developed transportation, people can eat fruits and vegetables from all over the world, but to ensure the freshness and tenderness of these fruits and vegetables puts forward very high requirements on preservatives. [0003] Most of the preservatives are synthetic preservatives, and the following three are commonly used: benzoic acid, which is low in cost and low in toxicity; butyl hydroxyanisole, which has strong antioxidant properties and belongs to 2B carcinogens; dibutyl Hy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23L33/105A23L33/125A23L33/10
CPCA23B7/154A23V2002/00A23L33/10A23L33/105A23L33/125A23V2200/10A23V2250/21A23V2250/511A23V2200/02A23V2200/302
Inventor 李纪丰石英杰华晓曼蒋海燕足立胜
Owner WEIHAI LIDA BIOTECH