Gamma-aminobutyric acid based cold-resisting freshness keeping agent and preparation method and application thereof
An aminobutyric acid and preservative technology, applied in application, protecting fruits/vegetables with a protective layer, food science, etc., can solve the problems that have not been seen in combination, lack of versatility and reference, complex ingredients, etc. , to achieve the effect of safe, non-toxic and fresh-keeping, good practical value, commercial promotion and application prospects, and simple preparation method.
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Embodiment 1
[0038] The anti-cold preservation agent based on γ-aminobutyric acid combined with sodium alginate provided in this embodiment has the following formula:
[0039] γ-aminobutyric acid 500μg / mL, sodium alginate concentration 0.01g / mL, xanthan gum 0.005g / mL, glycerin 0.005g / mL.
[0040] Preparation of anti-cold antistaling agent: first, add water to dissolve sodium alginate into a sol, then add xanthan gum, γ-aminobutyric acid, and glycerin in order to mix evenly, add water to constant volume, perform ultrasonic treatment, and finally stand in vacuum to obtain the anti-cold preservative.
[0041] How to use the anti-cold preservative: Soak the banana fruit in the above-mentioned anti-cold preservative for 10 minutes, take it out, drain the water on the surface of the fruit, put it into a plastic basket lined with plastic wrap, and store it at 4±1°C.
Embodiment 2
[0043] The anti-cold preservation agent based on γ-aminobutyric acid combined with sodium alginate provided in this embodiment has the following formula:
[0044] γ-aminobutyric acid 300μg / mL, sodium alginate 0.015g / mL, xanthan gum 0.005g / mL, glycerin 0.005g / mL.
[0045] The preparation method of anti-cold antistaling agent is the same as embodiment 1
[0046] How to use the anti-cold preservative: Soak the passion fruit fruit in the above-mentioned anti-cold preservative for 5 minutes, take it out, drain the water on the surface of the fruit, put it into a plastic basket lined with plastic wrap, and store it at 4±1°C.
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