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Composite edible fresh water gel for fruits with high respiration intensity and equipment thereof

A hydrogel and fruit technology, which is applied in the fields of fruit and vegetable preservation, protection of fruits/vegetables with a coating protective layer, food preservation, etc. It can solve the problem of no preservatives, failure to inhibit fruit rot, and inability to achieve better freshness preservation effects, etc. question

Inactive Publication Date: 2019-04-19
山东祥维斯生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] However, preservative films prepared from polysaccharides, proteins, emulsifiers, plasticizers, etc. cannot inhibit fruit rot caused by microbial infection, and cannot achieve a better fresh-keeping effect.
Moreover, there is no preservative with betaine as the main fresh-keeping component in the prior art, and some preparations containing betaine have not been made into gel film agents, which cannot play a good role in keeping fresh, especially for fruits with high respiration intensity.
In addition, there is no multi-layer composite fruit preservative made of betaine and chitosan in the prior art

Method used

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  • Composite edible fresh water gel for fruits with high respiration intensity and equipment thereof
  • Composite edible fresh water gel for fruits with high respiration intensity and equipment thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] A kind of preparation of fruit preservative

[0088] (1) Preparation of inner layer hydrogel solution

[0089] 1) Preparing a fresh-keeping compound, in parts by weight, said fresh-keeping compound contains: 1 part of betaine, 1 part of resveratrol, 0.5 part of vitamin C, and 1 part of baicalin;

[0090]2) Dissolve 3.5 g of the above-mentioned compound in 1 wt % lactic acid solution, so that the mass fraction of the fresh-keeping compound is 1 wt %, add chitosan to make the concentration of chitosan 1 wt %, stir at 50 ° C 5min, fully dissolved to obtain a solution of about 0.35kg;

[0091] 3) Add 350mg of cinnamic acid and 350mg of carnosol, maintain the temperature at 50°C, add 1.8g of seaweed gel, stir and mix for 20min to form a homogeneous glue;

[0092] 4) Adjust the pH of the glue solution to 5, add glycerin to a concentration of 1 wt%, continue stirring to make it fully mixed, and perform ultrasonic degassing after mixing to obtain the inner layer hydrogel solu...

Embodiment 2

[0098] A kind of preparation of fruit preservative

[0099] (1) Preparation of inner layer hydrogel solution

[0100] 1) Prepare a fresh-keeping compound, which contains: 5 parts of betaine, 3 parts of resveratrol, 1 part of vitamin C, and 2 parts of purslane flavonoids;

[0101] 2) Dissolve 11g of the above-mentioned compound in 1wt% lactic acid solution, so that the mass fraction of the fresh-keeping compound is 2wt%, add chitosan to a concentration of 2wt%, stir at 50°C for 5min, and fully dissolve to obtain a solution of 0.56kg ;

[0102] 3) Add cinnamic acid to 0.5wt%, carnosol 0.3wt%, maintain a temperature of 50°C, add alginate, the concentration of alginate is 1wt%, stir and mix for 20min to form a homogeneous glue;

[0103] 4) Adjust the pH of the glue solution to 5, add glycerin, the concentration of glycerin is 0.5%, continue to stir to make it fully mixed, after the mixing is completed, ultrasonic degassing treatment is performed to obtain the inner layer hydroge...

Embodiment 3

[0109] A kind of preparation of fruit preservative

[0110] (1) Preparation of inner layer hydrogel solution

[0111] 1) Preparing a fresh-keeping compound, which contains: 9 parts of betaine, 3 parts of resveratrol, 2 parts of vitamin C, and 3 parts of baicalin;

[0112] 2) Dissolve 16g of the above compound in 1.5wt% lactic acid solution, the mass fraction of the fresh-keeping compound is 3wt%, add chitosan so that the concentration of chitosan is 2.5wt%, at 55°C Stir for 10 minutes, fully dissolve to obtain a solution of about 0.51kg;

[0113] 3) Add 4 g of cinnamic acid and 2 g of carnosol, maintain the temperature at 55° C., add seaweed gel, and stir and mix for 20 minutes to form a homogeneous glue solution with a concentration of seaweed gel of 1.5 wt %;

[0114] 4) Adjust the pH of the glue solution to 6, add glycerin, the concentration of glycerol is 0.5%, continue to stir to make it fully mixed, after the mixing is completed, ultrasonic degassing treatment is perfo...

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PUM

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Abstract

The invention provides a fruit fresh keeping agent. The fruit fresh keeping agent is prepared from fresh keepingcompounds, latic acid, chitosan, carnosol or rosmanol, a colloid film former, sodium carboxymethylcellulose, aloe gel powder, cinnamic acid, citric acid, glycerin and the like, wherein the fresh keeping compounds comprise glycine betaine, resveratrol, vitamin C, bacterium resistant plantflavone and the like. The fruit fresh keeping agent forms an inner-outer double-layer water gel during use, the inner-layer water gel includes antioxidation antibacteria fresh keeping components, andthe outer-layer water gel isolates air from the inner-layer water gel. Combination of the inner-layer water gel and the outer-layer water gel has double effects on fruits and effectively prolongs thestorage period of the fruits.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a double-layer gel-type preservative for fruits with high respiration intensity or climacteric respiration. Background technique [0002] Fruit is an indispensable food in people's daily life, from which people ingest multivitamins, inorganic substances and other useful ingredients. The harvest time of fresh fruit is relatively concentrated, and the fruit is still a living organism in storage. After the fruit is harvested, assimilation essentially ceases and respiration becomes the dominant aspect of metabolism. Respiration is directly and indirectly related to various physiological and biochemical processes, so it also affects the development and changes of storability. The stronger the respiration, the faster the various processes and changes, and the earlier the end of life. Therefore, in fruit storage and storage transportation, it is very necessary to effective...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/16
CPCA23B7/154A23B7/16
Inventor 马琳马兴群韩强毛秀立
Owner 山东祥维斯生物科技股份有限公司
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