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Fruit fresh-keeping composition, fruit fresh-keeping agent and preparation method and application of fruit fresh-keeping composition and fruit fresh-keeping agent

A technology of preservatives and compositions, applied in the fields of protecting fruits/vegetables with a coating protective layer, food science, etc., can solve problems such as food safety, environmental pollution, and drug resistance of pathogens, and prevent infection and growth , low cost, good color effect

Pending Publication Date: 2019-04-19
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional anti-corrosion measures still use fungicides, but due to environmental pollution, induction of pathogen resistance, and food safety issues, many effective fungicides are restricted in use

Method used

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  • Fruit fresh-keeping composition, fruit fresh-keeping agent and preparation method and application of fruit fresh-keeping composition and fruit fresh-keeping agent

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preparation example Construction

[0026] The invention provides a preparation method of the above-mentioned fruit preservative, comprising the steps of:

[0027] (1) The modified potato starch is mixed with water to obtain a modified potato starch solution;

[0028] (2) placing the modified potato starch solution in an environment of 80-90° C. for reaction to gelatinize the modified potato starch to obtain a gelatinized liquid;

[0029] (3) The gelatinized liquid is mixed with sodium alginate, glycerin, melatonin and lysozyme to obtain a fruit preservative.

[0030] In the invention, the modified potato starch is firstly mixed with water to obtain a modified potato starch solution; then the modified potato starch solution is heated to gelatinize the modified potato starch. In the present invention, the heating temperature is preferably 80-90°C, more preferably 85°C. The heating time is preferably 25 to 35 minutes, more preferably 30 minutes. The heating method is preferably a water bath.

[0031] After the...

Embodiment 1

[0045] A fruit preservation agent, comprising 3% modified potato starch, 0.2% sodium alginate, 1.0% glycerin, 0.1% melatonin, 0.03% lysozyme and the rest of water.

Embodiment 2

[0047] A fruit preservation agent, comprising 3.5% modified potato starch, 0.15% sodium alginate, 0.8% glycerin, 0.2% melatonin, 0.04% lysozyme and the rest of water.

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Abstract

The invention provides a fruit fresh-keeping composition, and belongs to the technical field of fruit fresh-keeping. The fruit fresh-keeping composition is prepared from, by weight, 2-4 parts of potato modified starch, 0.1-0.3 part of sodium alginate, 0.5-2.0 parts of glycerinum, 0.05-0.3 part of melatonin and 0.01-0.05 part of lysozyme. The fruit fresh-keeping composition has the advantages thatthe fruit fresh-keeping composition is used for keeping fruits fresh so that the color, aroma and taste of the fruits can be maintained better, and the normal-temperature storage period of the fruitsafter fresh-keeping treatment can reach 30 days; the fruit fresh-keeping composition is used for keeping the fruits fresh, the operation is simple, and the cost is low.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, and in particular relates to a fruit preservation composition, a fruit preservation agent and a preparation method and application thereof. Background technique [0002] As a natural polymer, potato starch is rich in resources, low in price, has good biocompatibility and degradability, can form edible food packaging film after gelatinization and drying, has good moisture retention and toughness, and Good uniformity and high transparency. The modified starch obtained by cutting off the starch molecular chain, rearranging or introducing other chemical groups to change its structure by physical or chemical methods has better performance, and is mainly used as a thickener, gelling agent, and adhesive in the food field. agents and stabilizers etc. [0003] Eggplant pear belongs to the genus Pyrus in the family Rosaceae. The fruit is medium and large, in the shape of a gourd or a short sco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00
Inventor 葛永红李灿婴励建荣李雪段斌陈敬鑫
Owner BOHAI UNIV
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