Rambutan fresh-keeping agent and preparation method thereof

The technology of a preservative and rambutan is applied in the preservation of fruits and vegetables, food preservation, preservation of food components as anti-microbials, etc., and can solve the problems of inability to meet long-term transportation, difficult to store rambutan for a long time, and long transportation time, etc. To achieve the effect of inhibiting the growth of harmful bacteria, ensuring that it is not easy to be lost, and has a good effect

Inactive Publication Date: 2019-11-22
李涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rambutan is a tropical fruit that originated in the Malaysian archipelago and is now widely planted in countries such as Thailand, Malaysia, Indonesia, the Philippines, and Sri Lanka. In 1995, it began to be widely planted in Hainan, my country, but due to its large domestic demand , mainly rely on imports from Southeast Asian countries, but due to the long transportation time, rambutan is not easy to store for a long time, and it is necessary to use preservatives to increase its storage time. Existing preservatives such as the Chinese invention patent "a rambutan preservative and Its preparation method", the publication number is CN 103719244 A. Although the above rambutan preservatives also have a fresh-keeping effect, the fresh-keeping effect is poor and cannot meet the needs of long-term transportation. Therefore, the existing technology needs further improvement

Method used

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  • Rambutan fresh-keeping agent and preparation method thereof
  • Rambutan fresh-keeping agent and preparation method thereof
  • Rambutan fresh-keeping agent and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0012] A rambutan preservative, comprising the following raw materials in parts by weight: 2 parts of sodium lactate, 3 parts of L-malic acid, 4 parts of citric acid, 1.5 parts of potassium sorbate, 3 parts of calcium ascorbate, 0.06 parts of potassium permanganate, 1 part of chitosan, 11 parts of phosphoric acid, 0.03 part of ethoxyquinoline, and 0.3 part of gibberellin.

[0013] A method for preparing the rambutan antistaling agent is prepared by the following steps: mixing raw materials with water, and the water accounts for 953.84% of the total mass after mixing.

Embodiment 2

[0015] A rambutan preservative, comprising the following raw materials in parts by weight: 3 parts of sodium lactate, 4 parts of L-malic acid, 5 parts of citric acid, 2 parts of potassium sorbate, 5 parts of calcium ascorbate, 0.08 parts of potassium permanganate, 2 parts of chitosan, 13 parts of phosphoric acid, 0.04 part of ethoxyquinoline, 1 part of gibberellin.

[0016] A method for preparing the rambutan antistaling agent is prepared by the following steps: mixing raw materials with water, and the water accounts for 964.88% of the total mass after mixing.

Embodiment 3

[0018] A rambutan preservative, comprising the following raw materials in parts by weight: 4 parts of sodium lactate, 5 parts of L-malic acid, 6 parts of citric acid, 3.5 parts of potassium sorbate, 8 parts of calcium ascorbate, 0.11 parts of potassium permanganate, 3 parts of chitosan, 15 parts of phosphoric acid, 0.05 parts of ethoxyquinoline, and 1.5 parts of gibberellin.

[0019] A method for preparing the rambutan antistaling agent is prepared by the following steps: mixing raw materials with water, and the water accounts for 97.411% of the total mass after mixing. Described water is pure water.

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Abstract

The invention belongs to the technical field of rambutan fresh-keeping agent, and in particular, relates to a rambutan fresh-keeping agent and a preparation method thereof, wherein the rambutan fresh-keeping agent includes the following raw materials in parts by weight: 2-4 parts of sodium lactate, 3-5 parts of L-malic acid, 4-6 parts of citric acid, 1.5-3.5 parts of potassium sorbate, 3-8 parts of calcium ascorbate, 0.06-0.11 part of potassium permanganate, 1-3 parts of chitosan, 11-15 parts of phosphoric acid, 0.03-0.05 part of ethoxyquinoline and 0.3-1.5 parts of gibberellin. The rambutan fresh-keeping agent has long fresh-keeping time and good effect.

Description

technical field [0001] The invention belongs to the technical field of rambutan preservatives, and in particular relates to a rambutan preservative and a preparation method thereof. Background technique [0002] Rambutan is a tropical fruit that originated in the Malaysian archipelago and is now widely planted in countries such as Thailand, Malaysia, Indonesia, the Philippines, and Sri Lanka. In 1995, it began to be widely planted in Hainan, my country, but due to its large domestic demand , mainly rely on imports from Southeast Asian countries, but due to the long transportation time, and rambutan is not easy to store for a long time, it is necessary to use preservatives to increase its storage time. Its preparation method", the publication number is CN 103719244 A. Although the above rambutan preservatives also have a fresh-keeping effect, the fresh-keeping effect is poor and cannot meet the needs of long-term transportation. Therefore, the existing technology needs further ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157A23B7/16A23L5/41
CPCA23B7/154A23B7/157A23B7/16A23L5/41A23V2002/00A23V2200/048A23V2200/10A23V2250/044A23V2250/032A23V2250/511A23V2250/046
Inventor 李涛
Owner 李涛
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