Pitaya fruit freshness-keeping agent

A preservative and dragon fruit technology, applied in the direction of protecting fruits/vegetables with a coating protective layer, can solve the problems of poor enzymatic hydrolysis effect of fibers, destruction of active ingredients, low enzymatic hydrolysis efficiency, etc. Smooth, cost-effective effect

Pending Publication Date: 2020-01-07
SOUTH CHINA AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

First of all, pectinase does not have a good enzymolysis effect on the fiber in the outer skin of the dragon fruit stem. At the same time, only pectinase is added to the slurry, the enzymolysis efficiency is low and the amount of enzyme is relatively large. Secondly, the method of heating Inactivate enzymes, while inactivating enzymes, it also causes a certain degree of damage to the active ingredients such as plant proteins in the dragon fruit stem gel

Method used

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  • Pitaya fruit freshness-keeping agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A dragon fruit fresh-keeping agent is composed of a composite gel and a powder with a mass ratio of 4:2.5.

[0033] Further, the composition of the composite gel is calculated in parts by weight: 20 parts of pitaya stem gel, 12 parts of pomegranate seed essence, and 3 parts of fish gelatin powder.

[0034] Further, the preparation method of the composite gel is obtained by soaking fish gelatin powder in dragon fruit stem gel, stirring until swelling, and then adding pomegranate seed essence.

[0035]Further, the composition of the dragon fruit stem gel includes by weight: 13 parts of fresh dragon fruit stems, 7 parts of deionized water, and 4 parts of cellulase.

[0036] Further, described dragon fruit stem gel, its preparation method is:

[0037] a. Fresh pitaya stems are ground into a slurry with water, and cellulase is added for enzymolysis;

[0038] b. Calcinate the macroporous resin with 2.5mol / L HCL solution at 190°C, wash with water, NaOH alkali, wash twice to ...

Embodiment 2

[0049] A dragon fruit fresh-keeping agent is composed of two parts, a composite gel and a powder with a mass ratio of 5:3.

[0050] Further, the composition of the composite gel is calculated in parts by weight: 24 parts of dragon fruit stem gel, 15 parts of pomegranate seed essence, and 4 parts of fish gelatin powder.

[0051] Further, the preparation method of the composite gel is obtained by soaking fish gelatin powder in dragon fruit stem gel, stirring until swelling, and then adding pomegranate seed essence.

[0052] Further, the composition of the dragon fruit stem gel includes by weight: 15 parts of fresh dragon fruit stems, 10 parts of deionized water, and 5 parts of cellulase.

[0053] Further, described dragon fruit stem gel, its preparation method is:

[0054] a. Fresh pitaya stems are ground into a slurry with water, and cellulase is added for enzymolysis;

[0055] b. Calcinate the macroporous resin with 1.5mol / L HCL solution at 190°C, wash with water, NaOH alkal...

Embodiment 3

[0066] A dragon fruit fresh-keeping agent is composed of a composite gel and a powder with a mass ratio of 2:1.5.

[0067] Further, the composition of the composite gel is calculated in parts by weight: 17 parts of dragon fruit stem gel, 10 parts of pomegranate seed essence, and 2 parts of fish gelatin powder.

[0068] Further, the preparation method of the composite gel is obtained by soaking fish gelatin powder in dragon fruit stem gel, stirring until swelling, and then adding pomegranate seed essence.

[0069] Further, the composition of the dragon fruit stem gel includes by weight: 10 parts of fresh dragon fruit stems, 5 parts of deionized water, and 3 parts of cellulase.

[0070] Further, described dragon fruit stem gel, its preparation method is:

[0071] a. Fresh pitaya stems are ground into a slurry with water, and cellulase is added for enzymolysis;

[0072] b. Calcinate the macroporous resin with 2.5mol / L HCL solution at 190°C, wash with water, NaOH alkali, wash tw...

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Abstract

The invention belongs to the technical field of fruit freshness preservation, and specifically relates to a pitaya fruit freshness-keeping agent. The pitaya fruit freshness-keeping agent is prepared by the step of preparing pitaya stem gel, processing pearlite and so on. The pitaya fruit freshness-keeping agent is applied on picking incision of a pitaya fruit, so that the pitaya fruit freshness-keeping agent infiltrates into peel of the pitaya fruit and exudate through stomas of the pitaya fruit along with respiration of the pitaya fruit so as to form a protective membrane on the surface of the pitaya fruit; and thus, oxygen is isolated with ethylene produced by the pitaya fruit absorbed so as to achieve normal-temperature freshness preservation, thereby controlling weight loss of the pitaya fruit during storage within 0.8% in 7 days. Moreover, pitaya fruits preserved with the pitaya fruit freshness-keeping agent are smooth in peel and bright in color, so that economic benefits of thepitaya fruit industry is greatly improved.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, and in particular relates to a dragon fruit preservation agent. Background technique [0002] Dragon fruit is a tropical and subtropical fruit. Because of its beautiful fruit shape, unique aroma, delicate and refreshing flavor, rich in nutrients such as sugar, vitamins, organic acids and dietary fiber, it is very popular among people, and it is easy to grow and has high yield. The economic benefits are outstanding. However, since dragon fruit is very perishable after picking, and the supply period of fresh fruit is short, the scales will start to turn yellow when stored at room temperature for about 3 days, and it can be stored for about 15 days at a low temperature of 6°C. Due to the infection of pathogenic bacteria in some dragon fruits, a large amount of water and nutrients in the fruit provide strong growth conditions for the pathogenic bacteria, resulting in rapid decay of the dr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16
Inventor 陈建业徐燕梅罗冬兰巴良杰曹森马超王瑞吉宁
Owner SOUTH CHINA AGRI UNIV
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