Fresh-keeping coating liquid and fresh-keeping method for fresh-cut carambola

A fresh-keeping method and technology of coating liquid, which are applied in the preservation of fruits and vegetables, protection of fruits/vegetables with a protective layer, preservation of food ingredients as antimicrobial agents, etc. and other problems, to ensure food safety and quality, good preservation effect, good moisturizing effect

Pending Publication Date: 2020-08-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a fresh-keeping coating solution and a fresh-keeping method for fresh-cut carambola, which can solve the technical problems that the existing fresh-keeping coating solution cannot guarantee the taste and cannot suppress discoloration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A fresh-keeping coating liquid for fresh-cut carambola, the composition of the fresh-keeping coating liquid is as follows: the mass percentage of sodium alginate is 0.5%, the mass percentage of ascorbic acid is 3.0%, and the rest is deionized water.

[0016] The preparation process of the above-mentioned fresh-keeping coating liquid: Weigh sodium alginate, ascorbic acid and deionized water; use deionized water to stir and dissolve ascorbic acid; then slowly add sodium alginate, stirring continuously until it is completely dissolved; finally form clear solution.

Embodiment 2

[0018] A fresh-keeping coating liquid for fresh-cut carambola. The fresh-keeping coating liquid is composed as follows: the mass percentage of sodium alginate is 1.0%, the mass percentage of ascorbic acid is 2.0%, and the rest is deionized water.

[0019] The preparation process of the above-mentioned fresh-keeping coating liquid: Weigh sodium alginate, ascorbic acid and deionized water; use deionized water to stir and dissolve ascorbic acid; then slowly add sodium alginate, stirring continuously until it is completely dissolved; finally form clear solution.

[0020] b. Soak the sliced ​​carambola completely in the solution for 2-5 minutes, then take it out and dry it naturally to get the finished product.

Embodiment 3

[0022] A fresh-keeping coating liquid for fresh-cut carambola, the composition of the fresh-keeping coating liquid is as follows: the mass percentage of sodium alginate is 1.5%, the mass percentage of ascorbic acid is 1.0%, and the rest is deionized water.

[0023] The preparation process of the above-mentioned fresh-keeping coating liquid: Weigh sodium alginate, ascorbic acid and deionized water; use deionized water to stir and dissolve ascorbic acid; then slowly add sodium alginate, stirring continuously until it is completely dissolved; finally form clear solution.

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PUM

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Abstract

The invention provides a fresh-keeping coating liquid and a fresh-keeping method for fresh-cut carambola, and can solve the technical problems that existing fresh-keeping coating liquids cannot guarantee the taste and cannot inhibit discoloration. The fresh-keeping coating liquid for the fresh-cut carambola is prepared from the following components in percentage by mass: 0.5 to 1.5 percent of sodium alginate, 1.0 to 3.0 percent of ascorbic acid and the balance of water. The fresh-keeping coating liquid disclosed by the invention can keep good sensory quality of the fresh-cut carambola in storage, and also can keep good taste of the fresh-cut carambola, so that the problem of astringency is avoided; and browning of the fresh-cut carambola can be effectively inhibited, and a good fresh-keeping effect on the fresh-cut carambola is achieved.

Description

technical field [0001] The invention relates to the technical field of fresh-cut fruit preservation, in particular to a fresh-cut coating solution and a fresh-keeping method for fresh-cut carambola. Background technique [0002] Fresh-cut fruit is a lightly processed food that was born in response to the development needs of the times. It is deeply loved by consumers for its convenience and high edible rate. However, fresh-cut fruits are easily deteriorated during storage and sales. This is because the fruit is cut and processed, and the fruit tissue is damaged, causing various physiological and biochemical reactions. Commonly, the growth of microorganisms leads to the reduction of nutritional value, mechanical damage leads to oxidative browning of the cutting surface, enhanced respiration accelerates the aging of fruits, and water loss leads to wilting of fruits and vegetables. These problems have greatly shortened the shelf life of fresh-cut fruits. To solve these probl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/154
CPCA23B7/16A23B7/154A23V2002/00A23V2200/10A23V2200/048A23V2200/23A23V2250/5026A23V2250/708
Inventor 徐春蕾王佳濮艳清卢立新
Owner JIANGNAN UNIV
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