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Lucuma nervosa fruit fresh-keeping agent and fresh-keeping method thereof

A preservative, lucuma technology, applied in the direction of food ingredients as a coating agent, protection of fruits/vegetables with a coating protective layer, food ingredients as antimicrobial preservation, etc., to ensure safety, maintain nutrients, and ensure storage Effect

Active Publication Date: 2020-11-17
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no research on the method of keeping lucuma fresh at present

Method used

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  • Lucuma nervosa fruit fresh-keeping agent and fresh-keeping method thereof
  • Lucuma nervosa fruit fresh-keeping agent and fresh-keeping method thereof
  • Lucuma nervosa fruit fresh-keeping agent and fresh-keeping method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A fresh-keeping agent for lucuma fruit, the composition of the fresh-keeping agent includes an aqueous solution of sodium carboxymethyl cellulose and additives, based on 100% by weight of the aqueous solution of sodium carboxymethyl cellulose, the additives include the following raw materials in percentages by weight : 2.0% galangal extract, 0.08% marine organism lysozyme, 0.2% total flavonoids of mustard leaf, 0.05% gallic acid; among them,

[0029] The active substance content of the marine organism lysozyme is 30U / g;

[0030] The galangal extract: after the galangal is pulverized, it is extracted by water extraction, the pulverized galangal is put into water 8 times its mass and boiled for 30 minutes, and the obtained filtrate is dried to a powdery substance, which is galangal Extract;

[0031] The preparation method of the total flavonoids of the leaves of the mustard is as follows: dry and pulverize the leaves of the mustard leaves, add an ethanol solution with a ...

Embodiment 2

[0035] A fresh-keeping agent for lucuma fruit, the composition of the fresh-keeping agent includes an aqueous solution of sodium carboxymethyl cellulose and additives, based on 100% by weight of the aqueous solution of sodium carboxymethyl cellulose, the additives include the following raw materials in percentages by weight : 4.0% galangal extract, 0.12% marine organism lysozyme, 0.6% total flavonoids of mustard leaves, 0.20% gallic acid; among them,

[0036] The active matter content of the marine organism lysozyme is 35U / g;

[0037] The galangal extract: After the galangal is crushed, it is extracted by ethanol extraction, the crushed galangal is put into an ethanol solution with 10 times its mass and refluxed for 40 minutes, and the obtained filtrate is de-ethanolized and dried to powder The substance is galangal extract;

[0038] The preparation method of the total flavonoids of the leaves of the mustard leaves is as follows: dry and pulverize the leaves of the mustard leav...

Embodiment 3

[0042] A fresh-keeping agent for lucuma fruit, the composition of the fresh-keeping agent includes an aqueous solution of sodium carboxymethyl cellulose and additives, based on 100% by weight of the aqueous solution of sodium carboxymethyl cellulose, the additives include the following raw materials in percentages by weight : 3.0% galangal extract, 0.09% marine organism lysozyme, 0.3% total flavonoids of mustard leaves, 0.08% gallic acid; among them,

[0043] The active substance content of the marine organism lysozyme is 32U / g;

[0044] The galangal extract: after the galangal is pulverized, it is extracted by water extraction, and finally dried to a powdery substance, which is the galangal extract;

[0045] The preparation method of the total flavonoids of the leaves of the mustard leaves is as follows: dry and pulverize the leaves of the mustard leaves, add an ethanol solution with a volume concentration of 71%, reflux and extract at 88° C. for 2.5 hours, remove the ethanol...

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Abstract

The invention discloses a lucuma nervosa fruit fresh-keeping agent and a fresh-keeping method thereof, and belongs to the technical field of fruit and vegetable fresh keeping. The fresh-keeping agentcomprises an aqueous solution of sodium carboxymethyl cellulose and an additive, wherein the additive comprises the following raw materials in percentage by weight: based on 100% of the aqueous solution of sodium carboxymethyl cellulose, 2.0-4.0% of a galangal extract, 0.08-0.12% of marine organism lysozyme, 0.2-0.6% of thellungiella salina leaf total flavonoids and 0.05-0.20% of gallic acid. Thefresh-keeping time of lucuma nervosa fruits treated by the method is remarkably prolonged, and the lucuma nervosa fruits can be stored for 20 days or more at room temperature. According to the fresh-keeping method for prolonging the storage time of the fresh lucuma nervosa fruits, economic losses are greatly reduced, the fresh fruits are continuously provided for the market, the requirements of consumers can be met, the industrialization development of the lucuma nervosa fruits in China can be promoted, and besides, a reference method is provided for fresh keeping of other fruit products.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping agent for lucuma fruit and a fresh-keeping method thereof. Background technique [0002] Lucuma nervosa (Lucuma nervosa A.DC), belongs to the perennial evergreen fruit tree of Sapotaceae (Lucuma genus), and it is also reported to be a semi-deciduous fruit tree. Lucuma is also known as lion's head fruit, egg fruit, fairy peach, and peach olive. Because the pulp has less water content, is loose and powdery, and the pulp resembles boiled egg yolk, it is also named lucuma. Lucuma is native to Cuba and the tropical regions of South America, and is cultivated in various tropical regions of the world. It is cultivated in Hainan, Guangdong, Guangxi, Yunnan, Fujian and other places in my country. Lucuma has a beautiful tree shape, beautiful fruit shape and rich nutrition. In addition to being eaten fresh, it can also be processed into jam, c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/10A23V2200/22A23V2250/02A23V2250/21A23V2250/2116A23V2250/51088
Inventor 李文砚周彩霞黄丽君卢美瑛周婧韦优赵静蒋娟娟卓福昌孔方南唐景美
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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